Chef de Partie

Job Description

Reporting to: Executive Chef and Sous Chef

Department: Food and Beverage

Qualifications

Education & Certification:
• Diploma or Certificate in Culinary Arts from a recognized institution.
• Food Safety & Hygiene Certification e.g., HACCP.
• First Aid certification (optional but desirable).
• Additional specialization (e.g., pastry, butchery, or international cuisines) is a plus.

Experience

• Minimum 3–5 years experience in a professional kitchen, with at least 2 years as a Demi CDP or CDP.
• Proven experience in a la carte service and banquet/event catering for large groups (100–300 pax).
• Familiarity with high-pressure environments and ability to maintain standards during peak hours.
• Experience working in a restaurant with at least 80–100 seating capacity.
• Hands-on involvement in preparing for and executing large-scale events, weddings, conferences, or buffets for 200–300+ guests.
• Understanding of batch cooking, food holding, and regeneration methods for events.

Requirements

• Strong skills in one or more kitchen sections: saucier, entremetier, gardemanger, or pastry.
• Ability to produce consistent, high-quality food in both plated and buffet formats.
• Knowledge of modern cooking techniques, plating styles, and dietary adaptations (e.g., vegan, gluten-free).
• Competent in mise en place management for both daily service and bulk prep.
• Ability to coordinate with Sous Chef and Executive Chef to ensure smooth service and event execution.
• Ensures stock rotation, minimal wastage, and efficient use of ingredients.
• Understands banquet/event menus and production timelines.
• Can assist in logistical planning for off-site or large-volume setups.
• Helps set up and run live cooking stations or action counters when required.
• Works well in a team-based brigade, mentoring commis chefs and trainees.
• Communicates clearly with front-of-house for special requests or allergen-related issues.
• Supports cross-training and flexible role-switching during high-demand times.

Personal Traits

• Detail-oriented, clean, and precise in execution.
• Calm under pressure and solution-oriented.
• Willing to work long shifts, weekends, and holidays, depending on business needs.
• A passion for food, presentation, and continuous improvement.