Chef De Partie (CDP)

A Chef De Partie is responsible for food preparation and cooking, managing their section/station, supervising junior chefs, ensuring quality and consistency, maintaining food safety and hygiene standards, and assisting in menu planning.

Responsibilities:

1. Assisting Sous Chef managing the kitchen team to ensure smooth operations of the kitchen.
2. To work with kitchen team to control and monitor food costing in order to achieve targeted performance.
3. To ensure and maintain the standard of food presentation, quality and food safety requirements.
4. To ensure overall cleanliness of the kitchen area, all crockery and equipment.
5. Order supplies to stock inventory appropriately.
6. Comply with and enforce sanitation regulations and safety standards.
7. Maintain a positive and professional approach with co-workers and customers.

Qualification & Requirements:

1. Diploma/Advanced Diploma & Above.
2. At least 2 years experience as Chef de Partie.
3. Must have experience in Western Dining and Local Cuisine.
4. Willing to work rotating shifts, weekend and public holidays.
5. Excellent record of kitchen and staff management.
6. Ability to work without close supervision.
7. Able to properly manage a team and execute strategic plans.
8. Accuracy and speed in handling emergency situations and providing solutions.
9. Working knowledge of various computer software programs (MS Office, Restaurant Management Software, POS).