Junior CDP

Job Description

As a Chef de Partie, you are responsible for supervising a designated kitchen section and ensuring that all food preparation meets the highest standards of quality, consistency, and presentation. You lead and support your team—including Junior CDPs, Commis, kitchen porters, and students—while assisting the Sous Chef in daily operations.

Your role includes managing stock, adhering to portion controls, maintaining hygiene and safety standards, completing opening and closing duties, and ensuring smooth kitchen operations. You are expected to make informed decisions, energize and connect your team, and uphold professional excellence in line with organisational principles, while communicating effectively with colleagues, FOH managers, and suppliers. The ideal candidate will have the following attributes:
• Formal qualification in Cookery
• Minimum of 1-2 years’ experience in a luxury or fine-dining environment
• Strong organizational skills
• Excellent communication abilities and decision making
• Proven commitment to exceptional customer service
• Ability to work well under pressure in a fast-paced environment
• Good Team Work
• Trustworthy

Requirements
REQUIREMENTS:
Matric, Culinary Diploma preferred Preferably +/- 4 years previous experience in a senior chef role Work experience as a Sushi Chef or at an Asian restaurant Good knowledge of various sushi types and sushi-rolling techniques Own transport with valid driver’s license Ability to work both fast and accurately Leadership and management skills Able to work in a team Basic computer skills (word, excel, outlook) Exceptional customer-service skills Excellent written & oral communication skills Strong organizational skills Attention to detail Availability to work within opening hours (e.g. evenings, public holidays, weekends) Ability to work under pressure Creative problem-solving skills