Job Description

Job Summary:
The Chef de Partie (CDP) oversees a designated station in the kitchen, ensuring high-quality food preparation, presentation, and timely service. They supervise Commis Chefs, maintain hygiene standards, and contribute to menu development.
Key Responsibilities: * Food Preparation & Cooking:

• Prepare and cook dishes according to recipes and standards.
• Manage a specific section (e.g., saute, grill, pastry, cold kitchen).
• Ensure consistency in taste, portioning, and plating.
• Station Management:

• Organize and stock ingredients for service.
• Monitor food inventory and minimize waste.
• Ensure proper storage and labeling of food items.
• Team Supervision:

• Train and guide Commis Chefs and Demi-Chefs.
• Delegate tasks efficiently during service.
• Quality & Hygiene Compliance:

• Adhere to food safety (HACCP) and sanitation regulations.
• Maintain cleanliness of workstations and equipment.
• Collaboration:

• Coordinate with other sections for smooth service flow.
• Assist the Sous Chef in menu planning and innovation.
• Service Support:

• Ensure timely delivery of dishes during peak hours.
• Address guest feedback or special requests when needed.

• Education: Culinary diploma or equivalent experience.
• Experience: 2-4 years in a professional kitchen (hotel/restaurant).
• Skills:
• Proficiency in section-specific cooking techniques.
• Knowledge of food safety standards.
• Ability to work under pressure.
• Physical Stamina: Stand for long hours, lift heavy pots, etc.

• Fast-paced, high-temperature kitchen environment.
• Flexible shifts (days, nights, weekends, holidays).