Chef de Partie

• Chef de Partie (CDP) position- assisting head & sous chef to run the kitchen smoothly

• Familiar with Western cuisine techniques and basic pastry skills

• Able to learn and execute recipes according to SOP and standards efficiently and maintains presentation and quality of restaurant standards

• Keeps cooking stations stocked, especially before and during prime operation hours

• Actively contributes to all food preparation required for restaurant operations and external catering

• Verifies that food storage units all meet standards and are consistently well-managed

• Coordinates with restaurant management team on supply ordering kitchen efficiency and food preps