Chef De Partie, Cavite

Description

Manage and operate an assigned section of the kitchen (e.g., grill, saut, pantry, pastry), ensuring all dishes are prepared according to recipes and standards.
Prepare, cook, and present menu items efficiently and consistently.
Maintain strict cleanliness, organization, and hygiene in the workstation.
Oversee mise en place preparation, ensuring all ingredients and equipment are ready before service.
Monitor food quality, freshness, and proper storage following FIFO and food safety protocols.
Assist with inventory checks, stock rotation, and reporting of shortages or equipment issues.
Coordinate with other CDPs, Line Cooks, and the Sous/Executive Chef to ensure smooth kitchen operations.
Train and support junior kitchen staff assigned to your section.
Follow all health, safety, and sanitation standards at all times.
Contribute to maintaining efficiency and minimizing waste in your station.
Perform additional duties as assigned by the Sous Chef or Executive Chef.

Highlights

Safety Tips

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