Job Description:

Position Summary
Della Resorts & Adventure is seeking a skilled and passionate Chef de Partie (CDP) to join its Japanese restaurant. The CDP will be responsible for managing an assigned kitchen section, ensuring the preparation and presentation of authentic Japanese cuisine while maintaining the highest standards of quality, consistency, hygiene, and operational efficiency. The ideal candidate will have expertise in Japanese cooking techniques, strong organizational skills, and a commitment to delivering exceptional culinary experiences in a luxury hospitality environment.
Key Responsibilities
Kitchen Operations
• Independently manage an assigned section of the kitchen (e.g., Sushi, Sashimi, Robata Grill, Hot Kitchen, Tempura, Noodles, Cold Kitchen, or Pastry, as applicable).
• Prepare, cook, and present dishes according to standardized recipes and presentation guidelines.
• Ensure mise en place is completed before each service period.
• Maintain consistency in food quality, taste, portioning, and presentation.
• Coordinate with other kitchen sections to ensure smooth and timely service.
• Monitor cooking times and ensure prompt dispatch of orders.
Culinary Excellence
• Prepare authentic Japanese dishes while adhering to traditional cooking methods and presentation standards.
• Ensure proper handling of premium seafood, meats, vegetables, rice, and specialty ingredients.
• Maintain high standards of knife skills, precision, and food craftsmanship.
• Assist in menu development, seasonal specials, and new dish trials.
• Support innovation while preserving the authenticity of Japanese cuisine.
Team Supervision
• Supervise and guide Demi Chef de Parties, Commis Chefs, and Trainee Chefs assigned to the section.
• Delegate responsibilities effectively during service.
• Train junior team members in recipes, preparation methods, plating, hygiene, and safety procedures.
• Foster teamwork, discipline, and a positive work environment.
Food Safety & Hygiene
• Maintain strict compliance with HACCP, food safety, sanitation, and hygiene standards.
• Ensure proper food storage, labeling, FIFO stock rotation, and temperature control.
• Keep the assigned kitchen section clean, organized, and audit-ready.
• Report maintenance or equipment issues promptly.
Inventory & Cost Control
• Monitor stock levels within the assigned section and communicate replenishment requirements.
• Minimize food wastage through effective planning and portion control.
• Assist with inventory counts and stock reconciliation.
• Ensure efficient utilization of ingredients to meet food cost targets.
Coordination & Communication
• Work closely with the Sous Chef and service team to ensure smooth kitchen operations.
• Coordinate with the purchasing and stores department regarding ingredient availability.
• Support banquet and special event operations when required.
• Participate in daily kitchen briefings and operational meetings.
Qualifications
• Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
• Professional culinary certification is preferred.
• Specialized training in Japanese cuisine is an added advantage.
Experience
• Minimum 3–5 years of culinary experience in luxury hotels, premium restaurants, or specialty Japanese restaurants.
• At least 1–2 years of experience as a Demi Chef de Partie or equivalent role.
• Hands-on experience in Japanese cuisine is highly preferred.
• Experience in sushi, sashimi, robata, tempura, ramen, teppanyaki, or hot kitchen operations is an advantage.

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Minimum Qualification:

Diploma or Degree in Culinary Arts, Hotel Management

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Minimum Job Experience:

Minimum 3–5 years of culinary experience in luxury hotels, premium restaurants, or specialty Japanese restaurants

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Reporting to:

Culinary Director

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Travel:

N/A

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