Culinary Services Staff

Chef de Partie (CDP)

Job Summary

• The Chef de Partie is responsible for managing a specific section of the kitchen (such as hot kitchen, cold kitchen, pastry, grill, or sauces). The role ensures high-quality food preparation, consistency, hygiene, and smooth kitchen operations in line with established standards.

Key Responsibilities

• Take full responsibility for a designated kitchen section
• Prepare, cook, and present dishes according to recipes and quality standards
• Supervise and guide Commis Chefs and kitchen assistants in the section
• Ensure proper portion control and minimize food wastage
• Maintain high standards of cleanliness, hygiene, and food safety (HACCP)
• Monitor stock levels and assist with ordering and inventory control
• Ensure equipment is properly used and maintained
• Follow health, safety, and sanitation regulations at all times
• Support the Sous Chef and Head Chef in daily kitchen operations
• Assist in menu preparation and recipe development when required

Requirements & Qualifications

• Proven experience as a Chef de Partie or similar role
• Culinary diploma or relevant professional certification preferred
• Strong knowledge of cooking techniques and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Good teamwork and communication skills
• Flexibility to work shifts, weekends, and holidays

Skills & Competencies

• Attention to detail
• Time management
• Leadership and supervision
• Food quality and presentation
• Knowledge of food safety standards
  

Pastry Chef

Job Summary

• The Pastry Chef is responsible for preparing high-quality desserts, pastries, breads, and bakedgoods while maintaining consistency, creativity, and strict hygiene standards. The role includes supervising pastry kitchen operations and contributing to menu development.

Key Responsibilities

• Prepare and produce a variety of pastries, desserts, breads, and confectionery items
• Develop and improve dessert menus, recipes, and presentations
• Ensure consistent quality, taste, and appearance of all pastry products
• Supervise and train pastry staff, Commis Chefs, and assistants
• Control portion sizes, food costs, and minimize wastage
• Manage pastry inventory, ordering, and proper storage of ingredients
• Maintain cleanliness and organization of the pastry kitchen
• Ensure compliance with food safety, hygiene, and HACCP standards
• Monitor equipment usage and report maintenance needs
• Coordinate with the Head Chef and Sous Chef on daily operations

Requirements & Qualifications

• Proven experience as a Pastry Chef or similar role
• Culinary degree or pastry certification preferred
• Strong knowledge of baking techniques, chocolate, sugar work, and desserts
• Creative mindset with attention to detail
• Ability to work under pressure and meet deadlines
• Good leadership and communication skills
• Flexibility to work shifts, weekends, and holidays

Skills & Competencies

• Creativity and innovation
• Time management and organization
• Leadership and teamwork
• Precision and consistency
• Knowledge of food safety and sanitation