Chef de Partie (CDP)

Job Description

Title: Chef de Partie (CDP)

Company Name: VAULT

Vacancy: 2

Age: At least 27 years

Job Location: Dhaka (Banani)

Salary: Negotiable

Experience:

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

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

• Age At least 27 years

Requirements:

• Proven experience as a Chef de Partie or similar role.

• Excellent culinary skills and knowledge of kitchen operations.

• Strong organizational skills and attention to detail.

Job Summary: Vault is seeking skilled Chef de Parties to manage their designated stations in the kitchen. The ideal candidate should have a strong culinary background, attention to detail, and the ability to deliver high-quality dishes.

Key Responsibilities:

Culinary Execution & Production

• Prepare and Cook: Execute all dishes for the designated station according to the restaurant’s standard recipes, specifications, and presentation guidelines.
• Mise en Place: Ensure all ingredients and components required for the station are prepared, stocked, and maintained for efficient service.
• Quality Control: Inspect the quality, taste, and presentation of all food items before they are served to guests, ensuring consistency and adherence to standards.

Station Management & Leadership

• Oversee Station: Manage the daily operations of the assigned station, ensuring all tasks are completed accurately and on time.
• Supervision and Training: Supervise, train, and mentor junior kitchen staff (Demi-CDPs, Commis Chefs, Trainees) working within the station.
• Communication: Communicate effectively with the rest of the kitchen brigade, especially the Sous Chef, regarding supplies, quality, and service timing.
• Delegation: Delegate tasks appropriately to junior staff to ensure the efficient running of the station.

Inventory & Operations

• Stock Control: Monitor ingredient and supply levels for the station, minimizing waste and managing portion control to meet budget targets.
• Ordering: Accurately prepare and submit requisitions for food and supply orders as needed.
• Equipment Maintenance: Ensure all equipment at the station is used correctly and maintained in good working order, reporting any faults immediately.

Hygiene & Safety

• Health and Safety: Enforce and adhere to all strict health, safety, and hygiene standards, including HACCP procedures.
• Cleanliness: Maintain a clean, sanitary, and organized workspace at all times, including all surfaces, equipment, and storage areas.

• Lunch Facilities: Full Subsidize
• Festival Bonus: 2

Two meals daily