Savory Chef de Partie - Pasticceria Cova

About the Role

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.

Responsibilities

• Lead daily preparation and setup for assigned station (e.g., pasta, proteins, sauces, garnish); ensure ingredients are fresh, properly stored, and station remains clean and organized throughout the shift.
• Cook and plate dishes during service with consistency in taste, temperature, and presentation; coordinate timing with other stations and FOH and adjust pacing based on guest volume and ticket times.
• Conduct visual and taste checks before sending dishes to pass; ensure portion control, seasoning accuracy, and brand-aligned aesthetics; report inconsistencies to the Sous Chef.
• Follow all hygiene and food safety protocols including HACCP; maintain accurate logs for cleaning, temperature checks, and prep yields; prevent cross-contamination and manage allergens.
• Communicate clearly with other stations, FOH, and leadership during service; assist and train junior staff; participate in daily briefings and uphold a respectful, disciplined kitchen culture.
• Understand and communicate origin, seasonality, and cultural context of key ingredients; execute dishes reflecting Cova’s Milanese identity and support seasonal menu rollouts and boutique activations.
• Monitor ingredient usage, 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

• Minimum 2–5 years in professional kitchens with a strong foundation in Italian and/or French cuisine; prior experience in luxury or boutique hospitality preferred.
• Skilled in pasta, risotto, proteins, sauces, and modern plating techniques; basic understanding of inventory usage and portion control.
• Familiarity with HACCP, hygiene protocols, and temperature control systems; ability to maintain accurate logs for cleaning and prep yields.
• Strong communication in English; Thai a plus. High attention to detail, calm and solution-oriented under pressure, and impeccable grooming/brand-aligned presence.

Additional Information

• Performance evaluated on station readiness and mise en place discipline; consistency in taste, presentation, and timing; hygiene compliance and audit scores; team collaboration and responsiveness during peak service; and contribution to seasonal menu execution and boutique events.