Chef de Partie (CDP) — Role Overview

Position: Chef de Partie (CDP)
Reports to: Sous Chef / Head Chef

Key Responsibilities

Prepare, cook, and present dishes within your assigned section (e.g., grill, pastry, fry, larder, etc.).

Ensure consistent quality and portion control.

Maintain hygiene and safety standards in line with food safety regulations.

Manage mise en place and daily prep for your section.

Train and support commis chefs and junior kitchen staff.

Communicate effectively with the rest of the kitchen and front-of-house teams.

Assist with stock rotation, wastage control, and inventory management.

Contribute to menu development and specials when required.

Skills & Requirements

2–4 years of kitchen experience in a fast-paced restaurant.

Strong knowledge of cooking techniques and presentation.

Ability to handle pressure and maintain consistency during busy service.

Good teamwork and communication skills.

Formal culinary training preferred (Certificate III/IV in Commercial Cookery or equivalent).

Work Environment

Typically found in restaurants, hotels, and catering establishments, a Chef de Partie runs one section but collaborates closely with the kitchen brigade to deliver seamless service.