DCDP (Demi Chef de Partie) - Wok Section
Reports to: CDP (Wok/Asian) / Sous Chef
Supervises: Commis Chef (as assigned)
Core Purpose:
To deputize for the CDP in the wok/Asian section, ensuring the timely and high-quality production of stir-fried, sautéed, and other wok-cooked dishes. Responsible for maintaining the "wok station" and its intense workflow during service.
Key Responsibilities:
- Wok Station Leadership: Run the wok station during service periods, cooking dishes to order with speed, control, and consistency.
- Fire Control & Timing: Master the high-heat cooking techniques of the wok. Coordinate with the "pass" to ensure dishes are fired in correct sequence and timing.
- Mise-en-Place & Prep: Oversee and participate in the extensive preparation required for the wok section (e.g., slicing proteins, cutting vegetables, preparing sauces, marinating).
- Equipment & Station Maintenance: Ensure the wok station is kept clean, safe, and efficient. Manage fuel levels, wok seasoning, and equipment readiness.
- Quality Assurance: Taste and check all dishes from the wok before they leave the kitchen, ensuring correct flavor, seasoning, and texture.
- Teamwork: Work seamlessly with the sauce and vegetable sections to ensure complete dishes are assembled correctly.
Key Requirements:
- Significant experience working a wok station in a high-volume, quality-focused kitchen.
- Excellent understanding of Asian cooking techniques, sauces, and ingredients.
- Physical stamina, speed, and ability to work under extreme heat and pressure.
- Strong communication and coordination skills.
