Job Description – Chef de Partie (CDP) – European Cuisine
Position: Chef de Partie (CDP) – European Cuisine
Department: Kitchen Operations
Reporting To: Sous Chef / Executive Chef
Job Summary
The Chef de Partie (CDP) – European Cuisine is responsible for managing the European section of the kitchen, ensuring the preparation and presentation of high-quality dishes in accordance with established recipes and standards. The role requires strong culinary expertise in European cuisine, leadership skills, and the ability to maintain consistency, food safety, and operational efficiency.
Key Responsibilities
· Manage and oversee the daily operations of the European cuisine section.
· Prepare, cook, and present authentic European dishes to the highest quality standards.
· Ensure consistency in taste, presentation, portioning, and quality of all menu items.
· Plan and organize mise en place for smooth kitchen operations.
· Assist in menu development, recipe standardization, and seasonal menu updates.
· Monitor inventory levels and coordinate with stores and procurement teams for stock requirements.
· Ensure proper storage, handling, and rotation of ingredients in compliance with food safety standards.
· Supervise and guide DCDPs, Commis Chefs, and Trainees within the assigned section.
· Minimize food wastage and maintain effective cost-control practices.
· Maintain cleanliness, hygiene, and sanitation standards in accordance with company policies.
· Ensure timely preparation and dispatch of orders during service hours.
· Assist the Sous Chef and Executive Chef in achieving kitchen operational goals.
Qualifications & Experience
· Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
· Minimum 3–5 years of experience in professional kitchens, with at least 2 years handling European cuisine.
· Strong knowledge of European cooking techniques, sauces, meats, seafood, pasta, bakery basics, and plating styles.
· Experience in restaurants, cafés, luxury hotels, or fine-dining establishments preferred.
Skills & Competencies
· Expertise in European Cuisine.
· Leadership and Team Management.
· Food Quality and Presentation Standards.
· Inventory and Cost Control.
· Food Safety & Hygiene Compliance.
· Time Management and Multitasking.
· Attention to Detail.
· Problem-Solving and Decision-Making.
Key Performance Indicators (KPIs)
· Food quality, consistency, and presentation.
· Kitchen section productivity and efficiency.
· Food cost and wastage control.
· Compliance with hygiene and safety standards.
· Team performance and development.
· Guest satisfaction and feedback.
Working Conditions
· Flexible to work shifts, weekends, and public holidays.
· Ability to work in a fast-paced and high-pressure kitchen environment.
· Capable of standing for extended periods during operational hours.
Work Location: In person
