Kitchen

1. Chef de Partie (CDP) - Hot Kitchen

Job Summary:

Leads and manages daily operations at the hot kitchen station to ensure all savory dishes are prepared to the highest quality, taste, and food safety standards consistently.

Key Responsibilities & Operational Duties:

• Operational Supervision:

  • Oversee cooking operations during service hours (a la carte or buffet) across grill, sauté, sauce, fry, and roast stations.

  • Ensure food taste, doneness, portion sizes, and plating presentation meet established Standard Operating Procedures (SOPs).

• Inventory & Stock Management:

  • Control raw inventory (meat, poultry, seafood, and produce) within hot kitchen chillers.

  • Calculate daily supply needs, generate store requisitions, and minimize food waste and spoilage.

• Team Leadership & Training:

  • Delegate daily tasks to Commis chefs and kitchen helpers.

  • Train junior staff on cooking techniques, knife skills, and mother sauce preparations.

• Sanitation & Food Safety:

  • Enforce HACCP guidelines, FIFO (First In, First Out) principles, and hygiene standards across cooking stations and equipment.

2. Chef de Partie (CDP) - Pastry Kitchen

Job Summary:

Directs the pastry and bakery section operations in planning, creating, and designing cakes, breads, desserts, and decorative elements for daily operations and banquet events.

Key Responsibilities & Operational Duties:

• Pastry Production & Quality Control:

  • Supervise the production of doughs, breads, cakes, danishes, croissants, cookies, and plated desserts.

  • Monitor baking temperatures, timing, and scaling precision to guarantee consistent texture and flavor profile.

• Innovation & Artistry:

  • Demonstrate advanced techniques including chocolate tempering, sugar work, piping, and cake decorating.

  • Develop new dessert creations or customize themes according to seasonal menus and event requirements.

• Ingredient & Equipment Management:

  • Manage dry goods and dairy inventories (flour, butter, cream, chocolate, yeast).

  • Ensure specialized equipment (planetary mixers, dough sheeters, proofers) is properly operated, cleaned, and maintained.

• Team Guidance:

  • Assign and oversee workflows for Pastry Commis, from ingredient scaling to final product assembly.

3. Commis - Hot Kitchen

Job Summary:

Supports the Hot Kitchen CDP by executing food preparation (mise en place), maintaining station cleanliness, and assisting with basic cooking tasks during service.

Key Responsibilities & Operational Duties:

• Preparation (Mise en Place):

  • Wash, peel, chop, and process raw ingredients (vegetables, meat trimming, fish filleting, spice pastes).

  • Prepare basic stocks, marinades, and side components prior to service hours.

• Cooking Assistance:

  • Assist on basic cooking stations (boiling pasta, deep frying sides, garnishing plates).

  • Restock raw ingredients and cooking utensils at the line during peak hours.

• Sanitation & Maintenance:

  • Clean and sanitize kitchen tools, prep tables, and cooking equipment regularly.

  • Ensure all stored ingredients in chillers are correctly labeled and dated following FIFO standards.

4. Commis - Pastry Kitchen

Job Summary:

Supports the Pastry CDP through accurate ingredient measuring, basic dough and batter preparation, and dessert component setup.

Key Responsibilities & Operational Duties:

• Scaling & Base Preparation:

  • Accurately weigh dry and wet ingredients according to exact recipe formulations.

  • Assist in mixing batters, shaping bread doughs, and monitoring the proofing process.

• Component & Garnish Prep:

  • Prepare dessert sauces (coulis, custards, ganache) and cut fresh fruit garnishes.

  • Help set up trays and assemble initial dessert plating components.

• Equipment Care & Cleanliness:

  • Clean and sterilize delicate pastry tools (piping bags, silicone molds, mixer bowls, baking sheets).

  • Maintain clean, dust-free marble or stainless steel prep counters at proper working temperatures.