Chef De Partie (Cdp)

Responsibilities Assist in overseeing daily kitchen operations, ensuring smooth workflow and high food standards. Prepare and cook dishes according to recipes, portioning, and presentation standards. Support in menu planning, cost control, and inventory management. Maintain kitchen cleanliness, hygiene, and safety in compliance with SFA standards. Train, guide, and supervise junior kitchen staff to improve efficiency and consistency. Monitor food quality, freshness, and wastage control. Collaborate with the Head Chef/Management to improve workflow and introduce new dishes when required. Requirements Proven experience as a Chef de Partie or Sous Chef in a similar concept (e.g., steak, pasta, burgers, or café-style menu). Strong culinary skills with the ability to execute and improvise dishes consistently. Knowledge of food safety and hygiene standards (Food Hygiene Certificate is a plus). Ability to create and implement improved workflow in the kitchen. Strong leadership, communication, and teamwork skills. Ability to work in a fast-paced environment with attention to detail. Willingness to work evenings, weekends, and public holidays when required. What We Offer Competitive salary based on experience. Staff meals provided. Opportunities for career growth within the company. Supportive and collaborative team environment.