CDPs are responsible for preparing specific food items and components of meals, adhering to recipes and standards.
Managing a kitchen section:
They oversee a designated area like a pastry section, saute station, or grill station, ensuring efficient workflow and food quality.
Supervising junior staff:
CDPs guide and train commis chefs and other junior staff, ensuring they follow procedures and maintain high standards.
Ensuring food safety and hygiene:
They maintain a clean and organized workspace, adhere to food safety guidelines, and monitor food storage.
Managing mise en place:
They prepare ingredients and organize the setup for daily menus and service periods.
Kitchen Operations and Management:
Menu planning and execution:
CDPs contribute to menu development, considering seasonal ingredients and presentation.
Stock management and ordering:
They monitor food and ingredient levels, place orders, and manage inventory to minimize waste.
Collaboration and communication:
They work with other kitchen staff, including the head chef and sous chef, to ensure smooth service and efficient operations.
Ensuring quality and consistency:
They monitor the quality and presentation of dishes, ensuring they meet the restaurant's standards.
Contributing to kitchen efficiency:
They suggest improvements to cooking processes, optimize workflow, and maintain a safe and efficient work environment.
Additional responsibilities may include:
Training and mentoring:
CDPs may be involved in training new kitchen staff and sharing their expertise.
Assisting in other areas:
They may be required to help in other sections of the kitchen when needed.
Adhering to health and safety regulations:
They ensure all work is carried out safely and in compliance with relevant regulations.
Maintaining kitchen equipment:
They are responsible for the proper use and maintenance of kitchen equipment.
Job Types: Full-time, Permanent
Pay: From ?35,000.00 per month
Benefits:
Food provided
Provident Fund
Work Location: In person
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