The Chef de Partie (CDP) is responsible for leading a specific culinary station —spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar — delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station.
Responsibilities - Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)
- Prepare and cook all menu items to standardized recipes, portions, and presentation standards
- Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback
- Manage station mise en place: ingredient prep, portioning, storage, and par stock levels
- Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements
- Monitor...