CDP (Chef de Partie)

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.

Skills: Western Restaurant, Balinese, Cook