Chef de Partie (CDP)

Job Title: Chef de Partie (CDP)

Job Summary:

The Chef de Partie is responsible for managing a specific section of the kitchen and ensuring dishes are prepared to the highest quality standards. The role requires strong culinary skills, the ability to supervise junior staff, and consistent delivery of menu items while maintaining hygiene and safety standards.

Key Responsibilities:

• Oversee a designated section of the kitchen (e.g., grill, sauce, pastry, or cold kitchen).
• Prepare, cook, and present dishes according to recipes and quality standards.
• Supervise and guide Commis Chefs and Kitchen Helpers in daily operations.
• Ensure portion control, presentation, and consistency of food quality.
• Maintain cleanliness, hygiene, and organization of workstations.
• Monitor stock levels and communicate shortages to the Sous Chef.
• Assist in receiving, checking, and storing kitchen supplies.
• Ensure compliance with HACCP and food safety standards.
• Minimize food waste and monitor cost control.
• Collaborate with the team to ensure smooth and timely service during peak hours.
• Support the Sous Chef in training and developing junior staff.

Qualifications & Skills:

• Minimum 3–5 years of kitchen experience, with at least 1–2 years as a Commis I or equivalent.
• Diploma or certification in Culinary Arts / Hospitality Management preferred.
• Strong knowledge of cooking techniques, kitchen operations, and food safety.
• Leadership and supervisory skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food presentation.
• Good communication and teamwork skills.

Job Types: Full-time, Permanent

Application Question(s):

• Are you available to join immediately
• Current and expected salary
• How many years of experience do you have as a CDP