Chef De Partie (CDP)

Requirements:

• Minimum 2–3 years of experience as Chef de Partie or similar role.

• Experience in hotel, resort, villa, or fine-dining environment.

• Strong knowledge of food preparation, cooking techniques, and kitchen hygiene.

• Able to maintain high standards of food quality, presentation, and consistency.

• Good leadership, teamwork, and communication skills.

• Able to work under pressure and flexible with shifts.

• Passionate about culinary excellence and guest satisfaction.

Key Responsibilities:

• Manage the assigned kitchen section.

• Prepare and present dishes according to standards and recipes.

• Ensure mise en place is ready for service.

• Supervise and support Commis Chefs.

• Maintain hygiene, food safety, and cleanliness standards.

• Control stock, portioning, and food waste.

• Ensure smooth coordination with other kitchen sections.