CDP

Role overview

Responsibilities

• Prepare and cook food to restaurant recipes and quality standards; handle preparation, cooking, plating, and presentation.
• Plan daily food preparation based on business needs.
• Manage and supervise Commis Chefs, helpers, and other staff; allocate duties and ensure efficient work.
• Maintain consistent quality, taste, portion size, and presentation.
• Monitor stock and ingredients; assist with purchasing, receiving, checking, and storing supplies.
• Maintain inventory, minimize food waste, and ensure proper food storage and handling.
• Keep the kitchen clean and comply with food-safety and hygiene standards.
• Monitor equipment and report maintenance requirements.
• Coordinate with service staff to deliver orders on time and maintain operations during busy periods.
• Train and guide junior staff; assist with menu planning and suggest improvements.
• Control portions and food costs; ensure the kitchen is closed and cleaned at shift end.
• Handle other kitchen-related duties assigned by management.

Requirements

• 0–2 years of experience in a similar Chef de Partie or Senior Chef role.
• Strong cooking and food preparation skills; ability to manage kitchen operations independently.
• Good knowledge of kitchen hygiene and food-safety standards.
• Experience supervising and managing kitchen staff.
• Good stock and food-wastage management skills.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Flexibility to work shifts, weekends, and holidays.

Key skills

• Cooking, kitchen management, team management, food preparation, inventory management, cost and wastage control, food safety, hygiene, menu execution, and quality control.

Workplace

• Work location is in person.