Chef De Cuisine Mediterrannean /CDP

Chef De Cuisine Mediterrannean Western Key Responsibilities • Strong knowledge of Mediterranean cuisine. • Excellent culinary skills • Good understanding of HACCP, food safety, hygiene and sanitation. • Strong knowledge of recipe standardization, portion control and food costing. • Creative, organized and able to maintain consistent quality under pressure. • Strong leadership, communication, training and team-building skills. • Good knowledge of ordering, stock control and waste management. • Flexible, hands-on and committed to a can-do, guest-focused attitude. • Lead and supervise the Mediterranean kitchen operation and daily service. • Ensure consistent taste, quality, portion, temperature and presentation. • Plan Mise en Place, production and staffing according to business levels. • Develop and standardize Mediterranean menus, recipes and plating. • Control food cost, stock, portioning and food waste. • Maintain HACCP, food safety and kitchen hygiene standards. • Train, coach and develop the culinary team. • Manage pass control and service coordination during busy periods. • Execute buffets, special events and themed Mediterranean promotions. • Work closely with Management Team, Executive Chef, F&B, Purchasing and Cost Control to achieve quality, profitability and guest satisfaction. Chef de Partie Key Responsibilities • Take responsibility for and manage the assigned kitchen section during both preparation and service periods. • Prepare and cook food according to recipes, restaurant standards, and presentation guidelines. • Maintain consistent standards for food quality, taste, portion size, and presentation. • Prepare and complete the daily mise en place to ensure the section is fully ready for service. • Strictly maintain standards of hygiene, cleanliness, and food safety. • Check the quality and freshness of ingredients before preparation and use. • Control and minimize food waste while ensuring the efficient use of ingredients. • Ensure proper storage of ingredients, including labeling, expiry dates, and stock rotation according to established procedures. • Guide, supervise, and support Commis Chefs and junior kitchen staff in their daily duties. • Work closely with the Chef de Cuisine / Supervisor and the kitchen team to ensure smooth and efficient service operations. • Follow hotel SOPs and all Food Safety and Hygiene standards. • Support menu preparation, menu trials, and the development of new dishes, as well as special events and functions as assigned. Qualifications • Minimum 2–3 years of experience as a Chef de Partie or in a similar position. • Strong knowledge and experience in Western Cuisine. Experience in Mediterranean Cuisine will be considered an advantage. • Good understanding of cooking techniques, mise en place preparation, and kitchen operations. • Ability to independently manage the assigned section during service. • Strong attention to food quality, plating, hygiene, and consistency of standards. • Good teamwork, communication, and time management skills. • Ability to work well under pressure in a fast-paced kitchen environment. • Positive attitude, willingness to learn, develop skills, and support the team. • Knowledge of Food Safety and HACCP will be considered an advantage.

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