Job Description
We are looking for a skilled and experienced Continental Chef – CDP to manage the Continental section of our kitchen. The ideal candidate should have 3–5 years of experience in Continental cuisine and strong knowledge of food preparation, presentation, kitchen operations, and hygiene standards.
Key Responsibilities
- Prepare and cook a wide range of Continental dishes according to standardized recipes and menu specifications.
- Manage the assigned Continental kitchen section and ensure smooth daily operations.
- Prepare dishes such as pasta, pizza, steaks, grills, soups, salads, sauces, appetizers, and other Continental preparations.
- Maintain consistency in taste, quality, portion size, and presentation.
- Supervise and guide Commis Chefs and kitchen helpers within the assigned section.
- Ensure timely food preparation and service during peak hours and events.
- Monitor food quality, freshness, and proper storage of ingredients.
- Assist the Sous Chef/Executive Chef in menu planning and new dish development.
- Monitor stock levels and coordinate with the kitchen/purchase team for ingredient requirements.
- Control food wastage and maintain proper portion and cost control.
- Ensure cleanliness, hygiene, and sanitation of the assigned section and equipment.
- Follow FSSAI/HACCP and food safety standards.
- Handle special orders, dietary requirements, and customized preparations when required.
Requirements
- Education: Diploma/Degree in Hotel Management, Culinary Arts, Food Production, Catering Technology, or a relevant culinary qualification.
- Experience: 3–5 years of experience as a Continental Chef / CDP / Demi Chef de Partie in a hotel, restaurant, resort, or fine-dining establishment.
- Strong knowledge of Continental cooking techniques, ingredients, sauces, and presentation.
- Experience in managing an individual kitchen section and supervising junior staff.
- Good knowledge of food safety, hygiene, inventory, and cost control.
- Strong communication, teamwork, and time-management skills.
- Ability to work under pressure in a fast-paced kitchen environment.
- Willingness to work flexible shifts, weekends, and holidays.
Key Skills
- Continental Cuisine
- Chef de Partie Operations
- Pasta & Pizza
- Grills & Steaks
- Sauces & Soups
- Food Preparation & Presentation
- Section Management
- Menu Planning
- Food Cost & Wastage Control
- Inventory Management
- Team Supervision
- Food Safety & Hygiene
Pay: ₹35,000.00 - ₹40,000.00 per month
Benefits:
Work Location: In person
