Chef de Partie (CDP)

Chef de Partie (CDP)

TEJA ULUWATU is looking for a passionate, disciplined, and experienced Chef de Partie (CDP) to join our Kitchen Team.

As a Chef de Partie, you will be responsible for managing your assigned kitchen section and ensuring all food preparation, cooking, plating, hygiene, and service standards are consistently maintained.

Key Responsibilities

• Take full responsibility for the daily operation of your assigned kitchen section.
• Prepare and organize all mise en place according to business levels, reservations, and service requirements.
• Prepare and cook food according to standard recipes, portion sizes, cooking methods, and presentation guidelines.
• Ensure consistency in taste, quality, portion, temperature, and presentation of all dishes.
• Lead and supervise Demi Chefs, Commis Chefs, and Kitchen Helpers within the assigned section.
• Brief and delegate daily tasks to the kitchen team before service.
• Monitor the quality and quantity of mise en place throughout the operation.
• Ensure all dishes are prepared and served within the required service time.
• Coordinate closely with the Sous Chef, Head Chef, and other kitchen sections during service.
• Communicate effectively with the Front of House team regarding special requests, allergies, modifications, delays, and product availability.
• Maintain high standards of food hygiene, personal hygiene, sanitation, and kitchen safety at all times.
• Ensure proper food storage, labelling, temperature control, FIFO/FEFO, and food handling procedures.
• Monitor stock levels and inform the Sous Chef of shortages, damaged products, or items requiring replenishment.
• Control food portions and minimize unnecessary food waste.
• Follow all standard recipes and food preparation procedures to support food cost targets.
• Maintain the cleanliness, organization, and condition of the assigned section and kitchen equipment.
• Report equipment problems, maintenance issues, food safety concerns, and operational problems to the relevant supervisor.
• Assist with daily stock checks, inventory counts, waste control, and kitchen reporting when required.
• Support the training and development of junior kitchen team members.
• Maintain a professional attitude and positive working relationship with all kitchen and operational teams.
• Perform opening, service, and closing duties according to the company's kitchen SOPs.
• Carry out any other reasonable duties assigned by the Sous Chef, Head Chef, or Management.

Requirements

• Minimum 2–3 years of professional kitchen experience.
• Previous experience as a Chef de Partie, Demi Chef, or Senior Commis Chef is preferred.
• Experience in a quality restaurant, hotel, fine dining, or high-volume operation will be an advantage.
• Good knowledge of food preparation, cooking techniques, plating, and kitchen operations.
• Strong understanding of food hygiene, sanitation, and food safety procedures.
• Able to lead and guide junior kitchen team members effectively.
• Strong attention to detail and commitment to food quality.
• Able to work efficiently under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Reliable, disciplined, responsible, and well-organized.
• Willing to work flexible shifts, weekends, public holidays, and according to operational requirements.
• Culinary education or relevant certification is an advantage.

What We Are Looking For

We are looking for a hands-on and responsible Chef de Partie who can lead their section, maintain consistent food quality, and support the kitchen team during busy service periods.

The ideal candidate is someone who is passionate about food, detail-oriented, disciplined, team-oriented, and committed to maintaining high culinary standards.