Chef De Partie (CDP)

Full time @Restaurant LUX KUWAIT in Restaurant
  • Post Date : November 24, 2024
  • Salary: $700.00 / Monthly
  • View(s) 99
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Job Detail

  • Job ID 130265
  • Job Company Transport, Accommodation is provided. Meals, flight ticket every two year
  • CAREER LEVEL Head
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Job Description

Chef de Partie (CDP)

The Chef de Partie (CDP) plays a pivotal role in managing a specific section of the kitchen, ensuring that food preparation and presentation meet the highest culinary standards. The CDP is responsible for preparing and cooking dishes, managing kitchen staff, and ensuring smooth, efficient kitchen operations while maintaining strict food safety and hygiene practices.

Key Responsibilities

Food Preparation and Cooking

  • Prepare and cook dishes within your designated section (sauces, vegetables, grills, etc.) according to established recipes, ensuring consistency and quality in every dish.
  • Ensure all food preparation meets the restaurant’s quality, presentation, and hygiene standards, adhering to the brand’s culinary expectations.
  • Taste and inspect food before serving to ensure dishes are up to standard and meet customer satisfaction.

Team Supervision and Training

  • Supervise and train junior kitchen staff, including commis chefs, to improve their skills and efficiency.
  • Delegate tasks and ensure junior staff follows correct cooking techniques and presentation standards.
  • Provide guidance and support to junior staff during busy periods, ensuring smooth operations across the kitchen.

Kitchen Operations and Inventory Management

  • Manage inventory and stock levels in your section, monitoring ingredient availability and reducing waste by practicing proper stock rotation.
  • Assist with menu planning and development by suggesting new recipes or improvements based on seasonal ingredients and customer preferences.
  • Maintain cleanliness and organization in your workstation, following food safety regulations, and ensuring kitchen equipment is in working order.
  • Report any equipment malfunctions to the sous or head chef and ensure that all equipment in your section is properly maintained.

Collaboration and Efficiency

  • Collaborate with other kitchen sections to ensure timely and efficient food service during peak hours.
  • Coordinate with the sous chef or head chef to meet kitchen goals, including food quality, speed of service, and customer satisfaction.
  • Assist with the overall kitchen operations when needed, taking on additional tasks to support the team.

Qualifications

  • Proven experience as a Chef de Partie or in a similar role in a professional kitchen.
  • A culinary degree or equivalent formal training is preferred.
  • In-depth knowledge of cooking techniques, kitchen equipment, and food presentation standards.
  • Strong leadership, organizational, and time management skills, with the ability to prioritize tasks in a fast-paced environment.
  • Ability to maintain composure and efficiency under pressure during busy service periods.
  • Knowledge of food safety standards, hygiene regulations, and health codes to ensure a safe kitchen environment.

Work Conditions

  • Flexible hours, including evenings, weekends, and holidays, to accommodate the restaurant’s operational hours.
  • Physically demanding, requiring standing, lifting, and moving equipment or ingredients for extended periods.
  • High-pressure environment, requiring the ability to work efficiently while maintaining quality and consistency in food preparation.

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Chef De Partie

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