Job Detail

Key Responsibilities:
• Prepare and cook dishes according to the restaurant’s recipes and standards.
• Supervise and support commis chefs and kitchen helpers in your section.
• Ensure all mise-en-place is completed before service.
• Maintain high food hygiene and safety standards in your station.
• Monitor portion and waste control to maintain profit margins.
• Communicate effectively with other sections to ensure smooth kitchen operations.
• Assist with stock control, inventory, and ordering when required.
• Participate in menu planning and development of new dishes.
• Report equipment maintenance needs or safety hazards promptly.

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Requirements:
• Proven experience as a CDP or strong experience as a Demi CDP.
• Culinary degree or equivalent professional training.
• Good knowledge of cooking techniques, ingredients, and food safety regulations.
• Ability to handle pressure and deliver consistent quality.
• Strong teamwork and communication skills.
• Flexibility to work in shifts, including weekends and holidays.