CDP (Chef de Partie) - Cold Section
Reports to: Sous Chef / Head Chef
Supervises: Commis Chef (Cold)
Core Purpose:
To efficiently and consistently manage the cold kitchen section (larder/garde manger), ensuring all cold dishes, salads, appetizers, charcuterie, and buffet presentations are prepared to the highest standards of quality, freshness, and visual appeal.
Key Responsibilities:
- Section Management: Take full responsibility for the daily mise-en-place, production, and service of all cold items.
- Quality & Consistency: Ensure all dishes from the cold section are prepared exactly to recipe specifications, with consistent taste, portioning, and artistic plating.
- Food Safety & Storage: Maintain impeccable hygiene standards. Properly label, date, rotate, and store all perishable items in the cold section (refrigeration, freezers) according to HACCP guidelines.
- Inventory Control: Assist in managing stock levels, conducting regular section stocktakes, and minimizing waste through efficient production planning.
- Team Support: Train and guide the Commis Chef in cold section duties, promoting a culture of cleanliness and precision.
- Innovation: Contribute ideas for new cold dishes, salads, dressings, and specials in collaboration with senior chefs.
Key Requirements:
- Proven experience as a CDP or Demi CDP in a cold kitchen/larder section.
- Expert knowledge of salad preparation, dressings, cold sauces, pâtés, terrines, and cured meats.
- Artistic flair for plating and buffet presentation.
- Strong understanding of food safety, particularly relating to high-risk cold foods.
