Chef De Partie

The Chef de Partie (CDP) is responsible for managing a specific kitchen section, ensuring dishes are prepared to the highest standard with consistency and efficiency. This role requires strong culinary skills, attention to detail, and the ability to work under pressure. The CDP also plays a key role in training junior staff, maintaining kitchen hygiene, and supporting overall kitchen operations.

Key Responsibilities

1. Food Preparation & Cooking

• Oversee a specific kitchen section (e.g., grill, sauce, pastry, fish, meat, or vegetables).
• Prepare and cook dishes according to restaurant standards and recipes.
• Ensure all food is presented attractively and meets quality expectations.
• Contribute to menu development with ideas and suggestions.
• Ensure proper food storage, handling, and preparation in compliance with food safety regulations.

2. Kitchen Management & Operations

• Supervise and coordinate activities within the assigned section.
• Maintain stock control by monitoring ingredients and placing orders as needed.
• Ensure all kitchen equipment in the section is properly maintained and report any issues.
• Work closely with other kitchen staff to ensure smooth service and timely food preparation.

3. Training & Supervision

• Train and mentor Commis Chefs and other junior kitchen staff.
• Ensure all staff in the section follow health and safety protocols.

4. Quality Control & Hygiene

• Follow all food safety and hygiene regulations, ensuring cleanliness in the kitchen.
• Ensure all ingredients meet quality and freshness standards before use.
• Keep the section organized and comply with HACCP guidelines.

Work Conditions:

• Energetic and dynamic kitchen environment with hands-on experience.
• Exposure to a lively culinary setting with heat, steam, and professional kitchen equipment.
• Flexible work schedule, including shift-based work on weekends and holidays.