The CDP is accountable for running a section of the kitchen, ensuring dishes are executed to standard while supporting junior staff and maintaining cost awareness.
Key Responsibilities
Execute dishes to recipe and presentation standards.
Lead service within your section and maintain readiness.
Mentor Commis Chefs and junior staff.
Manage stock rotation, labelling, and wastage in your section.
Uphold WHS, HACCP, and food safety standards.
About You
Solid CDP experience in quality venues.
Strong technical skills with attention to detail.
Organised and accountable for section performance.
Positive mentor and culture-builder.
Flexible and collaborative across the brigade.
