Walk-in || Chef De Partie

Role & responsibilities

Preferred candidate profile

Job Summary

The Chef de Partie (CDP) / Demi Chef de Partie (DCDP) is responsible for preparing, cooking, and presenting high-quality la carte dishes while maintaining food safety, hygiene, and consistency. The role involves managing an assigned kitchen section, supporting junior staff, and ensuring smooth kitchen operations during service. A CDP typically leads a section, while a DCDP supports the CDP and develops toward independently managing a station.

Key Responsibilities

• Prepare and cook la carte menu items according to standard recipes and presentation guidelines.
• Manage or assist in managing an assigned kitchen section during service.
• Ensure food quality, taste, portion control, and consistency.
• Maintain hygiene and food safety standards at all times.
• Follow FIFO, stock rotation, and proper food storage practices.
• Monitor inventory and report stock shortages or wastage.
• Coordinate with the kitchen team for timely food preparation and service.
• Operate kitchen equipment safely and maintain cleanliness of the work area.
• Train and guide Commis Chefs and Kitchen Helpers (CDP role).
• Assist in menu development and continuous improvement initiatives.

Requirements

• Diploma/Degree in Hotel Management or Culinary Arts preferred.
• DCDP: 24 years of relevant kitchen experience.
• CDP: 4–6 years of relevant kitchen experience with section-handling capability.
• Good knowledge of la carte food preparation and kitchen operations.
• Understanding of HACCP, food safety, sanitation, and hygiene standards.
• Ability to work under pressure in a fast-paced restaurant environment.
• Good communication, teamwork, and leadership skills.

Skills

• La Carte Cooking
• Food Preparation & Plating
• Time Management
• Inventory Control
• Team Leadership (CDP)
• Food Safety & Hygiene
• Attention to Detail
• Problem Solving

Preferred Experience

Experience in a QSR, casual dining restaurant, caf, hotel, or fine dining establishment with hands-on la carte kitchen operations is preferred.