Chef De Partie ( CDP )

Key responsibilities

• Prepare and cook food according to the restaurant's recipes, standards, and presentation guidelines
• Take responsibility for a specific section of the kitchen and ensure smooth daily operations
• Maintain consistent food quality, taste, portion, and presentation
• Prepare ingredients and ensure all mise en place is ready before service
• Monitor food stock and inform the F&B Director when ingredients need to be replenished
• Maintain cleanliness, hygiene, and food safety standards in the assigned kitchen section
• Work closely with other kitchen team members to ensure smooth and timely service
• Support the F&B Director in daily kitchen operations
• Assist in training and guiding Commis and Cook Staff when needed
• Help minimize food waste and maintain proper use and storage of ingredients

About you

• Minimum 3 years of experience in a similar position, preferably in a hotel, restaurant, or hospitality environment
• Good knowledge of cooking techniques, food preparation, and kitchen operations
• Able to manage and take responsibility for an assigned kitchen section
• Good understanding of food hygiene and safety standards
• Able to work well under pressure in a fast-paced kitchen environment
• Good teamwork and communication skills
• Attention to detail, especially in food quality and presentation
• Responsible, disciplined, and willing to learn
• Able to work flexible hours, including weekends and public holidays

Work Location: In person