Chef de partie (cdp) – production lead

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...