Role & responsibilities

Preferred candidate profile

Job Summary The Chef de Partie (CDP) / Demi Chef de Partie (DCDP) is responsible for preparing, cooking, and presenting high-quality la carte dishes while maintaining food safety, hygiene, and consistency. The role involves managing an assigned kitchen section, supporting junior staff, and ensuring smooth kitchen operations during service. A CDP typically leads a section, while a DCDP supports the CDP and develops toward independently managing a station.

Key Responsibilities
Prepare and cook la carte menu items according to standard recipes and presentation guidelines.
Manage or assist in managing an assigned kitchen section during service.
Ensure food quality, taste, portion control, and consistency.
Maintain hygiene and food safety standards at all times.
Follow FIFO, stock rotation, and proper food storage practices.
Monitor inventory and report stock shortages or wastage.
Coordinate with the kitchen team for timely food preparation and service.
Operate kitchen equipment safely and maintain cleanliness of the work area.




Train and guide Commis Chefs and Kitchen Helpers (CDP role).
Assist in menu development and continuous improvement initiatives.

Requirements
Diploma/Degree in Hotel Management or Culinary Arts preferred.
DCDP: 24 years of relevant kitchen experience.
CDP: 4–6 years of relevant kitchen experience with section-handling capability.
Valuable knowledge of la carte food preparation and kitchen operations.
Understanding of HACCP, food safety, sanitation, and hygiene standards.
Ability to work under pressure in a rapid-paced restaurant environment.
Valuable communication, teamwork, and leadership skills.

Skills
La Carte Cooking
Food Preparation & Plating
Time Management
Inventory Control
Team Leadership (CDP)
Food Safety & Hygiene
Attention to Detail
Problem Solving

Preferred Experience Experience in a QSR, casual dining restaurant, caf, hotel, or fine dining establishment with hands-on la carte kitchen operations is preferred.

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