SENIOR CDP (CONTINENTAL)

Job Title: Senior Chef de Partie – Continental

Department: Kitchen

Reports to: Sous Chef / Executive Chef

Job Summary

The Senior Chef de Partie (Continental) is responsible for managing a specific section of the kitchen specializing in Continental cuisine. The role involves ensuring high standards of food preparation, presentation, and hygiene while supervising junior chefs and assisting the Sous Chef in menu execution and kitchen operations.

Key Responsibilities

Food Preparation & Cooking

• Prepare, cook, and present high-quality Continental dishes in line with the restaurant’s standards.
• Ensure consistency in taste, portion, and presentation.
• Support menu development with innovative Continental recipes and seasonal specialties.
• Maintain mise-en-place for the section and ensure timely service during peak hours.

Supervision & Training

• Supervise and guide Commis and Demi Chefs in daily tasks.
• Monitor kitchen staff performance and provide on-the-job training.
• Delegate tasks effectively to ensure smooth workflow in the section.

Kitchen Operations & Standards

• Maintain highest standards of hygiene, cleanliness, and food safety (HACCP).
• Ensure proper storage, labeling, and rotation of food items to minimize wastage.
• Check quality and freshness of ingredients regularly.
• Report equipment maintenance needs promptly.

Teamwork & Coordination

• Work closely with Sous Chef and Executive Chef to ensure smooth operations.
• Communicate effectively with service staff for timely order delivery.
• Support other sections when required.

Cost Control & Efficiency

• Follow portion control guidelines to manage food cost.
• Contribute to inventory management by reporting shortages and controlling wastage.

Key Skills & Competencies

• Strong knowledge of Continental cuisine, ingredients, and techniques.
• Leadership and team management skills.
• Ability to work under pressure in a fast-paced kitchen.
• Creativity in food plating and recipe development.
• Knowledge of kitchen hygiene and safety standards.

Qualifications & Experience

• Diploma / Degree in Culinary Arts or Hotel Management.
• 4–6 years of culinary experience, with at least 2 years as CDP in Continental section.
• Experience in a 4/5-star hotel or premium restaurant preferred.

Job Type: Full-time

Work Location: In person