Chef De Partie (CDP)

Your day to day:

• Food Preparation & Cooking: Prepare, cook, and present dishes within the assigned kitchen section.
• Quality Control: Ensure all dishes meet quality, taste, and presentation standards.
• Station Management: Supervise and coordinate activities in the assigned section, maintaining efficiency and organization.
• Team Supervision: Train and mentor junior chefs, ensuring they follow recipes and kitchen procedures.
• Hygiene & Safety Compliance: Maintain high levels of cleanliness, follow food safety regulations, and ensure proper food storage.
• Inventory & Stock Control: Monitor ingredient levels, minimize waste, and assist with stock ordering.
• Collaboration: Work closely with other kitchen staff, Sous Chef and Executive Chef to ensure smooth kitchen operations.
• Menu Contribution: Assist in developing new dishes and improving existing recipes.

What we need from you:

• Diploma or certification in culinary art.
• 2-3 years' experience as CDP. 
• Ability to multitask and work under pressure in a fast-paced environment.