What you will do:

To take full responsibility for a designated kitchen section, ensuring every dish produced is prepared to perfection and aligned with the restaurant’s quality standards. The CDP plays a critical role in maintaining consistency, training junior staff, and supporting the team in delivering an outstanding culinary experience for every guest.

• Manage a specific kitchen section (grill, sauce, pastry, etc.), ensuring all dishes meet quality, taste, and presentation standards.
• Execute recipes with precision, ensuring consistency in every plate served.
• Coach and supervise Commis Chefs within the section, ensuring they follow proper techniques and standards.
• Monitor and report stock usage for assigned section to minimize waste and maintain efficiency.
• Ensure the section is fully prepared for service, including mise en place and equipment readiness.
  

You will fit in this job if you:

• Basic culinary training or vocational certification.
  
• 1–2 years in a professional kitchen preferred.
  
• Basic cooking techniques and knife skills.
  
• Ability to follow instructions and maintain speed.
  
• Understanding of food safety.
  
• Hardworking and willing to learn.
  
• Good stamina and attention to cleanliness.
  
• Positive and adaptable.