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. 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 standardised 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 and minimise food waste manage daily leftover and stock rotation Communicate effectively wit...