Chef de Partie (5 days/week)

The Chef de Partie (CDP) leads a specific culinary station—Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar—in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and serves as the daily custodian of food quality and safety at their station.

• Lead the designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar).
• Prepare and cook all menu items to standardised recipes, portions, and presentation standards.
• Supervise and train line cooks assigned to the station; provide on-the-job coaching and performance feedback.
• Manage station mise en place: ingredient prep, portioning, storage, and par stock levels.
• Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements.
• Monitor and minimise food waste; manage daily leftovers and stock ro...