Chef De Partie  

The Chef De Partie assists the Head Chef in leading and supervising all kitchen staff including the Potwash. The CDP acts as an OIC in the absence of the Head Chef. He is also expected for the daily operations and assigned to monitor overall stocks availability in the Kitchen.

• Reporting for work at scheduled time wearing complete uniform and with proper grooming.
• Completes All Stations Training and passed all required examinations.
• Implements, control and analyzes the following to ensure optimum performance in all areas in the kitchen; 1) Quality level of production and preservation 2) Food Cost and profitability 3) Sanitation and Hygiene 4) Guest Satisfaction
• Manages the workflow in the kitchen.
• Ensures pacing of firing dishes and food are served in sequence.
• Acts as an expediter.
• Suggests ideas to the Executive / Head Chef on how to minimize waste
• Assists the Head Chef with rosters and leave applications for all personnel and coordinate daily operational staffing requirements ensuring Single Origin policies and procedures and statutory requirements are adhered to.
• Checks and updates all par levels in the inventory system.
• Trains all relevant team members on the inventory system
• Ensures an open line communication always through briefing and meetings ensuring that the transfer of product knowledge between Front and Back of the house team members
• Places and checks food requisitions in accordance to the menu
• Develop and maintain high standards of hygiene within kitchen
• Develops department members’ knowledge and skills through education, training, coaching, and corrective counseling
• Trains the new staff as necessary
• Checks the completion of inventory and documentation needed for transmittal.

• Experence in a Chef De Partie role
• Excellent use of various cooking methods, equipments. tools and processes
• Ability to Multitask
• Can work efficiently under pressure
• Strong analytical and planning skills;
• Good communication and interpersonal skills
• Excellent problem-solving skills;
• Knowledge and skills in Japanese cuisine