Chef De Partie (CDP)

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring efficient food preparation, maintaining quality standards, and supporting overall kitchen operations. The role ensures that food is prepared and presented according to company standards, recipes, and food safety requirements.

Key Responsibilities

• Section Management
• Manage and operate an assigned kitchen section (e.g., hot kitchen, cold kitchen, pastry, butchery, or vegetable preparation).
• Prepare and cook food items according to recipes, standards, and production plans.
• Ensure timely preparation and service of food.
• Food Preparation and Quality Control
• Maintain consistency in food quality, taste, and presentation.
• Ensure proper portion control and minimize wastage.
• Conduct daily mise en place and preparation for assigned section.
• Ensure proper storage, labeling, and handling of food items.
• Food Safety and Hygiene Compliance
• Ensure compliance with HACCP, food safety, and hygiene standards.
• Maintain cleanliness and sanitation of work area and equipment.
• Follow proper food handling, storage, and stock rotation procedures (FIFO).
• Participate in kitchen cleaning and sanitation activities.
• Operational Support
• Assist Sous Chef and Executive Chef in daily kitchen operations.
• Support smooth workflow and coordination between kitchen sections.
• Assist in receiving and checking food deliveries when required.
• Ensure proper use and maintenance of kitchen equipment.
• Team Support and Coordination
• Guide and support Commis Chefs and kitchen assistants.
• Ensure junior staff follow correct procedures and standards.
• Assist in training and developing junior kitchen staff.
• Maintain teamwork and effective communication within the kitchen.

Job Requirements

Minimum Requirements

• Diploma or Certification in Culinary Arts, Professional Cookery, or related field.

Preferred Certifications

• HACCP Certification
• Food Safety Level 2 Certification
• Professional Culinary Certification from a recognized institution
• Vocational training in culinary arts (advantage)

Experience

• Minimum 3–5 years of culinary experience.
• Minimum 1–2 years of experience as Commis Chef or equivalent role.
• Experience in catering, hospitality, institutional catering, or similar environment preferred.

Skills And Competencies

• Strong cooking and food preparation skills
• Good knowledge of kitchen operations and section management
• Basic supervisory skills
• Good understanding of food safety and hygiene standards
• Ability to work in a fast-paced environment

Technical Skills

• Knowledge of HACCP and food safety standards
• Knowledge of food preparation techniques and kitchen equipment
• Basic knowledge of inventory and stock control
• Basic computer skills (advantage)

Other Requirements

• Ability to work flexible shifts, including weekends and holidays
• Strong teamwork and communication skills
• Physically fit to work in kitchen environment
• UAE experience preferred
• Experience in high-volume or institutional catering is an advantage