Chef De Partie

Chef de Partie (CDP)

Key Responsibilities:

• Manage a Designated Section:

  Oversee the daily operations of an assigned kitchen section (e.g., grill, sauce, pastry) ensuring efficient workflow and timely preparation.

• Food Preparation:

  Prepare and cook dishes as per the restaurants recipes and presentation standards.

• Quality & Consistency:

  Maintain high standards of food quality, portion control, and consistency in every dish served.

• Workstation Hygiene:

  Keep your section clean, organized, and well-stocked at all times, following kitchen hygiene protocols.

• Staff Training & Support:

  Guide and train junior kitchen staff and commis chefs in your section, ensuring they follow recipes and kitchen procedures.

• Health & Safety Compliance:

  Follow all food safety and sanitation regulations and ensure your section is in full compliance with HACCP and local health codes.

Requirements:

• Diploma/Degree in Culinary Arts or Hotel Management (preferred).
• Minimum

  4 years of experience

  as a Chef de Partie or similar role in a professional kitchen.
• In-depth knowledge of cooking techniques and kitchen equipment.
• Experience in managing a section independently in a high-volume kitchen.
• Strong organizational and multitasking skills.
• Team player with good communication and leadership abilities.
• Flexibility to work in shifts, weekends, and holidays.