CHEF DE PARTIE

Key Responsabilities:

• Food Preparation & Cooking: Prepares ingredients, cooks dishes according to recipes, ensures consistency, and manages portion control.
• Section Management: Oversees their designated station
• Quality Control: Ensures all food meets presentation and quality standards.
• Hygiene & Safety: Maintains strict cleanliness and adheres to food safety regulations.
• Inventory: Manages stock, monitors expiration dates, and assists with orders.
• Coordination: Works with other staffs to ensure smooth service.
• Menu Input: Assists Chef with menu development and recipe creation. 

Essential Skills & Qualifications:

• Proven experience as a CDP or similar role in a commercial kitchen.
• Excellent knowledge of cooking techniques, ingredients, and equipment.
• Ability to work well under pressure and manage time effectively.
• Strong understanding of food safety and sanitation.
• Good communication and teamwork skills. 

Reporting Structure:

• Reports to the Chef.