chef de partie (cdp)
key responsibilities
section ownership & culinary execution
manage and oversee a designated kitchen station (grill, sauce, pastry, larder, etc.) with full accountability.
prepare, cook, and present dishes consistently to the highest culinary standards and within specified timelines.
organize and maintain mise en place for efficient and timely service.
preparation & workflow support
assist with daily kitchen prep work, including cutting, chopping, marination, and other mise en place tasks.
follow instructions from the sous chef and senior chefs to ensure smooth kitchen operations.
support menu planning, recipe development, and continuous quality improvement initiatives.
hygiene, safety & standards
maintain cleanliness and organization of the assigned station, ensuring proper self-cleaning after service.
enforce and uphold hygiene, sanitation, and food safety standards in full compliance with haccp.
control portions, monitor food usage, and minimize waste to achieve food cost targets.