Chef de Partie

Requirements

• Minimum 3-5 years of culinary experience with at least 2 years at a CDP or senior cook level
• Specialist expertise in at least one cuisine area: Chinese, Western/International, No Pork No Lard Meus, or Cold Kitchen
• Experience in hotels, quality restaurant kitchens, or high-volume corporate catering
• Familiar with Chinese cooking techniques (wok hei, braising, steaming) or Western fundamentals (sauces, roasting, pastry) depending on station
• Working knowledge of HACCP, food safety, and temperature management at station level
• Team-oriented with the ability to guide and develop junior kitchen staff
• WSQ FSC Level 2 Certificate required; higher certifications advantageous

Additional Information

The Chef de Partie (CDP) is responsible for leading a specific culinary station -spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar - delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station. Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar) Prepare and cook all menu items to standardised recipes, portions, and presentation standards Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback Manage station mise en place: ingredient prep, portioning, storage, and par stock levels Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements Monitor and minimise food waste; manage daily leftover and stock rotation Communicate effectively with the Unit Chef on production planning, menu changes, and special requests Maintain station cleanliness, equipment upkeep, and personal hygiene standards Support special functions, themed promotions, and event catering from the kitchen Cover adjacent stations or support prep kitchen when required

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