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.

CDP (Chef de Partie) - Cold Section jobs

CDP (Chef de Partie) - Cold Section