Chef De Partie

Job Description

Job Title: CDP / Sous Chef

Reports To: Corporate Chef

Role Overview:

The Chef is responsible for the smooth day-to-day operations of the kitchen, with a strong focus on planning production and developing seasonal offerings. The role requires expertise in high-volume donut production while ensuring consistency, quality, hygiene and compliance with food safety standards.

Key Responsibilities & Accountabilities:

• Manage and oversee daily kitchen operations efficiently.
• Prepare high-quality donuts as per standard recipes and presentation guidelines to ensure product consistency.
• Plan production schedules and maintain par stock levels with proper product rotation (FIFO).
• Ensure correct handling, storage, and temperature control of all food products.
• Supervise and coordinate the team during preparation and production activities.
• Monitor the quality of raw materials and finished products to ensure adherence to company standards.
• Track inventory levels for key ingredients (flour, sugar, etc.) and place timely orders within the approved budget.
• Inspect the condition and quality of kitchen equipment and tools used in production.
• Report equipment malfunctions, maintenance issues, safety hazards, or unsafe practices promptly.
• Maintain high standards of cleanliness, hygiene, and organization across all work areas.
• Ensure strict compliance with food hygiene, health, safety, and statutory regulations.
• Operate and maintain all departmental equipment responsibly and report any issues.
• Attend all scheduled meetings and actively contribute ideas for operational improvement.
• Promote teamwork by encouraging trust, respect, and cooperation among team members.
• Ensure culinary standards and responsibilities are consistently met by the team.
• Maintain a lean, orderly workstation in line with health and safety norms.

Prerequisites / Skills:

• Strong knowledge of pastry, bakery items, desserts, and cake decoration techniques.
• Professional attitude with good communication and interpersonal skills.
• Ability to work collaboratively with diverse teams.
• Willingness to work flexible shifts, including weekends, mornings, afternoons, and evenings.
• Positive attitude with a proactive and solution-oriented approach.

Education:

• High school diploma with a minimum of 3 years of relevant culinary experience
• OR
• 2-year degree from an accredited university/institute in Culinary Arts, Hotel & Restaurant Management, or a related field.

Experience:

• Minimum 5 years of experience in pastry cooking or as a Pastry Chef, preferably in a high-volume food production environment.