Job Summary

We are seeking an experienced Chef de Partie to join our culinary team. The CDP will be responsible for managing a different sections of the kitchen, ensuring high-quality food preparation and maintaining kitchen standards.

Key Responsibilities

• Station Management: Oversee assigned kitchen section (hot kitchen, cold kitchen, pastry, etc.)
• Food Preparation: Execute recipes according to specifications, ensuring consistency and quality
• Menu Development: Collaborate with Head Chef on menu planning and recipe development
• Quality Control: Maintain food quality standards and proper portion control
• Team Leadership: Train and supervise junior kitchen staffs and assistants
• Inventory Management: Monitor stock levels for assigned section and communicate requirements
• Food Safety: Ensure regulatory compliance, proper food handling, and sanitation procedures
• Equipment Maintenance: Maintain cleanliness and proper functioning of kitchen equipment
• Cost Control: Minimize waste and control food costs within assigned section
• Documentation: Maintain recipe book, operation logs, production records, and safety checklists

Required Qualifications

• Minimum 3-5 years of kitchen experience in similar role
• Culinary diploma or equivalent professional experience
• Strong knowledge of food preparation techniques and cooking methods
• Understanding of food safety regulations and principles
• Leadership and team management skills
• Ability to work under pressure in fast-paced environment

Preferred Qualifications

• Experience in international or multi-cuisine kitchens
• Food Safety certification (good to have)
• Experience with inventory management systems