What you will do:
To take full responsibility for a designated kitchen section, ensuring every dish produced is prepared to perfection and aligned with the restaurant's quality standards. The CDP plays a critical role in maintaining consistency, training junior staff, and supporting the team in delivering an outstanding culinary experience for every guest.
- Manage a specific kitchen section (grill, sauce, pastry, etc.), ensuring all dishes meet quality, taste, and presentation standards.
- Execute recipes with precision, ensuring consistency in every plate served.
- Coach and supervise Commis Chefs within the section, ensuring they follow proper techniques and standards.
- Monitor and report stock usage for assigned section to minimize waste and maintain efficiency.
- Ensure the section is fully prepared for service, including mise en place and equipment readiness.
You will fit in this job if you:
- Basic culinary training or vocational certification.
- 12 years in a professional kitchen as a Chef De Partie.
- Basic cooking techniques and knife skills.
- Ability to follow instructions and maintain speed.
- Understanding of food safety.
- Hardworking and willing to learn.
- Good stamina and attention to cleanliness.
- Positive and adaptable.
