Chef de Partie

• Supervise and run a designated kitchen section independently.
• Prepare, cook, and present dishes to the highest standard following recipes and presentation guidelines.
• Train, mentor, and supervise Commis Chefs and Demi Chefs to ensure consistent quality.
• Assist the Sous Chef in managing daily kitchen operations, stock control, and ordering.
• Monitor portion control, food wastage, and cost efficiency.
• Ensure compliance with food hygiene, safety, and sanitation standards.
• Collaborate with other CDPs and kitchen staff to ensure smooth service during busy operations.
• Contribute to menu planning, specials, and creative input when required.
• Report maintenance, equipment, or supply issues promptly.
• Uphold company standards, values, and brand identity in food preparation and service.

• Culinary diploma/certificate or equivalent professional training.
• Proven experience as a Chef de Partie or strong background as a Demi Chef in a quality kitchen.
• Strong knowledge of culinary techniques, food safety, and kitchen operations.
• Ability to lead, motivate, and train junior staff.
• Good organizational skills and ability to work under pressure.
• Flexibility to work shifts, weekends, and holidays.

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