Chef de Partie – Kitchen Station Lead

About the role

The Chef de Partie (CDP) will lead a dedicated kitchen station at KUL Restaurant, ensuring every dish meets the brand’s high standards for taste, presentation, and timing. This position balances hands‑on cooking with supervision of junior staff during busy service periods.

Key responsibilities

• Run the assigned station efficiently, preparing and plating dishes to order according to standard recipes.
• Complete daily mise en place, including chopping, marinating and pre‑cooking, before service begins.
• Coordinate timing with the expeditor and other stations so all plates for a table finish simultaneously.
• Inspect ingredient freshness, taste and temperature; discard sub‑par items immediately.
• Monitor inventory, place internal prep orders and enforce FIFO rotation to minimise waste.
• Guide and coach Commis Chefs or Demi‑CDPs, ensuring proper culinary techniques are followed.
• Step into other stations when needed to keep service flowing smoothly.
• Maintain a clean, organized workstation and adhere strictly to health‑department safety and cross‑contamination rules.

Required profile

• High school diploma required; culinary diploma or certificate strongly preferred.
• Valid local food‑handler certification (e.g., ServSafe).
• Physical ability to stand, walk and work near open flames for 8‑10 hour shifts and lift 15‑20 kg.
• Flexible schedule including split shifts, evenings, weekends and holiday periods.

Required skills

• ServSafe food safety certification.