Senior CDP

Tanqeeb; Dubai; On-site; AED 89,000 - 134,000; Full time

Job summary

Lagardere in Dubai is seeking a Senior CDP to manage a kitchen section, ensuring dishes meet established standards of taste, portioning and plating. You will supervise junior staff and coordinate with the Sous Chef and Head Chef to support service and menu execution.

The role involves maintaining high hygiene standards, monitoring stock and waste, and contributing to menu development while training the team in recipes and techniques in a multicultural setting.

Qualifications

• Strong technical cooking skills in hot and cold kitchen preparation, sauce work and plating.
• Solid understanding of HACCP, kitchen hygiene and compliance procedures.
• Proven leadership and ability to mentor junior staff in a multicultural team.
• Experience in menu execution, portion control and quality checks.
• Excellent organization to manage mise en place and service deadlines.
• Effective communication with chefs, staff and management.

Responsibilities

• Manage a designated kitchen section and ensure consistency of taste, portioning and plating.
• Supervise junior team members and coordinate with Sous and Head Chefs.
• Oversee mise en place, inventory, stock and waste management.
• Support menu development, staff training and quality control.

Skills

Food prep

Sauce work

Plating

Leadership

HACCP

Menu development

Stock management

Education

Culinary diploma

Job description

Company Description

Lagardere is a growing hospitality group focused on delivering memorable dining experiences through high-quality cuisine and attentive service. The company emphasizes fresh ingredients, consistent standards, and a guest-centered approach across its venues. Team members are encouraged to contribute ideas, uphold strong kitchen practices, and support a collaborative work environment. Lgardere offers opportunities for career growth, skill development, and professional training within a multicultural setting. The organization values reliability, respect, and teamwork in all aspects of its operations.

Role Description

The Senior CDP (Senior Chef de Partie) is a full-time, on-site role based in Dubai, United Arab Emirates. This role is responsible for managing a designated section of the kitchen, preparing and presenting dishes to established standards, and ensuring consistency in taste, portioning, and plating. The Senior CDP supervises junior team members, organizes daily mise en place, and coordinates with the Sous Chef and Head Chef to support menu execution and service. Day-to-day tasks include monitoring food quality and freshness, enforcing hygiene and safety procedures, managing stock and waste, and supporting inventory and ordering when required. The role also involves contributing to menu development, training team members on recipes and techniques, and maintaining a clean, efficient, and professional kitchen environment.

Qualifications

• Strong technical cooking skills in hot and cold kitchen preparation, sauce work, and plating, with experience in a fast-paced, high-volume environment.
• Solid understanding of food safety, HACCP standards, and kitchen hygiene, with the ability to implement and monitor compliance procedures.
• Proven leadership and team supervision skills, including mentoring junior staff, delegating tasks, and supporting a positive, respectful work culture.
• Experience in menu execution and quality control, including portion control, taste consistency, and presentation standards.
• Good organizational and time-management skills, with the ability to manage mise en place, prioritize tasks, and meet service deadlines.
• Effective communication skills and the ability to collaborate closely with chefs, service staff, and management in a multicultural environment.
• Previous experience in a similar Senior CDP or CDP role within reputable restaurants, hotels, or hospitality groups.
• Culinary diploma or equivalent professional training; additional certifications in food safety or hospitality are an advantage.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.