Job description for CDP (Chef de Partie) at Helvetia Hospitality
Key Responsibilities:
- Prepare, cook, and present dishes according to recipes and quality standards.
- Supervise junior kitchen staff (commis, trainees) and provide technical guidance.
- Ensure consistency in taste, presentation, and portioning of all dishes.
- Oversee mise en place and timely preparation of ingredients.
- Monitor food quality, storage, and ensure FIFO (first in, first out) practice.
- Maintain cleanliness and hygiene of the workstation in compliance with food safety standards.
- Assist the Head Chef in menu planning, recipe testing, and new dish development.
- Control food cost by monitoring ingredient usage and minimizing food waste.
- Ensure compliance with kitchen safety and sanitation protocols.
- Report ingredient shortages, equipment issues, or operational problems to the supervisor.
Qualifications
- Minimum 3–5 years of professional kitchen experience (hotel, restaurant, catering, or cruise ship).
- Culinary diploma or equivalent (SMK/Diploma in Culinary Arts).
- Strong technical skills in specific sections (grill, sauce, cold kitchen, pastry, etc.).
- Knowledge of hygiene & sanitation (certification is a plus).
- Ability to work under pressure and flexible with long working hours.
- Strong communication and leadership skills.
- Creative, adaptable, and passionate about culinary arts.
