Job Title: Continental Chef de Partie (CDP)

Responsibilities:

• Prepare and cook high-quality continental cuisine dishes according to the established recipes and standards.
• Assist the Head Chef in menu planning and development, ensuring diversity and creativity in continental cuisine offerings.
• Supervise and train junior kitchen staff, ensuring they adhere to food safety and hygiene standards.
• Maintain inventory levels and order supplies as needed to ensure smooth kitchen operations.
• Ensure that all dishes leaving the kitchen are of the highest quality, properly plated, and presented.
• Monitor food costs and wastage, implementing strategies to minimize expenses while maintaining quality.
• Collaborate with other kitchen staff to ensure seamless coordination during busy service periods.
• Adhere to all health and safety regulations, maintaining a clean and organized kitchen environment at all times.

Qualifications:

• Proven experience as a Chef de Partie or similar role, specializing in continental cuisine.
• Extensive knowledge of continental cooking techniques, ingredients, and flavors.
• Culinary degree or relevant certification from a recognized institution is preferred.
• Strong leadership and communication skills, with the ability to effectively supervise and train kitchen staff.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Attention to detail and a passion for delivering exceptional culinary experiences.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of food safety and sanitation regulations.