Job Description & Requirements
Chef de Partie (Chinese Kitchen)
The CDP is responsible for supporting the daily operations of the kitchen, ensuring the consistent preparation, cooking, and presentation of high-quality dishes. The role focuses primarily on the steam section while providing support to the wok station and other food preparation duties.
Key Responsibilities
Food Preparation & Production
- Take charge of the steam cooking section and support the third wok station during service.
- Prepare and cook food according to established recipes, portion sizes, and presentation standards.
- Wash, cut, portion, and prepare ingredients including meats, seafood, vegetables, sauces, stocks, and garnishes.
- Read menus, banquet event orders, and plating slips to ensure all dishes are prepared accurately and served on time.
- Ensure consistency in food quality, taste, and presentation.
- Assist with mise en place and other kitchen preparation as required.
- Carry out any other duties assigned.
Food Safety & Hygiene
- Ensure full compliance with food safety regulations, hygiene standards, and company policies.
- Maintain cleanliness and organization of kitchen workstations, storage areas, utensils, and equipment.
- Practice proper food handling, storage, labelling, and FIFO (First In, First Out) stock rotation procedures.
- Ensure all food is prepared and stored at the correct temperatures to maintain food safety.
Inventory & Cost Control
- Monitor ingredient usage and minimize food wastage.
- Check incoming deliveries to ensure quality, freshness, and correct quantities.
Operational Support
- Ensure all kitchen equipment is clean, well maintained, and report any faults or repair requirements promptly.
- Support banquet and restaurant operations to deliver an exceptional dining experience.
Qualifications & Requirements
- Minimum 3-5 years of culinary experience, with at least 2 years in a Chef de Partie or Senior Cook position.
- Sound knowledge of Chinese cooking techniques, including wok cooking (wok hei), braising, steaming, roasting, and stock preparation.
- Experience in high-volume Chinese restaurants, hotel kitchens, or banquet operations is preferred.
- Good understanding of food safety, hygiene principles.
- Flexible working shifts, weekends, public holidays, and extended hours when operationally required.
