Job Description

Job Advert Summary

The Catalyst Hotel is looking for a

FTC CDP

to join the culinary team. The Chef de Partie is responsible for managing a specific section of the kitchen (hot or cold) and overseeing the preparation and presentation of high-quality dishes in line with the restaurant's standards. This role includes supervising junior kitchen staff, ensuring cleanliness and organization, and maintaining food quality and safety standards. In the absence of the Sous Chef or Executive Sous Chef, the Chef de Partie takes a leadership role, managing operational demands and maintaining kitchen efficiency. A key contributor to guest satisfaction, the Chef de Partie must uphold culinary excellence, consistency, and innovation while supporting cost control and stock management initiatives.

Minimum Requirements

Culinary Arts qualification or equivalent. Minimum 1-2 years of relevant kitchen experience (practical training considered). Experience in hotel or high-end restaurant kitchens preferred. Ability to work flexible hours, including weekends and holidays. Fluent in English, with excellent communication skills. High attention to detail and strong time management skills. Ability to take initiative and solve problems under pressure. Comfortable working in a fast-paced, multicultural environment. Commitment to food safety, hygiene, and quality control standards

Duties and Responsibilities

Prepare and garnish all food items according to menu specifications, ensuring presentation and quality standards are met. Manage the pass during service, ensuring timely and accurate dish delivery. Work closely with senior chefs to maintain consistent seasoning, portion control, and visual appeal of dishes. Ensure cleanliness, organization, and hygiene standards are upheld in all kitchen areas. Assist the Sous Chef in maintaining food quality, presentation, and consistency across all sections. Follow recipes and plating guidelines as set out by the Executive and Sous Chefs. Control stock levels, minimize wastage, and support effective food cost management. Participate in daily mise-en-place and preparation of all menu items. Take part in setting up buffets and executing special functions as directed. Plan and assist in menu development and execution with the kitchen team. Monitor inventory and ensure key ingredients are always in adequate supply. Follow and support kitchen policies, procedures, and hygiene protocols. Respond to guest feedback in a professional and timely manner. Foster collaboration and communication within the kitchen brigade. * Actively contribute to operational improvements and cost efficiency efforts.