Chef De Partie (CDP)

The Chef de Partie (CDP) is responsible for overseeing a specific section of the kitchen, ensuring that dishes are prepared to the highest standards. The role involves food preparation, maintaining health and hygiene standards, and training junior kitchen staff. The CDP will support the Head Chef and Sous Chef in managing the kitchen team and ensuring smooth kitchen operations, especially during busy periods. Experience in Sri Lankan cuisine is a plus, contributing to the authenticity and diversity of the menu offerings.

Job Requirements

• Minimum Qualification: Certificate in Culinary Arts, Apprenticeship, Mid-Level Management, Food Safety Handling (HACCP), or Basic Food Hygiene certification.
• Minimum Experience: At least 4 years of kitchen experience, including management roles involving kitchen safety, sanitation, and food handling. Experience with Sri Lankan cuisine is highly desirable.

Key Responsibilities

• Food Preparation & Presentation: Oversee the preparation, cooking, and presentation of dishes in your section, ensuring that they meet the standards of the outlet.
• Health & Hygiene: Enforce strict health and hygiene standards in the kitchen. Ensure that all staff comply with food safety regulations, including HACCP and Basic Food Hygiene.
• Training & Supervision: Responsible for day-to-day section training of Commis and Demi Chef de Partie. Ensure that junior staff are well-trained in food preparation and maintain the required standards.
• Mise-en-Place Checks: Ensure all mise-en-place prepared by Commis and Demi Chef de Partie complies with kitchen standards, especially in your section.
• Team Support & Leadership: Support staff to maintain teamwork and ensure smooth kitchen operations during service. Delegate tasks effectively to team members in a busy cooking environment.
• Problem Solving: Manage any issues that arise in the kitchen, including health hazards or equipment breakage, and report them to the Senior Chef de Partie or Head Chef.
• Timely Food Delivery: Responsible for ensuring timely food delivery, especially during peak demand periods, without compromising on quality.
• Inventory Management: Assist with managing stock levels in your section, ensuring ingredients are fresh and properly stored.
• Kitchen Equipment Maintenance: Oversee the maintenance of equipment in your section, reporting any breakdowns to senior chefs.
• Communication: Coordinate with other kitchen sections to ensure smooth workflow during service.

Required Skills/Abilities

• Strong cooking and section management skills.
• Excellent understanding of food safety and hygiene practices (HACCP, Basic Food Hygiene).
• Ability to lead and train junior staff, providing constructive feedback and guidance.
• Strong organizational skills, especially under pressure in a busy kitchen.
• Excellent teamwork and communication skills, maintaining smooth operations between sections.

Qualifications

• 3+ years of experience in a kitchen environment, with at least 1 year of management experience.
• Culinary certification or relevant cooking qualifications are an advantage.
• Strong knowledge of kitchen safety, sanitation, and food handling regulations.
• Ability to work flexible hours, including evenings and weekends.