Chef De Partie

Paul is looking for an experienced Chef de Partie (CDP) Hot Kitchen with strong hands-on expertise in Continental cuisine. The candidate will be responsible for managing the assigned kitchen section and ensuring consistent food quality, presentation, hygiene, and timely service.

Key Responsibilities

• Manage daily operations of the Hot Kitchen section.
• Prepare and cook Continental dishes as per standardized recipes and quality standards.
• Ensure proper mise en place, portion control, food quality, and presentation.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety.
• Coordinate with the Sous Chef, Chef de Cuisine, and other kitchen sections during service.
• Guide and supervise Commis and junior kitchen staff.
• Ensure proper stock rotation, FIFO, and minimum food wastage.
• Assist with new dishes, menu trials, and maintaining food-cost standards.
• Ensure proper use and upkeep of kitchen equipment.

Candidate Requirements

• 3 year of professional kitchen experience, preferably as CDP/DCDP.
• Strong hands-on experience in Continental cuisine and Hot Kitchen operations.
• Good knowledge of sauces, stocks, soups, pasta, grills, vegetables, and other Continental preparations.
• Experience in a premium restaurant, caf, hotel, or high-volume food-service environment.
• Good understanding of food safety and hygiene standards.
• Ability to work efficiently under pressure and coordinate with the kitchen team.