Chef De Partie

A Chef de Partie (CDP), or section chef is responsible for preparing and cooking a specific section of the menu, ensuring consistent quality and presentation. They supervise and coordinate other kitchen staff, maintain standards, and assist in menu development.

• Food Preparation: Preparing dishes according to recipes and standards, ensuring consistency and quality.
• Section Management: Overseeing a designated section (e.g., sauces, meats, pastries) and ensuring efficient operations.
• Inventory and Storage: Managing inventory, ensuring freshness, and proper storage of ingredients.
• Quality Control: Inspecting food for quality, taste, and presentation.
• Staff Supervision: Supervising and training junior chefs (e.g., demi-chefs, commis).
• Menu Development: Assisting in creating new recipes and menu items.
• Communication: Maintaining effective communication with other kitchen staff and departments.
• Hygiene and Safety: Ensuring adherence to hygiene standards and food safety regulations.
• Other Tasks: Assisting with other kitchen tasks and projects as needed.