Savory Chef de Partie of 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

2. Lead daily preparation and setup for assigned station (e.g., pasta, proteins, sauces, garnish)

3. Ensure all ingredients are fresh, properly stored, and ready for service

4. Maintain cleanliness, organization, and readiness of the station throughout the shift

5. Service Execution & Timing

6. Cook and plate dishes during service with consistency in taste, temperature, and presentation

7. Coordinate with other stations to ensure smooth flow and timing of orders

8. Adjust pacing based on guest volume, ticket times, and FOH communication

9. Quality Control & Brand Standards

10. Conduct visual and taste checks before sending dishes to pass

11. Ensure portion control, seasoning accuracy, and brand-aligned aesthetics

12. Report any inconsistencies or product issues to the Sous Chef promptly

13. Hygiene, Safety & Compliance

14. Follow all hygiene and food safety protocols, including HACCP standards

15. Maintain accurate logs for cleaning, temperature checks, and prep yields

16. Ensure proper handling of allergens and cross-contamination prevention

17. Collaboration & Team Support

18. Communicate clearly with other stations, FOH, and leadership during service

19. Assist junior staff with training, prep, and technique correction

20. Participate in daily briefings and contribute to a respectful, disciplined kitchen culture

21. Culinary Storytelling & Ingredient Knowledge

22. Understand and communicate the origin, seasonality, and cultural context of key ingredients

23. Execute dishes that reflect Cova's Milanese identity and emotional resonance

24. Support seasonal menu rollouts and boutique activations with precision and pride

25. Inventory Awareness & Waste Control

26. Monitor ingredient usage and report low stock or overproduction risks

27. Practice portion control and FIFO rotation to minimize waste
28. 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; Italian or 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