Overview
The Chef de Partie is responsible for preparing, cooking, and presenting high-quality dishes for a dynamic events-driven kitchen. Working within a fast-paced environment that delivers conferences, weddings, banquets, and corporate events, the CDP ensures consistency, quality, and efficiency while maintaining high food safety and operational standards.
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Key Responsibilities
Food Preparation & Service
* Prepare and cook dishes according to event menus, production schedules, and venue standards.
* Manage a designated station (e.g., starters, mains, desserts) with full ownership and accountability.
* Ensure dishes are produced consistently, beautifully presented, and delivered on time—especially during large-scale service.
* Assist with menu prep including batch cooking and mise en place for high-volume events.
Teamwork & Communication
* Work closely with the Head Chef and Sous Chefs to execute event menus smoothly.
* Communicate effectively with kitchen and front-of-house teams to ensure flawless service.
* Support junior staff, offering guidance and training where needed.
Operational Excellence
* Maintain strict hygiene, food safety, and sanitation standards at all times.
* Follow all venue SOPs, including HACCP documentation, allergen procedures, and temperature checks.
* Help monitor stock levels, rotate inventory, minimise waste, and report shortages.
* Ensure equipment is used safely and maintained in good working order.
Event Support
* Adapt to varied event formats (buffets, canapés, plated dinners, tasting menus).
* Assist with setup and breakdown of kitchen and prep areas for each event.
* Participate in tastings, menu trials, and special event development sessions.