Chef de Partie (CDP)

Job Description

The Chef de Partie (CDP) is responsible for running a specific section of the kitchen (such as grill, sauté, pantry, or pastry) during daily operations. This role involves managing prep work, executing orders flawlessly during high-volume rushes, maintaining station cleanliness, and supervising line cooks assigned to the section. The CDP ensuring that every dish leaving the station matches KUL Restaurant's exact standards for taste, presentation, and timing.

Key Responsibilities

• 1. Station Management & Cooking
• Line Execution: Run the assigned kitchen station efficiently, preparing and plating dishes to order according to standard recipes during busy services.Mise en Place: Oversee and complete the daily preparation work (chopping, marinating, par-cooking) required for the station before service begins.Pacing & Timing: Coordinate with the expeditor and other kitchen stations to ensure all plates for a table finish cooking at the exact same time.
• 2. Quality Control & Inventory
• Ingredient Inspection: Checkk the freshness, taste, and temperature of all ingredients at the station, discarding sub-par items immediately.Stock & FIFO: Monitor inventory levels for the section, place internal prep orders, and practice strict First-In, First-Out (FIFO) rotation to prevent spoilage.Waste Reduction: Manage portion controls carefully to minimize daily food waste and keep station food costs low.
• 3. Team Support & TrainingSupervision:
• Guide and coach Commis Chefs (junior cooks) or Demi-CDPs assigned to the station, ensuring they follow proper culinary techniques.Cross-Training: Maintain flexibility to step into other kitchen stations when the team is short-staffed or experiencing bottlenecks.
• 4. Sanitation & SafetyDeep Clean:
• Keep the workstation, tools, and refrigeration units clean, organized, and sanitized throughout the shift.Compliance: Follow all local health department rules, safety guidelines, and cross-contamination prevention procedures strictly.

Requirements

• Education: High school diploma required; a diploma or certificate in Culinary Arts is highly preferred.
• Certifications: Valid local food handler certification (such as ServSafe).
• Physical Demands: Ability to stand, walk, and work near open flames or hot surfaces for 8-to-10 hour shifts. Physical capability to lift and move stock pots or crates weighing up to 15–20 kg.
• Schedule: Full flexibility to work split shifts, closing hours, weekends, and busy holiday seasons.

Required Skills