Chef de Partie (CDP) at Marriott International, Inc.

Summary

• A Chef de Partie (CDP), also known as a station chef or line cook supervisor, is responsible for managing a specific section of a kitchen (such as grill, pastry, sauce, fish, or vegetable station) and ensuring high-quality food preparation and service.

Key Responsibilities

• Prepare, cook, and present dishes according to recipes and quality standards.
• Manage and oversee a designated kitchen section.
• Ensure ingredients are properly stored, prepared, and available for service.
• Supervise and train junior kitchen staff, such as commis chefs.
• Maintain food hygiene, sanitation, and safety standards.
• Monitor portion control and minimize food waste.
• Assist in menu planning and recipe development.
• Check food quality and presentation before service.
• Coordinate with other kitchen sections to ensure smooth operations.
• Report equipment issues and kitchen supply needs to senior chefs.

Skills and Qualifications

• Culinary certification or Diploma (preferred by many employers).
• Proven experience in a professional kitchen.
• Strong culinary skills and knowledge of cooking techniques.
• Ability to work under pressure in a fast-paced environment.
• Leadership and team-management abilities.
• Knowledge of food safety and HACCP standards.
• Good time-management and organizational skills.

Reporting Structure:

• A Chef de Partie typically reports to the Sous Chef and Head Chef (Executive Chef) and supervises Commis Chefs and kitchen assistants within their section.