Job Description
About the job
The CDP oversees a specific area or station in the kitchen, ensuring that food preparation and service are carried out according to the restaurant or establishment's standards. The CDP works under the guidance of the Sous Chef or Head Chef and is responsible for leading a team of cooks within their section.
Key Responsibilities:
- Prepare and cook food to the required standards, ensuring consistency and quality.
- Follow recipes and presentation standards.
- Ensure the correct use of kitchen equipment and utensils.
- Maintain a clean and organized work environment.
- Supervise and manage a particular section of the kitchen (e.g., pastry, grill, sauce, vegetables).
- Ensure that all ingredients and supplies are stocked and ready for service.
- Coordinate with other sections to ensure smooth and efficient kitchen operation.
- Train and mentor junior kitchen staff or commis chefs in their section.
- Adhere to health and safety standards in the kitchen, including food safety regulations.
- Ensure the cleanliness of the kitchen and its equipment.
- Maintain the correct storage of food items to prevent contamination.
- Collaborate with front-of-house staff to address customer preferences or complaints.
Skills and Qualifications:
- Previous experience in a kitchen, ideally in a Chef de Partie or similar role.
- Strong knowledge of cooking techniques and kitchen operations.
- Excellent time management and organizational skills.
- Ability to lead and manage a team effectively.
- Good communication skills for coordination with team members and front-of-house staff.
- High attention to detail in food preparation, presentation, and cleanliness.
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