Chinese & Continental Chef De Partie (CDP)

Key Duties and Responsibilities

1. Food Preparation and Cooking

• Prepare and cook food items according to the head chef’s recipes and the restaurant's quality standards.
• Set up, stock, and organize their specific station (e.g., grill, sauté, or pastry) before and during service.
• Ensure all dishes are plated creatively and served in a timely manner. Betterteam +3

2. Kitchen Management and Leadership

• Supervise, train, and guide junior kitchen staff, such as commis chefs and kitchen porters.
• Assume full responsibility for the day-to-day operations of their specific section.
• Assist the Head Chef and Sous Chef with menu planning, developing new dishes, and refining existing recipes. Indeed +2

3. Inventory and Stock Control 

• Monitor ingredient and supply levels within their designated station.
• Place prompt supply orders and conduct routine stocktaking to minimize waste and prevent shortages.
• Ensure the proper rotation, labeling, and storage of all raw and prepared food items. Indeed +2

4. Hygiene, Safety, and Compliance

• Uphold strict food hygiene and safety guidelines (e.g., HACCP standards).
• Maintain a clean, sanitary, and organized work environment throughout the shift.
• Ensure all kitchen equipment is functioning properly and report any necessary maintenance