Chef de Partie – Asian & Western Cuisine

Job Description

Title: Chef de Partie – Asian & Western Cuisine

Company Name: AURA Experience, Fine-dining Restaurant & Cafe

Vacancy: --

Age: At least 21 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 3 to 5 years
• The applicants should have experience in the following business area(s): Restaurant

• 3 to 5 years
• The applicants should have experience in the following business area(s): Restaurant

• Age At least 21 years

• Minimum 3–5 years of professional kitchen experience.

• Previous Chef de Partie / Demi Chef / Senior Commis experience preferred.

• Strong practical knowledge of Asian & Western/Continental cuisine.

• Experience in Fine Dining / Luxury Restaurant / Premium Hospitality preferred.

• Good knowledge of cooking techniques, sauces, pasta, grill, rice and noodles.

• Good understanding of portion control and food wastage.

• Knowledge of food safety and kitchen hygiene.

• Strong communication and teamwork skills.

• Ability to work under pressure during busy service.

• Professional attitude and strong attention to detail.

Chef de Partie (CDP) – Asian & Western

For the next level below Sous Chef, I’d position Chef de Partie (CDP) – Asian & Western as a hands-on section leader responsible for maintaining standards and supervising Demi Chefs and Commis Chefs.

WE ARE HIRING – CHEF DE PARTIE (ASIAN & WESTERN)

Aura Experience is looking for an experienced, skilled and passionate Chef de Partie – Asian & Western Cuisine to join our professional culinary team.

If you are a hands-on chef with strong cooking skills, attention to detail and the ability to manage a kitchen section independently, we want to hear from you!

Department: Kitchen

Reports To: Sous Chef / Executive Chef

DUTY HOURS: Shift-based duty according to restaurant operation.

KEY RESPONSIBILITIES

• Take responsibility for an assigned Asian & Western kitchen section.

• Prepare and cook dishes according to approved Aura Experience recipes and standards.

• Ensure proper mise en place before every service.

• Maintain consistent taste, quality, portion size and presentation.

• Supervise and guide Demi Chefs and Commis Chefs working in the section.

• Ensure smooth and timely service during busy periods.

• Check the quality and freshness of ingredients before preparation.

• Follow correct cooking techniques and plating standards.

• Prepare Asian dishes such as rice, noodles, stir-fry, sauces, curries and specialty dishes.

• Prepare Western dishes such as pasta, grill items, sauces, salads, soups and Continental dishes.

• Monitor portion control and minimize food wastage.

• Maintain proper food storage, labeling and FIFO/FEFO procedures.

• Follow food safety, hygiene and sanitation standards at all times.

• Keep the workstation clean, organized and fully prepared for service.

• Report stock shortages and equipment problems to the Sous Chef.

• Assist with menu trials, new dish preparation and recipe standardization.

• Support the Sous Chef and Executive Chef in daily kitchen operations.

• Maintain discipline, teamwork and professional standards within the kitchen.

SALARY

• Salary is negotiable based on experience, skills and culinary background.

BENEFITS

• Staff Food / Duty Meal Provided

• Accommodation – Available for eligible staff

• 1 Weekly Holiday

• Competitive Salary

• Career Growth Opportunities

• Professional & Supportive Kitchen Environment

• Training & Skill Development Opportunities

• Festival / Performance Benefits – As per company policy