Position Summary:
The Senior Chef de Partie is a key member of the kitchen brigade, responsible for managing a specific section during prep and service with minimal supervision. This role demands consistency, precision, and the ability to lead junior chefs within the section. The Senior CDP supports the Junior Sous and Sous Chef in maintaining high culinary standards, drives section efficiency, and contributes to team development and smooth service delivery.
Key Responsibilities:
1. Section Management & Prep
• Take full ownership of your section, ensuring it’s set up, prepped, and ready ahead of every service.
• Work to detailed prep lists and ensure mise en place is consistently completed to a high standard.
• Maintain accurate labelling, rotation, and storage of mise en place to reduce waste and support stock control.
2. Cooking & Service Execution
• Execute dishes during service with speed, accuracy, and consistency according to recipe specs.
• Ensure each dish meets the required standards of taste, presentation, and portion size.
• Work efficiently under pressure, maintaining composure and focus during busy periods.
3. Team Support & Leadership
• Assist in training and mentoring junior chefs, helping them build technical and organisational skills.
• Act as a role model in terms of kitchen conduct, professionalism, and work ethic.
• Step in to help other sections when needed, demonstrating flexibility and a team-first attitude.
4. Quality Control & Standards
• Maintain high standards of cleanliness and organisation within your section throughout every shift.
• Report any inconsistencies, quality concerns, or equipment issues to the Sous or Head Chef immediately.
• Ensure all food leaving your section aligns with the restaurant’s visual and taste standards 100% of the time.
5. Compliance & Food Safety
• Uphold food safety standards and hygiene protocols in line with company and EHO requirements.
• Follow allergen procedures rigorously and ensure cross-contamination risks are eliminated.
• Complete and log daily section hygiene and temperature checks accurately.
Qualifications:
• 2–4 years’ experience in a professional kitchen, with time spent in a CDP or Senior CDP role.
• Strong knowledge of cooking techniques, plating, and ingredient handling.
• Experience working in high-pressure service environments.
• Excellent time management, organisation, and multi-tasking abilities.
• Level 2 Food Hygiene Certificate (minimum); Level 3 preferred.
Core Attributes:
• Consistent and dependable with high personal standards.
• Calm under pressure, with a methodical and focused approach to service.
• Keen to learn and grow, while helping others around them do the same.
• Takes pride in producing high-quality food and representing the kitchen culture.