Chef De Partie

Role & responsibilities

• Prepare, cook, and present dishes in your designated section to the restaurants quality standards.
  
• Work closely with the Head Chef and Sous Chef in executing menu designs and recipe development.
  
• Maintain consistency, portion control, and plating standards across all dishes.
  
• Ensure high levels of mise en place and smooth service during peak hours.
  
• Uphold kitchen hygiene, food safety, and sanitation protocols at all times.
  
• Assist in training and guiding junior kitchen staff and commis chefs.
  
• Monitor stock levels, reduce wastage, and support efficient inventory management.
  
• Contribute ideas for menu evolution, seasonal updates, and new dish development.
  
• Collaborate with the team to maintain a positive and professional kitchen environment.
  

Preferred candidate profile

• Proven experience as a CDP or Demi CDP in a quality-driven restaurant.
  
• Strong knowledge of culinary techniques, ingredients, and kitchen operations.
  
• Passion for food innovation and commitment to delivering excellence.
  
• Ability to work under pressure while maintaining high standards.
  
• Good communication, leadership, and team collaboration skills.
  
• Understanding of food safety regulations and HACCP practices.
  
• Culinary degree/diploma or equivalent certification preferred.