Chef De Partie

The Chef de Partie (CDP) is responsible for managing an assigned kitchen section and ensuring consistent food quality, taste, presentation, and timely preparation. The role involves supervising junior kitchen staff, maintaining hygiene standards, controlling wastage, and ensuring smooth kitchen operations in coordination with the Sous Chef and Head Chef.

Key Responsibilities

• Manage the assigned kitchen section and ensure smooth day-to-day operations.
• Prepare and cook dishes according to standard recipes, portion sizes, and presentation guidelines.
• Ensure consistency in taste, quality, freshness, and food presentation.
• Complete daily mise en place and ensure all ingredients are prepared before service.
• Supervise and guide Commis Chefs and other junior kitchen team members.
• Coordinate with the Head Chef, Sous Chef, and other kitchen sections to ensure timely food preparation.
• Monitor food quality and ensure dishes meet established standards before dispatch.
• Maintain proper food storage, labelling, temperature control, and FIFO practices.
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
• Monitor ingredient availability and communicate stock requirements to the concerned team.
• Minimise food wastage through proper portion control, storage, and inventory management.
• Ensure kitchen equipment, workstations, and storage areas remain clean and organised.
• Follow standard operating procedures and maintain discipline within the assigned section.
• Assist with menu preparation, new dish trials, and improvements in existing recipes when required.
• Coordinate with the Purchase and Store team regarding ingredient quality and availability.
• Ensure proper handling of raw and cooked food to prevent cross-contamination.
• Monitor preparation timelines and support efficient service during peak operating hours.
• Report equipment issues, stock shortages, and operational concerns to the senior chef.
• Assist in training junior staff on cooking techniques, recipes, hygiene, and kitchen procedures.
• Support kitchen opening and closing duties, including cleaning, stock checks, and workstation preparation.