Chef de Partie (CDP)

Jobs for Humanity is partnering with Tastelab to build an inclusive and just employment ecosystem. Therefore, we prioritize individuals coming from all walks of life.

Company Name: Tastelab

Job Summary: We’re looking for an experienced and reliable Chef de Partie to take ownership of a kitchen section across both restaurant service and catering/event operations . You’ll be responsible for prepping, cooking, plating, and maintaining food quality and safety within your section, while supporting smooth coordination during high-volume service. Key Responsibilities: Restaurant Operations: Run a designated section (grill, larder, sauce, garnish, pastry, etc.) during service

Ensure dishes are prepared and plated according to spec and standards

Maintain mise en place for daily service

Collaborate with other CDPs and kitchen staff for efficient, cohesive service

Assist with daily prep lists and shift readiness

Maintain cleanliness, organization, and hygiene in your station at all times

Catering & Events: Prepare and pack food for off-site catering, banquets, and large-scale events

Assist with setup, execution, and breakdown of food service at catering events

Adapt recipes and service based on event type (buffet, plated service, canapés, etc.)

Ensure proper transport, food safety, and presentation under varying conditions

Work efficiently under pressure and tight timelines

General Responsibilities: Follow all food safety and hygiene regulations (HACCP standards)

Monitor stock levels and inform senior chefs of shortages

Support junior kitchen staff and assist with training when needed

Maintain high standards of cleanliness, efficiency, and professionalism

Contribute to new menu ideas or seasonal updates where relevant

Report equipment issues or kitchen hazards promptly

Requirements: Minimum [2–4] years of kitchen experience, including at CDP level or strong commis stepping up

Solid understanding of professional kitchen operations

Ability to work across different sections as needed

Experience with both à la carte restaurant service and large-scale catering

Food hygiene certification (Level 2 or higher preferred)

Good organizational skills and attention to detail

Able to stay calm, focused, and efficient under pressure

Flexible with hours — including weekends, holidays, and early/late shifts