Chef de Partie (CDP)-Cafe Barbera

Job Description

Title: Chef de Partie (CDP)-Cafe Barbera

Company Name: RASPBERRY DINE LIMITED

Vacancy: 1

Age: 26 to 40 years

Job Location: Dhaka

Salary: Tk. 25000 - 40000 (Monthly)

Experience:

• 3 to 7 years
• The applicants should have experience in the following business area(s): Restaurant, Food (Packaged), Beverage, Bakery (Cake, Biscuit, Bread)

• Diploma in Hotel Management in Food Science & Technology, Hospitality Management
• Bachelor of Business Administration (BBA) in Hospitality Management, Food Science & Technology, Food & Nutrition
• Master of Business Administration (MBA) in Hospitality Management, Food Science & Technology

• 3 to 7 years
• The applicants should have experience in the following business area(s): Restaurant, Food (Packaged), Beverage, Bakery (Cake, Biscuit, Bread)

• Age 26 to 40 years

job context:

Café Barbera is looking for a skilled and passionate Chef de Partie (CDP) – Pizza & Pasta to join our culinary team. The ideal candidate will have hands-on experience in preparing Italian pizzas, pasta, and related dishes, with a strong commitment to food quality, consistency, and kitchen hygiene.

The successful candidate will be responsible for managing the assigned pizza and pasta section, ensuring timely food preparation, maintaining standardized recipes, and supporting the kitchen team in delivering an excellent dining experience.

Job Responsibilities:

1. Manage and operate the assigned Pizza & Pasta section efficiently during daily kitchen operations.

2. Prepare and cook a variety of pizzas, pasta dishes, sauces, and related Italian menu items according to standardized recipes.

3. Ensure consistency in taste, texture, portion size, food quality, and presentation.

4. Prepare pizza dough, pasta ingredients, sauces, toppings, and other mise en place as required.

5. Monitor cooking temperatures, cooking times, and proper food preparation techniques.

6. Ensure all dishes are prepared and served within the required service time.

7. Maintain proper portion control and minimize food wastage.

8. Follow standardized recipes and instructions provided by the Executive Chef or Sous Chef.

9. Maintain cleanliness and hygiene of the assigned workstation, kitchen equipment, and preparation areas.

10. Ensure proper storage, labeling, and rotation of ingredients according to food safety standards.

11. Monitor ingredient availability and inform the Chef or Kitchen Supervisor of replenishment requirements.

12. Assist in receiving, checking, and storing food ingredients when required.

13. Coordinate with other kitchen sections to ensure smooth and timely service.

14. Support the training and guidance of Commis Chefs and junior kitchen staff.

15. Ensure proper handling and maintenance of ovens, pasta cookers, mixers, and other kitchen equipment.

16. Follow all company policies, food safety regulations, and kitchen operating procedures.

17. Assist in maintaining food cost and quality standards within the assigned section.

18. Perform any other duties assigned by the Executive Chef or management.