Chef de Partie (CDP)

Chef de Partie (CDP)

Job Description

• Prepare and cook food according to the restaurant’s recipes, standards, and presentation guidelines.
• Take responsibility for a specific kitchen section/station and ensure smooth daily operations.
• Ensure all ingredients are properly prepared, stored, and available for service.
• Maintain consistency in food quality, taste, portioning, and presentation.
• Monitor food stock at the assigned station and communicate shortages or replenishment needs to the Sous Chef/Chef.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety.
• Support and guide Commis/Cook Helpers within the assigned section.
• Coordinate with other kitchen sections to ensure timely and smooth food service.
• Follow proper food handling, storage, temperature control, and sanitation procedures.
• Assist with menu preparation, mise en place, and other kitchen duties as required.

Qualifications

• Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen position.
• Previous experience in a restaurant, café, hotel, or hospitality environment.
• Good knowledge of cooking techniques, food preparation, and kitchen operations.
• Able to manage and take responsibility for an assigned kitchen section.
• Good understanding of food hygiene and safety standards.
• Able to work well under pressure in a fast-paced kitchen environment.
• Good teamwork, communication, and coordination skills.
• Disciplined, responsible, and detail-oriented.
• Willing to work shifts, weekends, and public holidays.
• Culinary education or relevant certification is an advantage.