SUMMARY:
The Chef de Partie (CDP) is responsible for managing either the hot section, cold section, or both, ensuring food is prepared to the highest standard. The CDP oversees mise-en-place, cooking, plating, and maintaining quality control for their assigned station. This role requires strong technical skills, consistency, and the ability to work efficiently under pressure.
Key Responsibilities
Food Preparation & Cooking
- Prepare and cook dishes for the hot or cold kitchen sections according to recipes and standards.
- Ensure correct portioning, seasoning, and presentation of all dishes.
- Cook and plate menu items during service with accuracy and speed.
- Prepare mise-en-place for service and ensure readiness of the section.
Cold Kitchen Duties (Garde Manger)- Prepare salads, starters, canapés, cold platters, sandwiches, and desserts (if applicable).
- Maintain freshness, colour, and texture of cold dishes.
- Ensure safe storage and hygiene of chilled items and perishables.
Hot Kitchen Duties- Prepare cooked dishes including proteins, vegetables, sauces, starches, and hot starters.
- Operate grills, ovens, fryers, and stoves safely and proficiently.
- Ensure food temperatures meet health and safety requirements.
Quality & Standards- Maintain consistent quality in taste, presentation, and timing.
- Follow kitchen procedures, menus, and portion controls.
- Assist in developing new dishes or menu ideas when required.
Stock, Equipment & Cleanliness- Monitor stock levels and report shortages to the Sous Chef.
- Ensure correct labelling, storage, and rotation (FIFO).
- Keep your section clean, organised, and compliant with hygiene standards.
- Handle equipment with care and report faults immediately.
Teamwork & Leadership- Support junior staff with training and daily tasks.
- Communicate clearly with team members during service.
- Assist other stations when required to ensure smooth kitchen operations.
POSITION INFO:
Qualifications
- Professional Cookery/Culinary Arts Certificate or Diploma.
- Food Safety / HACCP training (advantageous).
Experience- 2–4 years in a professional kitchen.
- At least 1 year experience as a Demi Chef or CDP.
- Experience specifically in hot or cold sections (Garde Manger) is preferred.
Technical Skills- Strong cooking skills in hot and/or cold sections.
- Knowledge of knife skills, cooking methods, and food preparation techniques.
- Ability to follow recipes and maintain consistency.
- Familiarity with kitchen equipment and safety procedures.
- Understanding of portion control, costing basics, and stock rotation.
Core Competencies- Ability to stay calm under pressure.
- Excellent time management and organisation.
- Good communication and teamwork.
- Strong sense of responsibility and reliability.
Personal Attributes- Detail-oriented and quality-driven.
- Passionate about food and continuous learning.
- Clean, professional, and punctual.
- Creative and proactive in problem-solving.
