Key Responsibilities:

• Prepare, cook, and present high-quality dishes within your designated section.
• Ensure all food preparation meets quality and hygiene standards.
• Monitor and manage inventory for your section, minimizing wastage.
• Train and supervise Commis Chefs and kitchen assistants.
• Collaborate with other CDPs and chefs to coordinate timely service during busy periods.
• Maintain a clean and organized workstation at all times.
• Assist in the development of new menu items and daily specials.
• Ensure compliance with health and safety regulations.

Qualifications and Requirements:

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum of 3 years’ experience working as a Chef De Partie or in a similar role in a busy hotel or restaurant.
• Excellent knowledge of food hygiene and safety standards.
• Strong culinary skills with experience in a variety of cooking techniques and cuisines.
• Good communication and leadership skills.
• Ability to work under pressure in a fast-paced environment.
• Flexible with shifts, including weekends and holidays.