Chef De Partie
1 week ago
Role & responsibilities
- Prepare, cook, and present dishes in your designated section to the restaurants quality standards.
- Work closely with the Head Chef and Sous Chef in executing menu designs and recipe development.
- Maintain consistency, portion control, and plating standards across all dishes.
- Ensure high levels of mise en place and smooth service during peak hours.
- Uphold kitchen hygiene, food safety, and sanitation protocols at all times.
- Assist in training and guiding junior kitchen staff and commis chefs.
- Monitor stock levels, reduce wastage, and support efficient inventory management.
- Contribute ideas for menu evolution, seasonal updates, and new dish development.
- Collaborate with the team to maintain a positive and professional kitchen environment.
Preferred candidate profile
- Proven experience as a CDP or Demi CDP in a quality-driven restaurant.
- Strong knowledge of culinary techniques, ingredients, and kitchen operations.
- Passion for food innovation and commitment to delivering excellence.
- Ability to work under pressure while maintaining high standards.
- Good communication, leadership, and team collaboration skills.
- Understanding of food safety regulations and HACCP practices.
- Culinary degree/diploma or equivalent certification preferred.
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