Chef De Partie (CDP)

Responsibilities

• Execute hot or cold station depending on the day's prep plan

• Step into Lead Cook role when assigned or when covering leave

• Maintain clean workstations and uphold food safety standards

• Prepare and assist with staff meals

• Support daily opening and closing tasks including cleaning, labelling, and waste checks

• Ensure to deliver high plating quality, portion control, and visual presentation

• Collaborate with FOH and communicate any service delays or issues

Requirements

• Minimum 2 years of kitchen experience in a caf, fast-casual, or production kitchen.

• Exposure to hot and cold station responsibilities

• Experience with basic prep, cooking, and cleaning procedures

• Culinary techniques- knife handling, Food Prep, proficiency in specific station duties Knowledge on Food Safety & Hygiene-

• knowledge in HACCP, Proper food storage and labelling, understanding of allergen handling and cross-contamination prevention

• Station Management- organizing mise en place, time management, inventory check, reporting shortages or ordering needs to Sous chef

• Communication & Coordination

• Team player with a collaborative mindset

• Willing to learn and take feedback

• Attention to cleanliness and task completion

• Able to communicate clearly with the Lead Cook and FOH team

• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management is advantageous

• WSQ Food Hygiene Certificate required

  Able to commit to weekend for work.