Job
Description
As a Chef de Partie (CDP), you will be responsible for running a specific section of the kitchen such as Indian, Continental, Chinese, Tandoor, Bakery, or Garde Manger. Your role will involve ensuring high-quality food preparation, presentation, and hygiene standards while managing junior staff within your section. Key Responsibilities: - Prepare and cook dishes within your assigned kitchen section following hotel standards and recipes. - Ensure mise-en-place is complete and the station is ready before service begins. - Supervise and coordinate activities of Commis Chefs and kitchen assistants in your section. - Monitor portion sizes, food presentation, and consistency of taste. - Maintain cleanliness and hygiene in your section, ensuring compliance with food safety regulations. - Communicate with Sous Chef/Executive Chef regarding daily specials, stock levels, and equipment issues. - Assist in receiving and storing deliveries, checking for quality and freshness. - Contribute to menu development by suggesting new dishes and improving current offerings. - Train and mentor junior staff to enhance their culinary skills and kitchen discipline. - Ensure proper handling, labeling, and storage of food items to minimize wastage and spoilage. Specializations: - CDP Indian Section: Expertise in Indian curries, tandoori dishes, breads, and regional specialties. - CDP Continental Section: Skilled in pastas, grills, roasts, sauces, and plated presentation. - CDP Chinese Section: Proficient in wok cooking, stir-fry techniques, sauces, and dim sums. - CDP Tandoor: Operate tandoor ovens; prepare kebabs, tandoori breads, and marinated dishes. - CDP Bakery & Pastry: Bake bread, cakes, pastries; prepare desserts and manage baking timelines. - CDP Garde Manger: Prepare salads, cold starters, sandwiches, dressings, and cold platters. Qualifications Required: - Diploma or certification in Culinary Arts / Hotel Management. - 2-4 years of kitchen experience, with proven expertise in a specific cuisine/section. - Good knowledge of food safety and hygiene standards (HACCP). - Creativity, attention to detail, and a strong sense of taste and presentation. - Ability to work independently and as part of a team in high-pressure environments. - Strong communication, time management, and multitasking skills. As a Chef de Partie (CDP), you will be responsible for running a specific section of the kitchen such as Indian, Continental, Chinese, Tandoor, Bakery, or Garde Manger. Your role will involve ensuring high-quality food preparation, presentation, and hygiene standards while managing junior staff within your section. Key Responsibilities: - Prepare and cook dishes within your assigned kitchen section following hotel standards and recipes. - Ensure mise-en-place is complete and the station is ready before service begins. - Supervise and coordinate activities of Commis Chefs and kitchen assistants in your section. - Monitor portion sizes, food presentation, and consistency of taste. - Maintain cleanliness and hygiene in your section, ensuring compliance with food safety regulations. - Communicate with Sous Chef/Executive Chef regarding daily specials, stock levels, and equipment issues. - Assist in receiving and storing deliveries, checking for quality and freshness. - Contribute to menu development by suggesting new dishes and improving current offerings. - Train and mentor junior staff to enhance their culinary skills and kitchen discipline. - Ensure proper handling, labeling, and storage of food items to minimize wastage and spoilage. Specializations: - CDP Indian Section: Expertise in Indian curries, tandoori dishes, breads, and regional specialties. - CDP Continental Section: Skilled in pastas, grills, roasts, sauces, and plated presentation. - CDP Chinese Section: Proficient in wok cooking, stir-fry techniques, sauces, and dim sums. - CDP Tandoor: Operate tandoor ovens; prepare kebabs, tandoori breads, and marinated dishes. - CDP Bakery & Pastry: Bake bread, cakes, pastries; prepare desserts and manage baking timelines. - CDP Garde Manger: Prepare salads, cold starters, sandwiches, dressings, and cold platters. Qualifications Required: - Diploma or certification in Culinary Arts / Hotel Management. - 2-4 years of kitchen experience, with proven expertise in a specific cuisine/section. - Good knowledge of food safety and hygiene standards (HACCP). - Creativity, attention to detail, and a strong sense of taste and presentation. - Ability to work independently and as part of a team in high-pressure environments. - Strong communication, time management, and multitasking skills.
