Job Description

A Chef de Partie (CDP) in a Continental kitchen is responsible for preparing and cooking Continental dishes, managing a specific section of the kitchen, and ensuring high standards of food quality, hygiene, and presentation. This role also involves assisting with menu planning, recipe development, and potentially supervising junior kitchen staff. Key Responsibilities:

Food Preparation and Production:

Preparing and cooking a variety of Continental dishes according to standardized recipes.

Station Management:

Overseeing and managing a specific section of the kitchen, such as saute, grill, or pastry.

Hygiene and Safety:

Ensuring high standards of food hygiene and following health and safety regulations.

Quality Control:

Monitoring portion control, waste, and ensuring consistent food quality and presentation.

Inventory Management:

Assisting with inventory control, ordering supplies, and ensuring efficient stock rotation.

Menu Development:

Contributing to menu planning and development, suggesting new dishes and menu ideas.

Teamwork and Supervision:

Working collaboratively with other chefs and kitchen staff, and potentially supervising junior staff.
Qualifications and Skills:

Strong understanding of Continental cooking techniques and styles. Experience in a similar role, preferably in a high-volume kitchen. Proficiency in preparing and cooking a variety of Continental dishes. Excellent organizational and time management skills. Strong communication and interpersonal skills. Ability to work efficiently under pressure and in a fast-paced environment.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?35,000.00 per month

Benefits:

Food provided
Schedule:

Rotational shift
Supplemental Pay:

Overtime pay Yearly bonus
Work Location: In person