Demi Chef de Partie (DCDP) / Chef de Partie (CDP)

Client of 2COMs

Independently manage and supervise an assigned section (Sushi, Wok, Dim Sum, Teppanyaki, Ramen, etc.).

• Lead service for the section, ensuring timely preparation and delivery of dishes.

• Create high-quality items such as nigiri, sashimi platters, premium teppanyaki cuts, handmade dim sum, wok-tossed entr es, and specialty broths.

• Monitor inventory levels, place accurate requisitions, and control wastage.

• Train and mentor Commis and DCDP staff in advanced Asian techniques.

• Assist in menu development, tasting sessions, and new dish creation.

Demi Chef de Partie (DCDP)

• Support the CDP in preparing and cooking dishes for the assigned section.

• Manage specific cooking tasks such as sushi rolling, dim sum shaping, wok prep, tempura battering, or teppanyaki mise-en-place.

• Execute dishes independently during less peak hours or as assigned by the CDP.

• Assist with monitoring ingredient freshness and ensuring proper storage.

• Help guide Commis chefs on basic tasks like chopping, steaming, marinating, and cleaning.

Requirements

• Diploma in Culinary Arts or equivalent (preferred).

• CDP: 4u20136 years of experience in Japanese/Chinese cuisine.

• DCDP: 2u20134 years of experience in Asian kitchens.

• Strong experience in sushi making, dim sum preparation, teppanyaki cooking, or wok techniques is a major advantage.

Skills & Competencies

• Expert knife skills for sushi and Japanese prep.

• Ability to craft authentic Asian dishes with precision and consistency.

• Good understanding of Asian sauces, stocks, marinades, and seasoning profiles.

• Ability to multitask and work under pressure.

• Strong leadership (for CDP) and teamwork abilities.

• Knowledge of HACCP, food safety, and cross-contamination prevention.