Key Responsibilities Leading preparation of hot kitchen components including seafood, meat dishes, German dishes, sauces, vegetables, and starches. Ensuring all dishes follow recipe specifications, portion control, and presentation standards. Coordinating workflow between hot kitchen, cold kitchen, and plating team. Supervising and mentoring commis chefs during preparation and service. Ensuring mise en place is fully prepared before plating begins. Maintaining consistent flavour, texture, and presentation across all batches. Managing ingredient usage and minimising waste. Supporting the plating coordinator to ensure smooth service flow. Core Cooking Techniques Required The candidate must demonstrate strong technical ability in the following areas: Seafood Cookery Proper preparation of seafood. Marination techniques. Fast sautéing techniques. Handling spice-based marinades. Sauce & Reduction Work Roux preparation. Sauce thickening techniques. Reduction and flavour concentration. Balancing seasoning. Use of stock bases (manufacturing stocks from scratch). Sauce consistency control. Vegetable Cookery Proper vegetable sweating. Sautéing vegetables without overcooking. Maintaining colour and texture. Layering vegetable flavours. Mediterranean, Classic French, & German vegetable cookery techniques. Starch Cookery Potato cookery techniques. Mash consistency control. Incorporating dairy into starches. Cooking grains (bulgur, couscous, rice). Correct hydration ratios. Preventing starch breakdown. Spice & Marinade Handling Balancing spice blends. Toasting spices correctly. Understanding Indian and aromatic spice profiles. Acid balance (vinegar, lemon). Salt and seasoning control. Cold Kitchen Awareness Fresh salad composition. Balancing acidity and sweetness. Herb usage and handling. Fresh garnish preparation. Vegetable pairing. Operational Skills Mise en Place Management Planning prep for multi-component menus. Organising ingredients before service. Ensuring all components are ready for plating simultaneously. The CDP must demonstrate strong organisation and preparation skills. Multi-Component Dish Management Cook several components simultaneously. Maintain portion accuracy. Manage timing between dishes. The menu includes dishes with several small elements. Batch Cooking Scaling recipes accurately. Maintaining flavour consistency across batches. General Any other reasonable task that may be required by Top Management. Qualifications Grade 12. Certificate in Patisserie & Food Prep. Computer Literacy. Experience 2 Years experience required. Quality Control Skills The Chef De Partie Must Demonstrate Strong plating awareness. Understanding of fine-dining presentation standards. Ability to check seasoning across batches. Ability to maintain consistent texture and flavour. Leadership Skills Strong kitchen leadership. Delegation skills. Clear communication with the plating coordinator. Mentoring and guiding junior chefs. Maintaining discipline and organisation in the kitchen. Ideal Candidate Background Airline catering kitchens. Fine dining restaurants. 4–5 star hotel kitchens. Banquet kitchens requiring high precision service. #J-18808-Ljbffr