Hot/Cold CDP

SUMMARY:
The Chef de Partie (CDP) is responsible for managing either the hot section, cold section, or both, ensuring food is prepared to the highest standard. The CDP oversees mise-en-place, cooking, plating, and maintaining quality control for their assigned station. This role requires strong technical skills, consistency, and the ability to work efficiently under pressure.
 
Key Responsibilities
Food Preparation & Cooking

• Prepare and cook dishes for the hot or cold kitchen sections according to recipes and standards.
• Ensure correct portioning, seasoning, and presentation of all dishes.
• Cook and plate menu items during service with accuracy and speed.
• Prepare mise-en-place for service and ensure readiness of the section.

• Prepare salads, starters, canapés, cold platters, sandwiches, and desserts (if applicable).
• Maintain freshness, colour, and texture of cold dishes.
• Ensure safe storage and hygiene of chilled items and perishables.

• Prepare cooked dishes including proteins, vegetables, sauces, starches, and hot starters.
• Operate grills, ovens, fryers, and stoves safely and proficiently.
• Ensure food temperatures meet health and safety requirements.

• Maintain consistent quality in taste, presentation, and timing.
• Follow kitchen procedures, menus, and portion controls.
• Assist in developing new dishes or menu ideas when required.

• Monitor stock levels and report shortages to the Sous Chef.
• Ensure correct labelling, storage, and rotation (FIFO).
• Keep your section clean, organised, and compliant with hygiene standards.
• Handle equipment with care and report faults immediately.

• Support junior staff with training and daily tasks.
• Communicate clearly with team members during service.
• Assist other stations when required to ensure smooth kitchen operations.

POSITION INFO:
Qualifications

• Professional Cookery/Culinary Arts Certificate or Diploma.
• Food Safety / HACCP training (advantageous).

• 2–4 years in a professional kitchen.
• At least 1 year experience as a Demi Chef or CDP.
• Experience specifically in hot or cold sections (Garde Manger) is preferred.

• Strong cooking skills in hot and/or cold sections.
• Knowledge of knife skills, cooking methods, and food preparation techniques.
• Ability to follow recipes and maintain consistency.
• Familiarity with kitchen equipment and safety procedures.
• Understanding of portion control, costing basics, and stock rotation.

• Ability to stay calm under pressure.
• Excellent time management and organisation.
• Good communication and teamwork.
• Strong sense of responsibility and reliability.

• Detail-oriented and quality-driven.
• Passionate about food and continuous learning.
• Clean, professional, and punctual.
• Creative and proactive in problem-solving.