Chef de Partie (CDP)

Responsibilities

• Assist in overseeing daily kitchen operations, ensuring smooth workflow and high food standards.
• Prepare and cook dishes according to recipes, portioning, and presentation standards.
• Support in menu planning, cost control, and inventory management.
• Maintain kitchen cleanliness, hygiene, and safety in compliance with SFA standards.
• Train, guide, and supervise junior kitchen staff to improve efficiency and consistency.
• Monitor food quality, freshness, and wastage control.
• Collaborate with the Head Chef/Management to improve workflow and introduce new dishes when required.

Requirements

• Proven experience as a Chef de Partie or Sous Chef in a similar concept (e.g., steak, pasta, burgers, or café-style menu).
• Strong culinary skills with the ability to execute and improvise dishes consistently.
• Knowledge of food safety and hygiene standards (Food Hygiene Certificate is a plus).
• Ability to create and implement improved workflow in the kitchen.
• Strong leadership, communication, and teamwork skills.
• Ability to work in a fast-paced environment with attention to detail.
• Willingness to work evenings, weekends, and public holidays when required.

Benefits

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