chef de partie

Steakhouse

Position: Chef de Partie (CDP) Department: Kitchen Employment Type: Full-Time Industry: Steakhouse / Western Cuisine Salary: $3,300 – $3,700 per month, depending on experience

Job Summary

We are looking for an experienced and hands-on Chef de Partie (CDP) with strong knowledge of steak preparation and grilling . The successful candidate must be able to cook steaks independently during service , understand different cuts of beef, control cooking temperatures and achieve the required doneness consistently. This is a hands-on position for a chef who is confident running the grill/steak station independently and can maintain quality and consistency even during busy service periods.

Key Responsibilities

• Take full responsibility for the assigned grill/steak station during service.
• Prepare and cook steaks independently according to the restaurant's standards.
• Demonstrate good knowledge of different beef cuts, including preparation, portioning and cooking methods.
• Control grill temperature, heat and cooking time to achieve consistent results.
• Accurately cook steaks to different doneness levels, including rare, medium rare, medium, medium well and well done.
• Understand and apply proper searing and Maillard reaction techniques to achieve good crust and flavour.
• Ensure steaks are properly rested and presented according to the restaurant's standards.
• Prepare and maintain all mise en place required for the grill station before service.
• Maintain consistency in taste, quality, portion size and presentation.
• Manage multiple steak orders and coordinate cooking times efficiently during busy service.
• Monitor the quality and freshness of meat and other ingredients.
• Follow proper food handling, storage, temperature control and hygiene procedures.
• Maintain cleanliness and organisation of the grill and assigned workstation at all times.
• Minimise food wastage and maintain proper portion control.
• Assist with training and guiding Commis Chefs, Demi Chefs and Kitchen Assistants where required.
• Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations.
• Perform other kitchen duties as assigned by the Head Chef or management.

Requirements

• Minimum 2–3 years of relevant kitchen experience , preferably in a steakhouse, grill restaurant, Western restaurant or similar environment.
• Proven experience cooking steaks independently is essential.
• Strong knowledge of beef cuts and steak cooking techniques.
• Able to consistently achieve different steak doneness levels according to customer orders.
• Comfortable working with high-temperature grills and during busy service periods.
• Able to independently manage a grill/steak station with minimal supervision.
• Good understanding of food hygiene and kitchen safety.
• Good teamwork and communication skills.
• Able to work shifts, weekends and public holidays.
• Positive attitude, disciplined and willing to learn.

Preferred Experience

Candidates with experience in:

• Steakhouse or premium grill restaurant
• USDA, Australian, New Zealand or Argentinian beef
• Different steak cuts and portioning
• High-volume à la carte service
• Steak temperature and doneness control