The Chef De Partie (CDP) supervises the activity of the kitchen area and assists the Head Chef in controlling the day to day operations (e.g controlling spoilage, & consistancy on foods)
The CDP should be able to open and close the kitchen area, manage all kitchen Staff, track food inventory, create daily manning mapping, conduct daily briefings in the absence of a Head Chef, Assistant Head Chef, Manager or Assistant Manager.
He/she has the knowledge and has received the trainings of a Steward, Cook Helper and Cook. Kitchen Supervisors are expected to have the ability to train new team members for each of those positions.
Enrolled in a Culinary Degree preferred Previous experience with hot / cold line cooking techniques preferred Knowledge of Western Cuisine
Minimum 2 years experience in Restaurant as a Demi CDP or 1 year as a CDP
Have strong mature leadership, problem solving, and decision making skills
Highly committed, outgoing, energetic and most importantly, POSITIVE attitude
Strong communication skills is a MUST
Well groomed and Presentable
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