Chef de Partie CDP - Burger

Role Overview

Kitchen Responsibilities

• Take responsibility for the burger section during daily operations and service.
• Prepare burgers, patties, sauces, toppings, garnishes, and accompaniments to established recipes and specifications.
• Maintain mise en place, stock levels, portion controls, cooking standards, and plating standards.
• Coordinate cooking times and multiple orders to support timely, accurate service.
• Follow ingredient storage, labelling, rotation, yield, food waste, HACCP, food safety, and hygiene procedures.
• Maintain a clean, organised, and efficient workstation.
• Communicate with chefs and other kitchen sections and assist other sections during busy periods.
• Support Commis Chefs and junior team members with training and daily tasks.

Requirements

• Minimum 3–5 years of professional kitchen experience.
• Previous Chef de Partie experience in a high-volume restaurant or food and beverage operation.
• Strong experience with burgers, grills, hot kitchen operations, or fast-paced dining.
• Knowledge of meat preparation, cooking temperatures, knife skills, food preparation, and HACCP.
• Ability to work under pressure, maintain consistency during peak service, and communicate effectively with a team.
• Flexibility to work evenings, weekends, and extended hours when required.

Service Environment

• The role operates in a high-volume, fast-paced kitchen environment.
• The burger station must remain fully stocked and organised throughout peak service.

Benefits

• The employer lists competitive salary packages aligned with market standards and experience.
• Benefits include a one-year temporary visa and flights into the country for non-citizens.
• Accommodation and a transportation allowance are listed.
• Career development, internal promotions, and exposure to premium hospitality and entertainment concepts are offered.

About the Employer