Job description for Chef De Partie (CDP) Kitchen at Resto Gurih 7
Chef de Partie (CDP) — Kitchen | Gurih 7 | Bogor
Role Summary
Lead your assigned kitchen section to deliver fast, consistent, and high-quality dishes. Ensure prep readiness, smooth service execution, strict food safety, and strong team discipline.
Key Responsibilities
- Service Execution: run your station during peak hours; ensure speed, accuracy, and consistency.
- Quality Control: enforce recipes, portioning, plating standards, and taste checks before pass.
- Prep & Mise en Place: plan daily prep based on forecast; ensure par stock and readiness for service.
- Food Safety & Hygiene: follow HACCP basics, temperature control, cleanliness, and proper storage (FIFO/FEFO).
- Team Leadership: guide commis/helpers; assign tasks, train on SOP, and enforce discipline.
- Stock & Waste Control: monitor usage, minimize waste, report variances, and request replenishment properly.
- Kitchen Coordination: communicate with sous chef/head chef and other stations for timing and order flow.
- Equipment & Area Care: maintain tools/equipment, prevent breakdowns, and report issues quickly.
Requirements
- Diploma/Vocational (D1/D2/D3) in Culinary Arts, Hospitality, or related field (culinary school preferred).
- Formal culinary certification is a plus.
- 2+ years as CDP or strong Demi CDP ready to step up (high-volume kitchen experience preferred).
- Strong station leadership, time management, and consistency under pressure.
- Solid knife skills, prep planning, and understanding of kitchen SOP.
- High discipline on cleanliness and food safety.
- Team player with firm communication and accountability.
