Job Summary:

The Chef de Partie

(CDP) is responsible for managing a specific section of the kitchen, ensuring

that dishes are prepared to the highest standard while maintaining efficiency

and consistency. This role requires strong culinary skills, attention to detail,

and the ability to work well under pressure. The CDP plays a key role in

training junior staff, maintaining kitchen hygiene, and supporting the overall

kitchen operations.

Key

Responsibilities:

1.      Food Preparation & Cooking:

·        

Oversee a specific section of the kitchen (e.g., grill,

sauce, pastry, fish, meat, or vegetables).

·        

Prepare and cook dishes according to restaurant

standards and recipes.

·        

Ensure all food is presented attractively and meets

quality expectations.

·        

Assist in menu development by contributing ideas and

suggestions.

·        

Ensure food is stored, handled, and prepared in

compliance with food safety regulations.

2. Kitchen Management & Operations:

·        

Supervise and coordinate activities within the assigned

section.

·        

Maintain stock control by monitoring ingredients and

placing orders as needed.

·        

Ensure that all kitchen equipment in the section is

properly maintained and report any issues.

·        

Work closely with other kitchen staff to ensure smooth

service and timely food preparation.

3. Training & Supervision:

·        

Train and mentor Commis Chefs and other junior kitchen

staff.

·        

Ensure that all staff in the section follow health and

safety protocols.

4. Quality

Control & Hygiene:

·        

Follow all food safety and hygiene regulations, ensuring

cleanliness in the kitchen.

·        

Ensure all ingredients meet quality and freshness

standards before use.

·        

Keep the section organized and comply with HACCP

guidelines.

Qualifications

& Skills:

·        

Proven experience as a Chef de Partie or Demi Chef de

Partie in a fine dining restaurant or hotel.

·        

Strong knowledge of cooking techniques, kitchen

operations, and food safety.

·        

Ability to work under pressure and manage multiple tasks

efficiently.

·        

Good leadership and training skills to mentor junior

chefs.

·        

Excellent time management and organizational skills.

·        

Passion for food, creativity, and a keen eye for detail.

Skills

Work Conditions:

·        

Fast-paced kitchen environment, requiring standing for

long hours.

·        

Work during evenings, weekends, and holidays as needed.

·        

Handling hot equipment, sharp tools, and heavy kitchen

materials.