JOB SUMMARY

As a Demi Chef de Partie (DCDP), you will play a key supporting role in the kitchen, assisting the Chef de Partie in managing your section. You’ll help ensure consistency, quality, and smooth operations, bringing authentic Japanese flavors to every bowl we serve.

REQUIREMENTS

• Proven experience as a Demi Chef de Partie or senior Commis Chef in Japanese cuisine.
• Strong practical knowledge of ramen preparation and Japanese culinary techniques.
• Excellent organizational and multitasking abilities.
• Strong teamwork and communication skills.
• Knowledge of food safety and HACCP standards.
• Flexibility to work rotational shifts, including weekends and holidays.
• Culinary certification or formal Japanese cuisine training is an advantage.

• Assist the Chef de Partie in preparing and cooking Japanese dishes, with a focus on ramen components (broth, tare, noodles, toppings).
• Maintain the highest standards of taste, quality, and presentation for every dish.
• Supervise and guide Commis chefs and kitchen helpers within your section.
• Maintain mise en place, ensuring all ingredients are prepped and ready for service.
• Monitor stock levels and promptly report shortages to the CDP or Sous Chef.
• Follow correct storage, labeling, and rotation practices to maintain ingredient freshness.
• Ensure full compliance with food safety, hygiene, and HACCP standards.
• Perform efficiently under pressure during peak service times.
• Support menu development and suggest improvements where appropriate.