Chef De Partie (CDP)
Full Time
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Chef De Partie (CDP)
Daily Responsibilities:
- Manage daily food preparation and execute tasks as assigned by superiors to meet restaurant standards and quality.
- Follow instructions and recommendations from immediate superiors to complete daily responsibilities.
- Coordinate daily tasks with the Sous Chef.
- Estimate daily production needs and ensure the quality of raw and cooked food products meets established standards.
- Maintain the highest quality in food production, preparation, and presentation at all times.
- Possess thorough knowledge of procedures and policies regarding food preparation, receiving, storage, and sanitation.
- Be fully aware of all menu items, including recipes, production methods, and presentation standards.
- Adhere to proper food preservation standards, including maintaining appropriate temperatures for food products.
- Ensure personal responsibility for hygiene, safety, and the proper use of equipment and utensils.
- Regularly check expiry dates and proper storage of food items within the section.
- Consult daily with the Sous Chef and Executive Chef regarding daily requirements, functions, and any last-minute events.
- Set an example in personal hygiene and cleanliness both on and off duty.
- Collect daily feedback and report issues as they arise.
- Assess quality control and adhere to hotel service standards.
- Perform any other duties as required by management.
Skills:
- Ability to work effectively under pressure.
- Exceptional culinary and catering skills.
- Flexibility with working hours, adapting to business demands.
Experience
- Minimum of 3 years of experience in cooking at a well-established restaurant or full-service hotel.
- At least 1 year of experience in a supervisory role.
Benefits
A competitive salary package complemented by an outstanding and supportive work environment.
If you are interested in joining our team please send your CV at [email protected] or simply submit your CV directly to https://mayfairhotelgardens.com/career/
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