KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Ensure all food preparation meets standards

• Prepare and present high-quality food

• Supervise junior team members

• Keep all working areas clean and tidy and ensure no cross contamination

• Ensure food stuffs are of a good quality and stored correctly

• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets

• Have control and organisation of own section

• Assist Head Chef/Sous Chef/Senior CDP in the training of all staff in compliance of company procedures

• Ability to work well as part of a team

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications

Essential

• Professional Food Qualification or relevant experience

• 1 year experience of Chef de Partie or someone with 3+ years’ experience as a junior CDP (or equivalent) looking for the next step up in their career

• Professional Food Qualification or relevant experience

• Proficiency in a wide range of cooking techniques, including but not limited to, grilling, sautéing, baking, and knife skills. Additionally, knowledge of food safety regulations and procedures is essential.

Desirable

• Previous experience of cheffing within the tourism industry