Job Description

A Chef de Partie (CDP) job involves running a specific kitchen section, preparing dishes according to high standards, supervising junior chefs, ensuring food quality and hygiene, and managing ingredients and waste. Key responsibilities include preparing, cooking, and presenting food at their station, assisting with menu development, and maintaining a clean and safe kitchen environment. This role requires strong culinary skills, the ability to work under pressure, and effective communication and leadership abilities.
Key Responsibilities

Station Management: Oversee and manage a specific kitchen section, such as pastries, vegetables, or sauces. Food Preparation: Prepare ingredients and cook dishes to the required standards for that section. Quality Control: Ensure that all food prepared is of high quality, consistent, and meets the restaurant's standards. Supervision: Mentor, train, and supervise junior chefs and kitchen staff working in their section. Hygiene & Safety: Maintain strict health, food safety, and hygiene standards in the kitchen and for their station. Waste & Cost Management: Monitor portion control, minimize waste, and manage inventory effectively. Collaboration: Work with and support the Head Chef and Sous Chef in menu planning and dish development.
Skills and Qualifications

Culinary Expertise: Excellent cooking skills and knowledge of various cooking techniques. Organizational Skills: Strong ability to organize a station, manage tasks, and delegate. Leadership: Ability to lead and motivate a team of junior chefs. Pressure Tolerance: Ability to perform effectively in a fast-paced and high-pressure kitchen environment. Communication: Strong communication skills to coordinate with colleagues and superiors. Experience: Typically requires several years of culinary experience, often in a similar kitchen environment.
Job Type: Full-time

Pay: ?10,864.57 - ?30,760.07 per month

Benefits:

Health insurance
Work Location: In person

Application Deadline: 27/08/2025