CHEF DE PARTIE
Key Responsabilities:
- Food Preparation & Cooking: Prepares ingredients, cooks dishes according to recipes, ensures consistency, and manages portion control.
- Section Management: Oversees their designated station
- Quality Control: Ensures all food meets presentation and quality standards.
- Hygiene & Safety: Maintains strict cleanliness and adheres to food safety regulations.
- Inventory: Manages stock, monitors expiration dates, and assists with orders.
- Coordination: Works with other staffs to ensure smooth service.
- Menu Input: Assists Chef with menu development and recipe creation.
Essential Skills & Qualifications:
- Proven experience as a CDP or similar role in a commercial kitchen.
- Excellent knowledge of cooking techniques, ingredients, and equipment.
- Ability to work well under pressure and manage time effectively.
- Strong understanding of food safety and sanitation.
- Good communication and teamwork skills.
Reporting Structure:
