Chef de Partie (CDP)

Chef de Partie (CDP)

Tanggung Jawab Utama

• Prepare, cook, and present high-quality dishes in accordance with recipes, portion standards, and presentation guidelines.
• Manage and oversee the daily operations of the assigned kitchen section to ensure efficient and smooth service.
• Supervise, train, and support Commis Chefs and kitchen assistants, ensuring tasks are completed to the required standards.
• Ensure all food is prepared and served in a timely manner while maintaining consistency in quality and presentation.
• Monitor food quality, taste, portion control, and presentation before dishes are served.
• Maintain cleanliness, organization, and hygiene of the work area in compliance with food safety and sanitation standards.
• Ensure proper receiving, storage, labeling, and stock rotation (FIFO) of all food items and ingredients.
• Monitor inventory levels and communicate stock shortages or purchasing requirements to the Head Chef.
• Minimize food waste and contribute to effective food cost control through proper handling and portioning.
• Ensure all kitchen equipment is used safely and report any maintenance or repair requirements promptly.
• Assist the Head Chef and F&B Director in developing new menu items, improving recipes, and enhancing kitchen operations.
• Comply with all company policies, health and safety regulations, and standard operating procedures.
• Perform any other duties assigned by the Head Chef or F&B Director.

Persyaratan Utama

• Minimum 3 years of experience as a Chef de Partie or in a similar role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Proven leadership skills with the ability to supervise and motivate a kitchen team.
• Ability to work efficiently in a fast-paced and high-pressure environment.
• Strong organizational, time management, and problem-solving skills.
• Excellent teamwork and communication skills.
• Positive attitude, responsible, proactive, and detail-oriented.
• Flexible to work shifts, weekends, and public holidays.
• Passionate about food quality, consistency, and continuous improvement.