- Food preparation and cooking:Assist with preparing, cooking, and presenting dishes to meet company standards for taste, presentation, and portion control.
- Station management:Help set up, maintain, and keep the assigned kitchen station clean, organized, and stocked with all necessary ingredients and equipment.
- Hygiene and safety:Adhere to strict food hygiene, health, and safety standards, and ensure the workstation is clean and safe. This includes proper food storage and temperature monitoring.
- Kitchen support:Work closely with other chefs to ensure a smooth workflow and assist with inventory management and reducing waste.
- Quality control:Monitor and maintain high standards for food quality, consistency, and presentation.
- Leadership and training:Support the Chef de Partie and Head Chef, commis chefs as needed.
Required skills and qualifications
- Knowledge of food safety and hygiene standards.
- Basic cooking and food preparation skills.
- Ability to work effectively under pressure during busy service times.
- Strong communication and teamwork skills.
- Flexibility to work varied shifts, including evenings, weekends, and holidays.
- Min basic knowledge and experience.
Key responsibilities of a role as Junior CDP
- Preparation: Assist in preparing daily operations and mise en place for their designated kitchen station.
- Execution: Help execute new menus and ensure all dishes meet high-quality standards.
- Hygiene and safety: Follow strict food hygiene standards and operating procedures.
- Quality control: Ensure the quality and presentation of food within their section.
- Support: Work as part of a team, supporting senior chefs and ensuring the smooth running of the kitchen.
