Chef de Partie (CDP)
| Posting date: | 11 May 2025 |
|---|---|
| Salary: | £31,000 per year |
| Hours: | Full time |
| Closing date: | 10 June 2025 |
| Location: | Torridon, Achnasheen |
| Remote working: | On-site only |
| Company: | Agemer |
| Job type: | Permanent |
| Job reference: | CDP Scotland |
Summary
Chef de Partie (CDP) role in a 5-star hotel in Torringdon, Scotland:
Chef de Partie Responsibilities:
Food Preparation & Cooking: Prepare and cook high-quality dishes in line with the hotel's fine dining standards.
Station Management: Oversee a specific section of the kitchen (e.g., grill, pastry, sauce) and ensure smooth operations.
Quality Control: Maintain consistency in taste, presentation, and portion sizes.
Ingredient Management: Ensure fresh, high-quality ingredients are used and stored correctly.
Collaboration: Work closely with the Head Chef and Sous Chef to execute menus flawlessly.
Hygiene & Safety: Adhere to food safety regulations and maintain cleanliness in the kitchen.
Training & Mentorship: Guide junior chefs and assist in their development.
Stock & Inventory: Monitor stock levels and assist with ordering supplies.
Menu Development: Contribute ideas for seasonal and innovative dishes.
Efficiency & Time Management: Ensure timely preparation and service during peak hours.
Chef de Partie Responsibilities:
Food Preparation & Cooking: Prepare and cook high-quality dishes in line with the hotel's fine dining standards.
Station Management: Oversee a specific section of the kitchen (e.g., grill, pastry, sauce) and ensure smooth operations.
Quality Control: Maintain consistency in taste, presentation, and portion sizes.
Ingredient Management: Ensure fresh, high-quality ingredients are used and stored correctly.
Collaboration: Work closely with the Head Chef and Sous Chef to execute menus flawlessly.
Hygiene & Safety: Adhere to food safety regulations and maintain cleanliness in the kitchen.
Training & Mentorship: Guide junior chefs and assist in their development.
Stock & Inventory: Monitor stock levels and assist with ordering supplies.
Menu Development: Contribute ideas for seasonal and innovative dishes.
Efficiency & Time Management: Ensure timely preparation and service during peak hours.