Chef de Partie CDP - Hot kitchen

.Chef de Partie (Thai and Hot Kitchen) - Specialized Culinary Skills – Proficient in preparing Thai or Western cuisine, depending on the assigned station (e.g., grill, soup, dessert, or stir-fry station). - Experience – Typically requires 2–5 years of kitchen experience, especially in Thai or European-style kitchens, and prior work as a commis or assistant chef. - Time Management Skills – Able to work efficiently under pressure and manage prep time and cooking schedules effectively. - Leadership and Teamwork – Supervises junior staff within their station and collaborates smoothly with other chefs in the kitchen. - Hygiene and Safety Knowledge – Adheres strictly to food hygiene and kitchen safety standards. - Creativity – Capable of improving dishes or creating new ones, tailored to Thai or European flavors. - Communication Skills – Communicates clearly and professionally with the head chef and team members. - Responsibility and Discipline – Punctual, reliable, and maintains high personal discipline in all kitchen duties.

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