CDP

Job Overview

The Chef de Partie (CDP) plays a crucial role in the kitchen brigade, managing a specific section and ensuring that food preparation and presentation meet the café’s quality and speed standards. In a fast-paced modern café, the CDP must be adaptable, organized, and capable of maintaining high performance under pressure while leading junior staff and ensuring consistency in taste, hygiene, and food cost control

Job Description
• Supervise and execute food preparation for your designated section (grill, pasta, plating, window, etc.).
• Ensure dishes are prepared on time and meet presentation and portion standards.
• Monitor mise en place and ensure smooth daily operations within your section.
• Maintain cleanliness, sanitation, and hygiene in compliance with health and safety standards.
• Control inventory, stock rotation, and minimize wastage for the assigned section.
• Communicate effectively with kitchen team and front of house to ensure service flow.
• Assist with receiving, checking, and proper storage of goods.
• Uphold café SOPs for food handling, storage, and preparation.
• Support the Head/Sous Chef in training junior cooks and commis.
• Participate in menu planning, specials, and tasting sessions.
• Ensure all kitchen records are updated (wastage log, cleaning checklist, temp records, etc.).
• Undertake any other duties as assigned by the management from time to time.

Requirements
• Proven experience as CDP or relevant role in a café, bistro, or fast-paced kitchen.
• Diploma or certificate in Culinary Arts or equivalent professional training.
• Good understanding of food safety and HACCP standards.
• Able to work shifts, weekends, and public holidays.
• Physically fit to stand long hours and lift light to moderate loads.
• Able to work in a high-pressure environment with short ticket times.
• Good command of English and Bahasa Malaysia.
Key Skills:
• Excellent cooking techniques and knife skills
• Leadership and team coordination
• Food presentation and plating standards
• Time and workflow management
• Strong sense of hygiene and sanitation
• Inventory and portion control knowledge
• Basic computer/data entry for inventory/wastage logs
• Clear communication and problem-solving skills