Savory Chef de Partie - Pasticceria Cova

Position Summary

The Chef de Partie (CDP) – Savoury is responsible for managing a specific station within Cova's hot/cool kitchen, executing refined Italian inspired dishes with precision, consistency, and brand-aligned elegance. This role combines hands-on cooking with operational discipline, ensuring mise en place, service flow, and plating meet the standards of Milanese heritage and boutique hospitality.

Key Responsibilities

1. Station Ownership & Mise en Place

• Lead daily preparation and setup for assigned station (e.g., pasta, proteins, sauces, garnish)
• Ensure all ingredients are fresh, properly stored, and ready for service
• Maintain cleanliness, organization, and readiness of the station throughout the shift

2. Service Execution & Timing

• Cook and plate dishes during service with consistency in taste, temperature, and presentation
• Coordinate with other stations to ensure smooth flow and timing of orders
• Adjust pacing based on guest volume, ticket times, and FOH communication

3. Quality Control & Brand Standards

• Conduct visual and taste checks before sending dishes to pass
• Ensure portion control, seasoning accuracy, and brand-aligned aesthetics
• Report any inconsistencies or product issues to the Sous Chef promptly

4. Hygiene, Safety & Compliance

• Follow all hygiene and food safety protocols, including HACCP standards
• Maintain accurate logs for cleaning, temperature checks, and prep yields
• Ensure proper handling of allergens and cross-contamination prevention

5. Collaboration & Team Support

• Communicate clearly with other stations, FOH, and leadership during service
• Assist junior staff with training, prep, and technique correction
• Participate in daily briefings and contribute to a respectful, disciplined kitchen culture

6. Culinary Storytelling & Ingredient Knowledge

• Understand and communicate the origin, seasonality, and cultural context of key ingredients
• Execute dishes that reflect Cova's Milanese identity and emotional resonance
• Support seasonal menu rollouts and boutique activations with precision and pride

7. Inventory Awareness & Waste Control

• Monitor ingredient usage and report low stock or overproduction risks
• Practice portion control and FIFO rotation to minimize waste
• Assist in receiving and storing deliveries with quality checks and labeling discipline

Qualifications & Competencies

Experience

• Minimum 2–5 years in professional kitchens, with strong foundation in Italian and/or French cuisine
• Prior experience in luxury or boutique hospitality preferred

Technical Skills

• Skilled in pasta, risotto, proteins, sauces, and modern plating techniques
• Familiarity with HACCP, hygiene protocols, and temperature control systems
• Basic understanding of inventory usage and portion control

Soft Skills & Presence

• Strong communication in English, Thai a plus
• High attention to detail and pride in craftsmanship
• Calm, focused, and solution-oriented under pressure
• Impeccable grooming and brand-aligned presence

Brand DNA Alignment

The CDP must consistently embody:

• Elegance in technique, plating, and kitchen conduct
• Precision in execution, timing, and mise en place
• Warmth in teamwork, mentorship, and guest impact
• Storytelling through seasonal ingredients and cultural references
• Discipline in hygiene, SOPs, and operational consistency
• Emotional Resonance in creating savoury experiences that reflect Milanese charm

Performance Evaluation Criteria

• Station readiness and mise en place discipline
• Consistency in taste, presentation, and timing
• Hygiene compliance and audit scores
• Team collaboration and communication
• Responsiveness during peak hours and service challenges
• Contribution to seasonal menu execution and boutique events