As a Chef de Partie (CDP) – Continental & Chinese, you will be responsible for leading a section of the kitchen and preparing high-quality dishes from both Continental and Chinese menus. You will manage a team of commis and ensure food is prepared according to recipes, presentation standards, and hygiene protocols. This role requires expertise in both cuisines and the ability to deliver consistent quality in a fast-paced environment.
Supervise and lead the preparation and cooking of dishes in both Chinese and Continental sections.
Ensure timely, efficient, and high-quality food preparation during service hours.
Manage the mise-en-place for your section, ensuring readiness before each shift.
Maintain consistency in taste, texture, and presentation across both cuisines.
Train and guide Commis and Demi-Chefs in both Chinese and Continental techniques.
Monitor and control food wastage and portion sizes.
Ensure proper handling, storage, and labeling of all ingredients.
Collaborate with Sous Chef to develop new menu items and seasonal dishes.
Maintain a clean and hygienic workstation in accordance with food safety standards (HACCP).
Participate in stock control, inventory management, and requisition processes.
Minimum 3–5 years of experience in a similar role, with hands-on experience in both Chinese and Continental kitchens.
Strong knowledge of Chinese cooking techniques (e.g., stir-fry, wok cooking, dim sum) and Continental methods (e.g., grilling, roasting, pasta, sauces).
Culinary diploma or relevant certifications.
Excellent time management and multitasking skills.
Leadership ability and team management experience.
Attention to detail and commitment to quality.
Flexibility to work in shifts, including weekends and public holidays.