Job Description – CDP – Hot Kitchen (Chef de Partie)
A Chef de Partie (CDP) – Hot Kitchen is responsible for managing and preparing hot food items in the kitchen section, ensuring dishes are cooked according to recipes, quality standards, and food safety requirements. The role involves supervising the hot kitchen station and supporting smooth kitchen operations during service.
Key Responsibilities
- Prepare and cook hot kitchen dishes according to approved recipes and standards.
- Manage the hot kitchen section, including cooking, preparation, and presentation of food.
- Prepare items such as sauces, soups, rice, meats, seafood, and other hot dishes.
- Ensure correct cooking methods, temperatures, portion sizes, and plating standards.
- Organize daily mise en place and ensure ingredients are ready before service.
- Maintain cleanliness, hygiene, and organization of the hot kitchen station.
- Monitor food quality, freshness, and consistency.
- Follow food safety procedures, including temperature control, labeling, storage, and cross-contamination prevention.
- Coordinate with Sous Chef, Head Chef, and other kitchen team members.
- Train and guide Commis Chefs and kitchen assistants when required.
- Monitor stock levels and report shortages or wastage.
- Assist with receiving, storing, and handling kitchen supplies.
- Maintain equipment and report any maintenance issues.
- Support menu preparation and kitchen improvements.
Qualifications
- Previous experience as a Chef de Partie – Hot Kitchen in a restaurant, hotel, or catering environment.
- Experience in Arabic cuisine is preferred.
- Strong knowledge of hot kitchen operations and cooking techniques.
- Knowledge of food safety and hygiene standards.
- Culinary qualification or professional kitchen training is an advantage.
- Ability to work under pressure during busy service periods.
Required Skills
- Strong cooking and kitchen management skills.
- Good knowledge of sauces, grilling, frying, boiling, and hot food preparation.
- Ability to follow recipes and maintain consistency.
- Leadership and team coordination skills.
- Good time management and organization.
- Attention to detail and food presentation.
- Ability to maintain cleanliness and safety standards.
Main Objective
The main objective of a CDP – Hot Kitchen is to ensure the hot kitchen section operates efficiently while delivering high-quality, consistent, and safe dishes that meet restaurant standards.
