Job Description:

Position Summary

Della Resorts & Adventure is seeking a skilled and dedicated Demi Chef de Partie (DCDP) to join its Japanese culinary brigade. The DCDP will support the Chef de Partie in managing an assigned kitchen section, ensuring the preparation of authentic Japanese cuisine while maintaining the highest standards of quality, consistency, food safety, and operational efficiency. This role requires a strong foundation in Japanese cooking techniques, attention to detail, and the ability to perform effectively in a fast-paced luxury hospitality environment.

Key Responsibilities
Kitchen Operations
Assist the Chef de Partie in the daily operation of an assigned kitchen section such as Sushi, Sashimi, Robata Grill, Tempura, Hot Kitchen, Noodle Station, Teppanyaki, or Cold Kitchen.
Prepare and cook menu items according to standardized recipes and presentation guidelines.
Ensure mise en place is completed accurately before each service.
Maintain consistency in food quality, taste, texture, and presentation.
Ensure timely preparation and dispatch of food orders during service.
Support banquet functions, special events, and VIP dining experiences as required.
Food Preparation & Quality
Prepare authentic Japanese dishes using traditional techniques and high-quality ingredients.
Handle seafood, meats, vegetables, rice, and specialty ingredients with care and precision.
Follow portion control standards to maintain consistency and minimize food wastage.
Ensure all dishes meet the restaurant's quality and presentation standards before service.
Assist in testing new recipes and seasonal menu offerings.
Team Support & Supervision
Guide and support Commis Chefs and Trainee Chefs during food preparation and service.
Demonstrate proper cooking techniques, knife skills, and plating standards.
Assist in training junior team members on recipes, kitchen SOPs, hygiene, and safety procedures.
Promote teamwork, discipline, and effective communication within the kitchen.
Food Safety & Hygiene
Maintain strict compliance with HACCP, food safety, sanitation, and hygiene standards.
Ensure proper storage, labeling, FIFO stock rotation, and temperature control of all food products.
Keep workstations, equipment, and storage areas clean and organized.
Report equipment malfunctions, maintenance issues, or food safety concerns promptly.
Inventory & Cost Control
Monitor daily stock levels within the assigned section.
Assist with inventory counts and stock reconciliation.
Minimize food wastage through effective planning and proper handling of ingredients.
Inform the Chef de Partie of shortages, quality issues, or procurement requirements.
Ensure efficient utilization of ingredients to support food cost targets.
Coordination & Communication
Work closely with the Chef de Partie, Sous Chef, and service team to ensure smooth kitchen operations.
Coordinate with other kitchen sections to maintain efficient workflow.
Participate in daily kitchen briefings, training sessions, and operational meetings.
Maintain clear communication during service to ensure timely execution of orders.

Qualifications
Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
Professional culinary certification is preferred.
Specialized training in Japanese cuisine is an added advantage.

Experience
Minimum 3–5 years of experience in professional kitchens.
At least 1–2 years of experience as Commis I or an equivalent role.
Experience in Japanese cuisine within luxury hotels, fine dining restaurants, or premium standalone restaurants is highly preferred.
Hands-on experience in Sushi, Sashimi, Robata, Tempura, Teppanyaki, or Hot Kitchen operations is desirable.

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Minimum Qualification:

Diploma or Degree in Culinary Arts, Hotel Management, or a related field

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Minimum Job Experience:

Minimum 3–5 years of experience in professional kitchens

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Reporting to:

Culinary Director

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Travel:

N/A

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