Chef De Partie

Chef de Partie (CDP)

Key Responsibilities

• Section Management

  : Independently run your assigned kitchen section, ensuring smooth operations.

• Cooking & Presentation

  : Prepare dishes following standard recipes and ensure mise en place is ready for service.

• Quality Control

  : Maintain consistency in taste, portioning, and presentation; check freshness and proper storage.

• Team Collaboration

  : Work closely with Sous and Head Chefs; mentor junior staff in cooking techniques and hygiene.

• Inventory & Waste Management

  : Monitor stock levels, report shortages, minimize waste, and ensure proper labeling and storage.

Requirements

• Experience

  : 5–8 years of professional kitchen experience, preferably in a CDP or similar role.

• Expertise

  : Strong skills in at least one of the mentioned cuisines.

• Leadership

  : Ability to guide junior staff and maintain kitchen discipline.

• Attention to Detail

  : High standards for taste, presentation, and consistency