Key Responsibilities

• Leading preparation of hot kitchen components including seafood, meat dishes. German dishes, sauces, vegetables, and starches
• Ensuring all dishes follow recipe specifications, portion control, and presentation standards
• Coordinating workflow between hot kitchen, cold kitchen, and plating team
• Supervising and mentoring commis chefs during preparation and service
• Ensuring mise en place is fully prepared before plating begins
• Maintaining consistent flavour, texture, and presentation across all batches
• Managing ingredient usage and minimising waste
• Supporting the plating coordinator to ensure smooth service flow

Core Cooking Techniques Required

• The candidate must demonstrate strong technical ability in the following areas:

Seafood Cookery

Skills required:

• Proper preparation of seafood
• Marination techniques
• Fast sautéing techniques
• Handling spice-based marinades

Sauce & Reduction Work

Skills required:

• Roux preparation
• Sauce thickening techniques
• Reduction and flavour concentration
• Balancing seasoning
• Use of stock bases (manufacturing stocks from scratch)
• Sauce consistency control

Vegetable Cookery.

Skills required:

• Proper vegetable sweating
• Sautéing vegetables without overcooking
• Maintaining colour and texture
• Layering vegetable flavours
• Mediterranean, Classis French, & German vegetable cookery techniques

Starch Cookery

Skills required:

• Potato cookery techniques
• Mash consistency control
• Incorporating dairy into starches
• Cooking grains (bulgur, couscous, rice)
• Correct hydration ratios
• Preventing starch breakdown

Spice & Marinade Handling

Skills required:

• Balancing spice blends
• Toasting spices correctly
• Understanding Indian and aromatic spice profiles
• Acid balance (vinegar, lemon)
• Salt and seasoning control

Cold Kitchen Awareness

Skills required:

• Fresh salad composition
• Balancing acidity and sweetness
• Herb usage and handling
• Fresh garnish preparation
• Vegetable pairing

Operational Skills

Mise en Place Management

Responsibilities include:

• Planning prep for multi-component menus
• Organising ingredients before service
• Ensuring all components are ready for plating simultaneously
• The CDP must demonstrate strong organisation and preparation skills.

Multi-Component Dish Management

The CDP must be able to:

• Cook several components simultaneously
• Maintain portion accuracy
• Manage timing between dishes
• The menu includes dishes with several small elements.

Batch Cooking

Skills required:

• Scaling recipes accurately
• Maintaining flavour consistency across batches

General

• Any other reasonable task that may be required by Top Management

Qualifications 

• Grade 12.
• Certificate in Patisserie & Food Prep.
• Computer Literacy.

Experience

• 2 Years experience required

Skills and Competencies 

Quality Control Skills

The Chef de Partie must demonstrate:

• Strong plating awareness
• Understanding of fine-dining presentation standards
• Ability to check seasoning across batches
• Ability to maintain consistent texture and flavour

Leadership Skills

The CDP will supervise the kitchen team and must demonstrate:

• Strong kitchen leadership
• Delegation skills
• Clear communication with the plating coordinator
• Mentoring and guiding junior chefs
• Maintaining discipline and organisation in the kitchen

Ideal Candidate Background

• Airline catering kitchens
• Fine dining restaurants
• 4–5 star hotel kitchens
• Banquet kitchens requiring high precision service