Pan Asian CDP

Company Description Red Jinger is a hospitality brand focused on delivering distinctive Pan Asian dining experiences in Nairobi. The restaurant emphasizes high-quality ingredients, authentic flavors, and modern presentation across a range of Asian cuisines. Team members are encouraged to bring creativity and consistency to every dish while maintaining high standards of food safety and guest service. Red Jinger values collaboration, professional growth, and a positive work environment for all staff. The kitchen team works closely with front-of-house colleagues to ensure guests enjoy a seamless and memorable experience.
Role Description The Pan Asian Chef de Partie (CDP) is a full-time, on-site role based in Nairobi. The person in this role oversees a specific section of the kitchen, preparing and cooking Pan Asian dishes to the restaurant’s quality and consistency standards. Daily tasks include organizing mise en place, maintaining stock levels, following recipes and plating guidelines, and ensuring timely service during busy periods. The CDP supports menu execution, contributes ideas for seasonal specials, and works closely with the Sous Chef and Head Chef on new dishes. Responsibilities also include enforcing hygiene and safety procedures, training commis chefs, minimizing food waste, and coordinating with the wider team to deliver an excellent guest experience.
Qualifications

• Solid experience as a Chef de Partie or equivalent in a Pan Asian or Asian-focused kitchen, with strong knowledge of Asian cuisines and cooking techniques.
• Proficiency in kitchen operations, including mise en place management, stock rotation, portion control, and adherence to standardized recipes.
• Understanding of food safety, hygiene standards, and health and safety regulations, with a commitment to maintaining a clean and organized work area.
• Ability to work effectively under pressure, manage time during service, and maintain consistency in taste, presentation, and quality.
• Strong teamwork and communication skills, with the ability to guide junior team members and collaborate across kitchen and service teams.
• Flexibility to work shifts, weekends, and holidays as required in a busy restaurant environment.
• Culinary training or certification from a recognized institution is an advantage, as is prior experience in Nairobi or similar urban hospitality markets.
• Willingness to learn, adapt to menu changes, and contribute creative ideas while respecting established brand standards.