- Singapore Singapore
BestPrice Hiring! Full Time CHEF DE PARTIE in , Earn up to SGD 11,500 - Ricebowl
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Responsibilities
Chef de Partie – Roles & Responsibilities
A Chef de Partie (CDP) is a skilled chef responsible for managing a specific section or station in a restaurant or hotel kitchen, such as hot kitchen, grill, sauce, pastry, or salad.
Key Responsibilities:
Prepare and cook food according to recipes and kitchen standards.
Manage and supervise the assigned kitchen section.
Ensure proper portioning, presentation, taste, and quality of dishes.
Prepare ingredients and mise en place before service.
Check the freshness and quality of ingredients.
Maintain proper food storage and labeling.
Follow food safety, hygiene, and sanitation procedures.
Monitor cooking times and ensure orders are prepared on time.
Guide and supervise Commis Chefs and kitchen assistants.
Maintain cleanliness and organization of the workstation.
Check and control stock levels for the assigned section.
Minimize food wastage and control portion sizes.
Coordinate with other kitchen sections during service.
Report equipment problems, shortages, or food-quality issues to the Sous Chef or Executive Chef.
Assist with menu preparation and new dish development when required.
Follow workplace safety procedures and maintain kitchen equipment properly.
A Chef de Partie (CDP) is a skilled chef responsible for managing a specific section or station in a restaurant or hotel kitchen, such as hot kitchen, grill, sauce, pastry, or salad.
Key Responsibilities:
Prepare and cook food according to recipes and kitchen standards.
Manage and supervise the assigned kitchen section.
Ensure proper portioning, presentation, taste, and quality of dishes.
Prepare ingredients and mise en place before service.
Check the freshness and quality of ingredients.
Maintain proper food storage and labeling.
Follow food safety, hygiene, and sanitation procedures.
Monitor cooking times and ensure orders are prepared on time.
Guide and supervise Commis Chefs and kitchen assistants.
Maintain cleanliness and organization of the workstation.
Check and control stock levels for the assigned section.
Minimize food wastage and control portion sizes.
Coordinate with other kitchen sections during service.
Report equipment problems, shortages, or food-quality issues to the Sous Chef or Executive Chef.
Assist with menu preparation and new dish development when required.
Follow workplace safety procedures and maintain kitchen equipment properly.
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