Chef De Partie

Chinese CDP (Chef de Partie – Chinese Cuisine) you can use: Job Title: Chef de Partie – Chinese Cuisine (CDP) Department: Kitchen Reports To: Sous Chef / Executive Chef Job Purpose:To manage a section of the kitchen specializing in Chinese cuisine. Responsible for preparing, cooking, and presenting authentic Chinese dishes while maintaining high standards of hygiene, food quality, and cost control. Key Responsibilities:Prepare, cook, and present authentic Chinese dishes as per restaurant standards. Ensure food quality, taste, and consistency in line with brand standards. Supervise and train Commis and other junior staff in Chinese cuisine preparation. Maintain cleanliness and hygiene in the kitchen area according to HACCP/food safety standards. Monitor portion and waste control to maintain food cost efficiency. Assist in menu planning, recipe development, and food trials for Chinese cuisine. Ensure kitchen equipment and utensils are properly maintained and used safely. Coordinate with Sous Chef and other CDPs for smooth kitchen operations during service. Ensure stock rotation (FIFO), proper storage, and requisition of ingredients for the Chinese section. Handle guest feedback related to Chinese dishes and ensure corrective actions are taken. Requirements:Proven experience as CDP or Demi CDP in Chinese cuisine (Dim Sum, Wok, Cantonese, Szechuan, etc.). Strong knowledge of traditional Chinese cooking techniques, sauces, and ingredients. Culinary diploma/degree or equivalent certification. Ability to manage a section independently during busy operations. Good communication and teamwork skills. Knowledge of food safety, hygiene, and kitchen standards. Flexibility to work in shifts, weekends, and holidays. Key Skills:Expertise in Chinese cooking methods (wok frying, steaming, roasting, dumpling making). Creativity in presenting authentic and fusion Chinese dishes. Time management and ability to work under pressure. Leadership in guiding and motivating kitchen staff.