Editorial summary

The company is seeking a Chef De Partie (Hot Kitchen) to oversee efficient kitchen operations, ensure food safety and hygiene standards, and support product innovation. The role requires adherence to safety, sanitation, and hygiene regulations, along with effective team management and cost control. The position offers a salary of 3,600. The ideal candidate will have relevant culinary experience and a strong commitment to quality and safety standards.

This summary is AI-generated and may contain inaccuracies. Please refer to the full job description below.

Job description

[This job id 25964 first appeared in Job-Q.com on 18 Aug 2026]

Position: CDP
Department: Kitchen / Production

Purpose of Job

To ensure efficient hot kitchen operations by upholding food safety and hygiene standards, managing production costs, supporting product innovation, and maintaining team productivity while consistently delivering high-quality culinary products.

Main Duties and Responsibilities

1. Hygiene, Safety & Compliance

• Comply with the organisation’s personal hygiene, food safety, and sanitation standards at all times.

• Adhere strictly to workplace safety and health (WSH) policies and procedures.

• Ensure the kitchen environment meets all regulatory health and safety requirements to prevent accidents and food safety incidents.

2. Kitchen Operations & Production

• Carry out daily food preparation and kitchen duties as assigned by immediate superiors.

• Follow instructions and recommendations from Head Chef / Chef de Cuisine to complete daily tasks efficiently.

• Coordinate daily kitchen operations to meet production schedules and quality standards.

• Estimate daily production requirements and ensure adequate preparation.

• Check the quality of raw and cooked food products to ensure standards are consistently met.

• Ensure food production, preparation, and presentation meet the highest quality standards at all times.

• Apply proper food handling, storage, and preservation methods, including temperature control.

• Maintain knowledge of standard procedures related to food preparation, receiving, storage, and sanitation.

3. Team Supervision & Communication

• Supervise and guide junior chefs or commis where required.

• Provide daily feedback and report operational or quality issues promptly.

• Support a collaborative and productive kitchen work environment.

4. Product & Menu Development

• Collaborate with the product and R&D teams to develop new products and improve existing recipes.

• Follow R&D Standard Operating Procedures (SOPs) during product development.

• Conduct costing for new menu items to ensure profitability and alignment with budget objectives.

Application: Interested applicants can email their resume to

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