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.