Senior CDP

SENIOR CHEF DE PARTIE (SENIOR CDP)Job Description

Position: Senior Chef de Partie
Department: Kitchen
Reports to: Head Chef / Sous Chef
Employment Type: Full-Time

Position Overview

The Senior Chef de Partie is responsible for managing and operating an assigned section of the kitchen to a consistently high standard. The role requires strong culinary skills, attention to detail, organisation and the ability to perform under pressure in a high-level, fine-dining environment.

The Senior CDP is expected to lead by example, support junior members of the brigade and work closely with the Sous Chef and Head Chef to ensure consistent food quality, presentation and kitchen standards.

Key Responsibilities

• Take full responsibility for the preparation, organisation and service of the assigned kitchen section.
• Prepare and cook dishes according to approved recipes, specifications and presentation standards.
• Maintain consistent quality, flavour, portioning and presentation across all services.
• Complete daily mise en place accurately and ensure the section is fully prepared before service.
• Maintain a clean, organised and professional workstation throughout preparation and service.
• Work efficiently during busy services while maintaining attention to detail and food quality.
• Communicate effectively with the Head Chef, Sous Chef and other sections during service.
• Assist with the training, supervision and development of Commis Chefs and junior kitchen employees.
• Delegate tasks appropriately and ensure work allocated to junior team members is completed correctly.
• Check the quality and freshness of ingredients before preparation and service.
• Assist with receiving and checking deliveries where required.
• Follow correct stock rotation procedures and FIFO principles.
• Monitor stock levels within the section and communicate ordering requirements to senior management.
• Minimise food waste through correct preparation, storage, portion control and stock management.
• Assist with stock counts and kitchen inventory when required.
• Ensure all food is correctly labelled, dated, stored and handled.
• Maintain strict food safety, hygiene and sanitation standards.
• Comply with HACCP procedures and all applicable health and safety requirements.
• Ensure kitchen equipment is used correctly and report damaged or faulty equipment immediately.
• Assist with menu preparation, new dish development, tastings and seasonal menu changes when required.
• Maintain consistency with recipes and plating specifications established by the Head Chef.
• Support other kitchen sections when operationally required.
• Assist the Sous Chef and Head Chef with the smooth day-to-day operation of the kitchen.
• Take additional responsibility during service when senior chefs are unavailable.
• Maintain professional conduct and contribute positively to the kitchen team and working environment.

Leadership Responsibilities

As a Senior Chef de Partie, the employee is expected to demonstrate leadership within the kitchen brigade.

This includes:

• Setting a strong example in discipline, punctuality, cleanliness and professionalism.
• Supporting and developing junior chefs.
• Correcting mistakes constructively and ensuring standards are maintained.
• Maintaining calm and effective communication during high-pressure services.
• Taking ownership of the assigned section and resolving operational issues where possible.
• Communicating problems, shortages or quality concerns to the Sous Chef or Head Chef immediately.

Food Quality & Presentation

The Senior CDP must ensure that:

• Every dish leaving the section meets the required standard.
• Recipes and portion specifications are followed consistently.
• Plates are clean and presented according to the restaurant's standards.
• Ingredients are handled correctly to maintain their quality and integrity.
• No dish is sent if it does not meet the expected quality or presentation standard.

Hygiene & Food Safety

The Senior CDP is responsible for maintaining excellent hygiene standards within their section, including:

• Correct food storage and temperature control.
• Daily cleaning and sanitising of work areas.
• Correct labelling and date rotation.
• Prevention of cross-contamination.
• Correct handling of allergens and dietary requirements.
• Personal hygiene and correct kitchen uniform standards.
• Compliance with kitchen cleaning schedules and food safety procedures.

Skills & Experience

The successful candidate should have:

• Previous experience as a Chef de Partie, preferably within a fine-dining or high-end restaurant environment.
• Strong culinary and technical cooking skills.
• Good understanding of modern kitchen operations and preparation techniques.
• Strong knowledge of food safety and kitchen hygiene.
• Ability to manage an assigned section independently.
• Good organisational and time-management skills.
• Strong attention to detail.
• Ability to work effectively under pressure.
• Good communication and teamwork skills.
• Ability to supervise and train junior chefs.
• A professional attitude and strong work ethic.

Performance Expectations

Performance will be measured according to:

• Consistency and quality of food produced.
• Presentation and plating standards.
• Readiness of the section before service.
• Speed and organisation during service.
• Food wastage and portion control.
• Cleanliness and hygiene of the section.
• Stock management and rotation.
• Ability to lead and develop junior employees.
• Communication and teamwork.
• Reliability, punctuality and professional conduct.

General

The Senior Chef de Partie may be required to perform additional reasonable duties related to kitchen operations as instructed by the Head Chef, Sous Chef or management.

The responsibilities contained in this job description are not exhaustive and may be amended according to the operational requirements of the restaurant.

Work Location: In person