The Chef de Partie (CDP) is responsible for running a specific section of the kitchen efficiently and consistently, ensuring high-quality food preparation and presentation in accordance with company standards. This role requires excellent culinary skills, attention to detail, and the ability to work effectively under pressure in a fast-paced environment.

Key Responsibilities:

• Prepare, cook, and present dishes within your assigned section to the highest standard.
• Assist in the development of new dishes and menus.
• Ensure that all food is prepared and served in accordance with hygiene and safety regulations.
• Maintain accurate stock control and assist with stock rotation to minimize waste.
• Supervise and train commis chefs and kitchen assistants in your section.
• Coordinate with other sections to ensure smooth kitchen operations during service.
• Uphold cleanliness, organization, and sanitation standards in all kitchen areas.
• Follow portion control and minimize waste to ensure cost efficiency.
• Report any maintenance, safety, or hygiene issues to the Sous Chef or Head Chef immediately.
• Adhere to all company policies, procedures, and quality standards.

Requirements:

• Proven experience as a Chef de Partie or Demi Chef de Partie in a high-volume or fine-dining kitchen.
• Culinary qualification or equivalent professional training preferred.
• Strong knowledge of food safety, kitchen hygiene, and HACCP standards.
• Ability to work efficiently under pressure and meet deadlines.
• Excellent communication and teamwork skills.
• Flexibility to work shifts, weekends, and public holidays as required.
• Passion for food, creativity, and a commitment to excellence.

Key Competencies:

• Leadership and team coordination
• Attention to detail and consistency
• Time management and organization
• Adaptability and problem-solving skills
• Commitment to maintaining high food and service standards