Job Description

for F&B Production CDP

A Chef de Partie (CDP) in the hotel industry is responsible for overseeing daily food preparation and production in a specific section of the kitchen. Here are the key responsibilities and requirements:

Key Responsibilities:

- Food Preparation and Production: Prepare and cook food to high-quality standards, ensuring dishes are cooked to order and served on time.

- Kitchen Management: Manage a specific section of the kitchen, maintaining equipment and ensuring a clean and organized environment.

- Inventory Management: Order and manage inventory, including ingredients and supplies.

- Team Collaboration: Work effectively with other kitchen staff, including junior chefs and sous chefs.

- Quality Control: Ensure high standards of food quality, presentation, and guest satisfaction.

- Menu Knowledge: Stay up to date with menu items, recipes, and presentation standards.

- Hygiene and Safety: Maintain high levels of hygiene and safety in the kitchen, adhering to hotel standards and regulations.

Requirements:

- Culinary Education: Diploma or degree in Hotel Management or Culinary Arts.

- Experience: Minimum 3-5 years of experience in a similar role or as a sous chef/line cook in a hotel or restaurant.

- Skills: Excellent cooking skills, attention to detail, and ability to work under pressure.

- Communication: Strong communication and teamwork skills.

Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?24,000.00 per month

Benefits:

Food provided Paid sick time Provident Fund
Work Location: In person