Chef de Partie (CDP) – A La Carte

Job description

Position Summary:
Responsible for managing the a la carte section of the kitchen, ensuring high-quality food preparation, timely service, and adherence to hygiene and HACCP standards.

Key Responsibilities

· Prepare and present all a la carte dishes in line with recipe standards and plating guidelines.
· Ensure consistency in taste, quality, and presentation of every dish.
· Supervise and guide commis chefs and demi-chefs in the section.
· Maintain cleanliness and organization of the a la carte line during service.
· Coordinate with service staff to ensure timely and accurate food delivery.
· Monitor stock levels and communicate requisition needs.
· Ensure compliance with all food safety and sanitation standards.
· Participate in daily briefings, menu planning, and innovation.

Desired profile

Qualifications :

Skills & Requirements

·  2–3 years' experience in a similar role within a 4- or 5-star hotel or fine dining restaurant.
·  Excellent knowledge of hot and cold a la carte dishes.
·  Strong multitasking and time-management skills.
·  Familiarity with HACCP standards.
·  Creativity and passion for culinary excellence.