Lephalale: Hot/Cold Cdp posted by Bright Placements

Job Purpose The Chef de Partie (CDP) is responsible for managing either the hot section, cold section, or both, ensuring food is prepared to the highest standard. The CDP oversees mise-en-place, cooking, plating, and maintaining quality control for their assigned station. This role requires strong technical skills, consistency, and the ability to work efficiently under pressure. Key Responsibilities Food Preparation & Cooking Prepare and cook dishes for the hot or cold kitchen sections according to recipes and standards. Ensure correct portioning, seasoning, and presentation of all dishes. Cook and plate menu items during service with accuracy and speed. Prepare mise-en-place for service and ensure readiness of the section. Cold Kitchen Duties (Garde Manger) Prepare salads, starters, canapés, cold platters, sandwiches, and desserts (if applicable). Maintain freshness, colour, and texture of cold dishes. Ensure safe storage and hygiene of chilled items and perishables. Hot Kitchen Duties Prepare cooked dishes including proteins, vegetables, sauces, starches, and hot starters. Operate grills, ovens, fryers, and stoves safely and proficiently. Ensure food temperatures meet health and safety requirements. Quality & Standards Maintain consistent quality in taste, presentation, and timing. Follow kitchen procedures, menus, and portion controls. Assist in developing new dishes or menu ideas when required. Stock, Equipment & Cleanliness Monitor stock levels and report shortages to the Sous Chef. Ensure correct labelling, storage, and rotation (FIFO). Keep your section clean, organised, and compliant with hygiene standards. Handle equipment with care and report faults immediately. Teamwork & Leadership Support junior staff with training and daily tasks. Communicate clearly with team members during service. Assist other stations when required to ensure smooth kitchen operations. Qualifications Professional Cookery/Culinary Arts Certificate or Diploma. Food Safety / HACCP training (advantageous). Experience 2–4 years in a professional kitchen. At least 1 year experience as a Demi Chef or CDP. Experience specifically in hot or cold sections (Garde Manger) is preferred. Technical Skills Strong cooking skills in hot and/or cold sections. Knowledge of knife skills, cooking methods, and food preparation techniques. Ability to follow recipes and maintain consistency. Familiarity with kitchen equipment and safety procedures. Understanding of portion control, costing basics, and stock rotation. Core Competencies Ability to stay calm under pressure. Excellent time management and organisation. Good communication and teamwork. Strong sense of responsibility and reliability. Personal Attributes Detail-oriented and quality-driven. Passionate about food and continuous learning. Clean, professional, and punctual. Creative and proactive in problem-solving.