Chef De Partie

Overview

The Chef de Partie is responsible for preparing, cooking, and presenting high-quality dishes for a dynamic events-driven kitchen. Working within a fast-paced environment that delivers conferences, weddings, banquets, and corporate events, the CDP ensures consistency, quality, and efficiency while maintaining high food safety and operational standards.

Key Responsibilities

Food Preparation & Service

• Prepare and cook dishes according to event menus, production schedules, and venue standards.

• Manage a designated station (e.g., starters, mains, desserts) with full ownership and accountability.

• Ensure dishes are produced consistently, beautifully presented, and delivered on time—especially during large-scale service.

• Assist with menu prep including batch cooking and mise en place for high-volume events.

Teamwork & Communication

• Work closely with the Head Chef and Sous Chefs to execute event menus smoothly.

• Communicate effectively with kitchen and front-of-house teams to ensure flawless service.

• Support junior staff, offering guidance and training where needed.

Operational Excellence

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

• Follow all venue SOPs, including HACCP documentation, allergen procedures, and temperature checks.

• Help monitor stock levels, rotate inventory, minimise waste, and report shortages.

• Ensure equipment is used safely and maintained in good working order.

Event Support

• Adapt to varied event formats (buffets, canapés, plated dinners, tasting menus).

• Assist with setup and breakdown of kitchen and prep areas for each event.

• Participate in tastings, menu trials, and special event development sessions.