Chef De Partie

DEMI CHEF DE PARTIE (DCDP)August Café | MumbaiThe RoleAs a Demi Chef de Partie (DCDP) at August Café, you will play an important role in the day-to-day functioning of the kitchen, supporting the Chef de Partie and ensuring that your assigned section consistently delivers food that meets August Café’s standards for quality, consistency, hygiene, and presentation.

You will be responsible for executing preparations and dishes accurately, maintaining your workstation, following recipes and portion standards, and ensuring that mise en place is ready for service. The role requires someone who is technically sound, disciplined, organised, and able to maintain consistency during busy service periods.

A successful DCDP takes ownership of their section, works closely with the wider kitchen team, and actively develops their culinary skills. This is a role for someone who wants to build strong kitchen fundamentals and grow towards a Chef de Partie position.

• Key ResponsibilitiesKitchen OperationsExecute food preparation and cooking according to August Café recipes and standards.
• Complete daily mise en place for the assigned section before service.
• Maintain consistency in taste, texture, portioning, and presentation.
• Follow preparation methods, recipes, and cooking procedures accurately.
• Ensure food is prepared within required service timelines.
• Support the Chef de Partie during preparation and service.
• Assist other sections when required during busy operations.
• Section ManagementTake responsibility for the cleanliness, organisation, and readiness of the assigned workstation.
• Ensure all mise en place is properly labelled, stored, and ready for service.
• Maintain appropriate par levels for daily operations.
• Communicate shortages, delays, quality concerns, or operational issues to the Chef de Partie.
• Ensure smooth handover between shifts where applicable.
• Quality & Food StandardsFollow August Café's recipes, portion controls, and presentation standards.
• Check the quality and freshness of ingredients before use.
• Maintain consistency across every plate leaving the kitchen.
• Minimise wastage through correct preparation, storage, and portioning.
• Follow FIFO and proper food storage practices.
• Hygiene & Food SafetyMaintain high standards of personal hygiene and kitchen cleanliness.
• Follow food safety, sanitation, and temperature-control procedures.
• Keep equipment, utensils, work surfaces, and storage areas clean and organised.
• Prevent cross-contamination through correct handling and storage.
• Follow all kitchen safety procedures while handling knives, equipment, heat, and other kitchen tools.
• Teamwork & LearningWork respectfully and effectively with chefs and kitchen team members.
• Support Commis team members with preparation and basic techniques when required.
• Learn new recipes, techniques, ingredients, and equipment.
• Accept feedback positively and apply it to improve performance.
• Take responsibility for improving speed, consistency, and technical ability.
• Inventory & Cost ControlUse ingredients responsibly and minimise unnecessary wastage.
• Follow portion-control standards.
• Report damaged, spoiled, or low-stock ingredients promptly.
• Assist with receiving, checking, and storing ingredients when required.
• Maintain awareness of ingredient usage and kitchen costs.

Who You AreExperience

• 2–4 years of experience in a professional kitchen, preferably in a premium café, restaurant, hotel, or similar hospitality environment.
• Experience working in a structured kitchen brigade is preferred.
• Relevant culinary education or professional kitchen training is an advantage.

Skills Required

• Good understanding of professional kitchen operations.
• Strong basic cooking and preparation skills.
• Good knowledge of mise en place and kitchen organisation.
• Ability to follow recipes and portion standards accurately.
• Good understanding of food hygiene and safety.
• Ability to work efficiently under pressure.
• Basic knowledge of kitchen equipment and its safe operation.
• Good communication and teamwork.

Mindset

• Takes ownership of the assigned section.
• Disciplined and organised.
• Maintains standards even during busy service.
• Open to learning and constructive feedback.
• Pays attention to detail.
• Understands the importance of consistency.
• Respects the kitchen team and follows the kitchen hierarchy.
• Wants to grow into a stronger technical and leadership role.
• What Success Looks LikeMise en place is completed accurately and on time for every service.
• Assigned dishes consistently meet August Café's quality and presentation standards.
• The workstation remains clean, organised, and service-ready throughout the shift.
• Food is prepared with correct portioning and minimal wastage.
• Service is executed efficiently without compromising quality.
• Food safety and hygiene standards are consistently followed.
• Communication with the Chef de Partie and kitchen team is clear and timely.
• You demonstrate increasing technical ability and readiness to take greater responsibility within the kitchen.

LocationAugust Café | Mumbai

Growth PathCommis I → Demi Chef de Partie → Chef de Partie → Junior Sous Chef → Sous Chef → Senior Sous Chef / Kitchen Leadership

At August Café, progression is based on technical ability, consistency, discipline, ownership, teamwork, and willingness to learn. A strong DCDP should gradually become capable of independently managing a section and developing others, preparing them for the next step as a Chef de Partie.