CDP

A Chef de Partie, often referred to as a "Station Chef" or "Line Cook," plays a crucial role in a professional kitchen. They work under the supervision of the Executive Chef or Sous Chef and are responsible for managing a specific section or station within the kitchen.

Job Specification

Education: Culinary diploma from a recognized institution.

Experience: 5+ years in a luxury hotel or fine dining restaurant as CDP or Demi CDP.

Fluent in English

Primary Responsibility

1. Manage a designated section of the kitchen (e.g., grill, pastry, etc.).

2. Ensure all dishes are prepared to the highest luxury standards.

3. Train and supervise junior staff in your section.

4. Ensure mise-en-place is ready before service starts.

5. Monitor food safety and hygiene compliance in your section.

6. Collaborate with the Sous Chef to maintain smooth kitchen operations.

7. Ensure timely and efficient preparation of all dishes.

8. Conduct inventory checks for your sections ingredients and supplies.

9. Report any issues with kitchen equipment to the Sous Chef.

10. Ensure all dishes are presented beautifully and consistently.

11. Implement portion control and reduce food wastage.

12. Maintain detailed knowledge of the menu, including seasonal specials.

13. Handle any food allergies or dietary restrictions carefully.

14. Assist in menu development by suggesting new dishes or improvements.

15. Supervise the cleaning and organization of your section.

16. Work closely with the FOH team to accommodate guest requests.

17. Manage staff rotation and ensure optimal coverage during service.

18. Lead kitchen audits for food quality and safety.

19. Participate in staff training sessions to improve culinary skills.

20. Provide feedback to management on ways to improve kitchen efficiency.

Job Types: Full-time, Permanent

Information :

• Company : Razzmatazz Hospitality Group
• Position : CDP
• Location : Kuwait City
• Country : KW