Chef De Partie

We are looking for a skilled, passionate, and disciplined Chef de Partie to manage a designated kitchen section and ensure consistent food quality, presentation, hygiene, and smooth kitchen operations. The ideal candidate should have good culinary knowledge, strong organisational skills, and the ability to work efficiently in a fast-paced café or restaurant environment.

Key Responsibilities

1. Food Production & Quality

Prepare and present dishes according to approved recipes and presentation standards.

Maintain consistency in taste, portion size, quality, and plating.

Follow recipe cards, standard operating procedures (SOPs), and portion-control guidelines.

Ensure timely preparation and service during operating hours.

Assist in menu development, food trials, and seasonal menu changes.

2. Kitchen Section Management

Independently manage the assigned kitchen section.

Ensure mise en place is completed before service.

Monitor ingredient availability and coordinate replenishment with the kitchen team.

Maintain proper storage, labelling, and stock rotation using FIFO/FEFO principles.

Minimise food wastage and maintain efficient ingredient utilisation.

3. Hygiene & Food Safety

Maintain personal hygiene and food-handling standards.

Follow applicable food-safety requirements and kitchen SOPs.

Ensure proper temperature control, storage, and handling of raw and cooked food.

Maintain cleanliness of workstations, equipment, and utensils.

Monitor shelf life, expiry dates, and food storage conditions.

4. Inventory & Cost Control

Assist in daily stock checks and ingredient requisitions.

Follow standard portion sizes and approved recipes.

Reduce wastage, overproduction, and unnecessary consumption.

Report shortages, spoilage, and equipment issues to the senior chef.

5. Teamwork & Discipline

Coordinate with the Head Chef, Sous Chef, and other kitchen staff.

Guide Commis Chefs and kitchen assistants assigned to the section.

Follow duty schedules, attendance policies, and kitchen discipline.

Support smooth coordination between preparation and service teams.

Required Skills & Qualifications

Relevant culinary qualification or practical kitchen experience.

Previous experience as a CDP or Demi Chef de Partie in a café, restaurant, or hotel preferred.

Good knowledge of food preparation, cooking techniques, and kitchen equipment.

Understanding of food safety, hygiene, and inventory management.

Ability to follow standardised recipes and maintain consistent quality.

Good communication, teamwork, and time-management skills.

Ability to work under pressure during peak service hours.

Key Performance Indicators (KPIs)

Food quality and consistency.

Ticket times and service efficiency.

Recipe and portion-control compliance.

Food wastage and ingredient utilisation.

Hygiene and food-safety compliance.

Mise en place readiness.

Stock accuracy and adherence to kitchen SOPs.

Working Conditions

Full-time kitchen role with shifts based on restaurant operating hours.

Must maintain professional conduct, punctuality, and kitchen discipline.

Weekly off and other employment

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