Chef de partie

Job Summary:

The Chef de Partie (CDP) is responsible for managing a specific section of the kitchen, ensuring the preparation of high-quality dishes while maintaining food safety and hygiene standards. The role requires strong culinary skills, leadership, and the ability to work efficiently under pressure.

Key Responsibilities:

• Oversee a designated section of the kitchen (e.g., grill, sauté, pastry, fish, meat, or vegetables).
• Prepare, cook, and present dishes according to restaurant standards.
• Ensure food is prepared efficiently and delivered on time.
• Supervise and mentor junior chefs, including Commis Chefs and Kitchen Assistants.
• Maintain cleanliness and organization in the kitchen.
• Follow food safety regulations and hygiene standards (HACCP).
• Monitor stock levels and place orders as needed.
• Assist in menu planning and recipe development.
• Ensure proper food storage and minimize waste.
• Work closely with other kitchen staff to ensure smooth operations.

Requirements:

• Proven experience as a Chef de Partie or in a similar role.
• Culinary qualification or relevant training preferred.
• Strong knowledge of kitchen operations and cooking techniques.
• Ability to work in a fast-paced environment.
• Leadership and teamwork skills.
• Flexibility to work shifts, weekends, and holidays.