CDP Japanese

The Chef de Partie (CDP) – Japanese Cuisine is responsible for managing and overseeing an assigned section of the kitchen, ensuring that all Japanese dishes are prepared and served according to Takumi’s standards for quality, taste, presentation, food safety, and consistency.

The CDP works closely with the Sous Chef and Head Chef in maintaining smooth kitchen operations, guiding kitchen staff, and ensuring that food preparation and service are completed efficiently.

KEY RESPONSIBILITIES

1. Food Preparation & Cooking

• Prepare and cook Japanese dishes according to Takumi’s standard recipes and procedures.
• Ensure proper portioning, seasoning, cooking, plating, and presentation of all assigned dishes.
• Prepare ingredients required for daily operations and service.
• Ensure all food items are fresh, properly stored, and handled according to food safety standards.
• Maintain consistency in taste, quality, and presentation.

2. Section Management

• Take full responsibility for the assigned kitchen section during operations.
• Ensure the section is properly stocked, organized, clean, and ready before service.
• Monitor food preparation and replenish ingredients as needed.
• Coordinate with other kitchen sections to ensure smooth and timely service.
• Maintain proper mise en place before and during service.

3. Team Supervision

• Assist in supervising and guiding Commis Chefs, kitchen staff, and other team members assigned to the section.
• Provide proper instructions and demonstrate correct food preparation techniques.
• Monitor team performance and report concerns to the Sous Chef or Head Chef.
• Promote teamwork, discipline, cleanliness, and professionalism in the kitchen.

4. Food Safety & Sanitation

• Follow proper food handling, sanitation, and hygiene procedures.
• Maintain cleanliness of the assigned workstation, equipment, utensils, and storage areas.
• Follow FIFO (First In, First Out) and proper food storage procedures.
• Monitor food temperatures and ensure compliance with food safety requirements.
• Immediately report spoiled, damaged, or unsafe food items to the immediate supervisor.

5. Inventory & Cost Control

• Monitor the quantity and quality of ingredients in the assigned section.
• Assist in daily inventory and stock monitoring.
• Minimize food waste and ensure proper utilization of ingredients.
• Report shortages, damaged items, and unusual food consumption to the Sous Chef or Head Chef.
• Follow established portion-control and food-cost procedures.

6. Kitchen Operations

• Assist with opening and closing kitchen procedures.
• Ensure all equipment and workstations are properly cleaned and maintained.
• Follow kitchen policies, procedures, and company standards.
• Assist the Head Chef and Sous Chef with special assignments and operational requirements.
• Perform other related duties as may be assigned.

QUALIFICATIONS

• At least 1–2 years of experience as a Chef de Partie, Demi Chef, Line Cook, or similar kitchen position.
• Experience in Japanese cuisine is preferred.
• Knowledge of Japanese cooking techniques, ingredients, and food preparation is an advantage.
• Knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced restaurant environment.
• Good communication and teamwork skills.
• Strong attention to detail and commitment to food quality.
• Willing to work on shifting schedules, weekends, and holidays.
• Physically fit and able to stand for extended periods.
• Willing to be assigned at Takumi – Windsor Makati .

PREFERRED SKILLS

• Japanese cuisine preparation
• Knife handling and basic Japanese cutting techniques
• Grill, hot kitchen, or cold kitchen experience
• Food portioning and plating
• Inventory and food-cost awareness
• Team supervision
• Kitchen organization and sanitation

PERFORMANCE EXPECTATIONS

The successful candidate is expected to:

• Consistently maintain Takumi’s food quality and presentation standards.
• Complete preparation and service tasks efficiently and accurately.
• Maintain a clean, organized, and safe workstation.
• Minimize food waste and maintain proper portion control.
• Work effectively with the kitchen team.
• Follow company policies, food safety standards, and instructions from the Head Chef and Sous Chef.