Chef De Partie

The CDP is responsible for the daily operations of a specific kitchen section, ensuring that every dish meets our artisan standards for taste, presentation, and hygiene.

Key Responsibilities:

• Section Management: Lead the daily MEP (Mise-en-place) and service for the assigned section, ensuring all prep is completed before service begins.
• Recipe Execution: Cook and plate dishes according to standardized recipes, ensuring consistency in flavor, portion size, and visual appeal.
• Food Safety (HACCP): Monitor and record fridge temperatures, ensure correct labeling/dating of all food items, and maintain strict hygiene standards.
• Team Supervision: Guide and mentor DCDPs and Commis chefs, providing feedback on their cooking techniques and work efficiency.
• Waste Management: Monitor food waste and portion control, reporting any discrepancies or ingredient shortages to the Sous Chef.

Requirements & Skills:

• Deep understanding of various cooking techniques and international cuisines.
• Ability to work under high pressure while maintaining a calm and professional demeanor.
• Required Skills: Culinary Arts, Team Leadership, HACCP, Cost Control, Menu Consistency.