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Chef de Partie (CDP) - Beach by Gravybaby

Salary undisclosed
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Chef de Partie (CDP) - Beach by Gravybaby

Location: Beach by Gravybaby (new location & brand)
Working Hours: 6 days/week, up to 54 hours/week
Salary: Based on experience

Position Overview:

We are seeking a Chef de Partie (CDP) to join our dynamic kitchen team at Beach by Gravybaby. As a CDP, you will be responsible for managing a specific kitchen section (grill, pasta, sushi, fryer, cold prep, or pizza) while ensuring food quality, consistency, and efficient service flow. This role requires strong technical skills, multitasking abilities, and leadership potential to guide junior cooks and support the Sous Chef during peak hours. Team is currently training in KL and will move to Penang in a month.

Key Responsibilities

1. Section Management & Food Preparation

  • Take ownership of an assigned station (grill, pasta, sushi, fryer, pizza, or cold prep).
  • Prepare ingredients, set up mise en place, and execute menu items according to standardized recipes.
  • Cook and plate dishes with precision, consistency, and attention to detail.
  • Maintain portion control and minimize food waste.

2. Service Execution & Coordination

  • Work efficiently during high-volume service, ensuring timely and accurate plating.
  • Communicate with other stations and the Sous Chef to manage orders and maintain service flow.
  • Assist in expediting dishes and ensuring plating standards are met before sending orders out.

3. Leadership & Team Collaboration

  • Supervise junior cooks and line cooks in the section, providing guidance and support.
  • Train new staff on recipes, cooking techniques, and kitchen SOPs.
  • Foster a strong team dynamic and professional work ethic in the kitchen.

4. Inventory & Station Maintenance

  • Monitor stock levels for station ingredients and communicate restocking needs.
  • Ensure proper storage and labeling of prepped ingredients using FIFO (First In, First Out).
  • Maintain station cleanliness and hygiene throughout the shift.

5. Compliance & Food Safety

  • Follow food safety guidelines for ingredient storage, cooking temperatures, and hygiene.
  • Conduct daily station sanitization and equipment maintenance checks.
  • Ensure compliance with kitchen hygiene and health regulations.

Requirements

Minimum 2-4 years experience in a professional kitchen.
Expertise in one or more sections: grill, fryer, sushi, pasta, pizza, or cold prep.
Strong ability to multitask and work under pressure in a fast-paced kitchen.
Knowledge of food safety protocols and HACCP regulations.
Ability to lead junior cooks and collaborate with the BOH team.
Passion for cooking and high attention to detail in presentation and execution.

Job Type: Full-time

Work Location: In person