Job Description

DCDP - Pastry
(Demi Chef de Partie - Pastry)
Position Overview:
The DCDP is a crucial intermediate role, acting as the right hand to the Chef de Partie. They are responsible for running a specific section of the pastry kitchen (e.g., plated desserts, breads, viennoiserie) in the CDP's absence and are expected to have a solid grasp of their station's core recipes and techniques. They often supervise the Commis chefs.
Key Responsibilities:

• Section Management:
• Oversee the daily preparation and service for a specific pastry section.
• Ensure all mise en place for the section is completed to the highest standard and on time.
• Cook and prepare menu items for service according to established recipes and standards.
• Monitor stock levels for the section and communicate needs to the CDP or Pastry Sous Chef.
• Production & Quality Control:
• Produce a wide range of pastries, desserts, and breads with consistency and precision.
• Plate desserts during service with speed and attention to detail.
• Taste and evaluate products from the section to ensure quality and consistency.
• Supervision & Training:
• Supervise and guide Commis chefs, delegating tasks and providing basic training.
• Ensure Commis chefs adhere to hygiene, safety, and kitchen standards.
• Problem Solving:
• Identify and troubleshoot minor issues on the section, such as a malfunctioning equipment or a shortage of a key ingredient, and escalate to the CDP when necessary.

Reporting Line: Reports directly to the Chef de Partie (CDP) or Pastry Sous Chef.
Required Skills & Qualifications:

• At least 1-2 years of experience in a professional pastry kitchen, preferably as a Commis II or Commis I.
• Strong, demonstrated proficiency in the core techniques of their assigned section.
• Ability to work independently and manage time effectively under pressure.
• Good organizational and communication skills.
• Basic leadership qualities and the ability to guide junior staff.
• In-depth knowledge of food safety and sanitation.

Skills Required