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.

DCDP (Demi Chef de Partie) - Wok Section jobs

DCDP (Demi Chef de Partie) - Wok Section