Chef De Partie/CDP

Job Description Job Title: Chef de Partie (CDP) Department: Kitchen Reports to: Sous Chef / Head Chef Location: [Insert Location] The Chef de Partie is responsible for managing a specific section of the kitchen (e.g., grill, sauces, fish, pastry), ensuring food preparation, cooking, and presentation meet the highest quality standards. The role involves supervising Commis Chefs, maintaining hygiene standards, and supporting the Sous Chef and Head Chef in kitchen operations. Key Responsibilities Prepare, cook, and present dishes in your section according to recipes and quality standards. Manage and train Commis Chefs working under your section. Ensure portion control, consistency, and timely service. Maintain cleanliness, hygiene, and organization of your section at all times. Monitor stock, reduce wastage, and assist with inventory management. Collaborate with other sections to ensure smooth kitchen operations. Ensure compliance with food safety, sanitation, and HACCP guidelines. Assist in creating new menu items and contributing ideas for seasonal specials. Report equipment issues and assist in maintaining kitchen tools and machinery. Uphold the restaurant’s standards of excellence in food quality and service. Skills & Qualifications Proven experience as a Chef de Partie or Demi Chef de Partie. Strong knowledge of culinary techniques and kitchen operations. Ability to work in a fast-paced environment under pressure. Good communication and leadership skills. Attention to detail and creativity. Culinary degree or relevant certification (preferred). Knowledge of food safety regulations (HACCP). Key Competencies Team leadership and training Time management and organization Creativity and innovation in food preparation Commitment to high standards of hygiene and safety Ability to multitask and stay calm under pressure Interested Candidate can directly share their resume on 9056774199