Job Description

We are looking for a skilled and experienced

Chef de Partie ( CDP)

to lead our kitchen operations. The ideal candidate will be responsible for managing the entire kitchen, including staff supervision, food quality control, purchase requisitions, cost control, and the development and implementation of innovative menus. This is a leadership role requiring both culinary expertise and strong organizational abilities.

Key Responsibilities:

Oversee daily kitchen operations and ensure smooth service. Lead and manage all kitchen staff, including training, scheduling, and performance evaluation. Plan and implement creative and seasonal menus aligned with our brand. Monitor food preparation, quality, and presentation standards. Handle purchasing, vendor coordination, and inventory management. Implement and maintain strict hygiene, cleanliness, and food safety standards. Manage food and labor costs to achieve profitability targets. Control kitchen costs and minimize waste through efficient operations. Coordinate with front-of-house staff for seamless guest experience. Step in during busy periods to assist with food prep and service.

Requirements:

Proven experience as an Executive Chef, Sous Chef, or similar role. Culinary certification or relevant experience in professional kitchens. Strong leadership and kitchen management skills. Expertise in menu planning, cost control, and food purchasing. Excellent communication and team coordination abilities. Passion for food innovation and customer satisfaction.
Job Types: Full-time, Permanent

Experience:
1 years (Required)

Job Types: Full-time, Permanent

Experience:

Restaurant: 1 years (Required)
Job Type: Full-time

Job Types: Full-time, Permanent