Job Description – Continental Demi Chef de Partie (DCDP)
Company: Peninsula Redpine Hotel
Location: Andheri East, Mumbai
Department: Kitchen – Continental
Reports To: Chef de Partie / Sous Chef / Executive Chef
Job Summary
The Continental Demi Chef de Partie (DCDP) is responsible for assisting the Chef de Partie in the daily operations of the Continental kitchen. The role involves preparing high-quality Continental cuisine, maintaining food consistency, ensuring hygiene standards, supervising junior kitchen staff, and supporting smooth kitchen operations.
Key Responsibilities
- Prepare and cook Continental dishes as per standardized recipes and hotel SOPs.
- Ensure consistency in taste, presentation, and portion control.
- Complete daily mise en place before service.
- Assist the Chef de Partie in managing the Continental section.
- Prepare soups, sauces, grills, steaks, pasta, sandwiches, salads, and international dishes.
- Supervise and guide Commis Chefs and trainees.
- Ensure timely food preparation during breakfast, lunch, dinner, and banquet operations.
- Monitor stock levels and report shortages.
- Follow FIFO, proper food storage, and inventory procedures.
- Minimize food wastage and maintain food cost standards.
- Maintain cleanliness of workstations, kitchen equipment, and utensils.
- Ensure compliance with FSSAI, HACCP, and food safety regulations.
- Follow all health, safety, and personal grooming standards.
- Coordinate effectively with other kitchen sections and the F&B Service team.
- Assist in menu planning and introducing new Continental dishes.
- Perform any additional duties assigned by the Executive Chef or Sous Chef.
Required Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts.
- 2–5 years of experience in a Continental kitchen in a hotel or fine-dining restaurant.
- Strong knowledge of Continental cuisine, international cooking techniques, sauces, grills, pasta, soups, and plating.
- Knowledge of food hygiene, HACCP, and kitchen safety standards.
- Ability to work efficiently under pressure in a fast-paced environment.
Skills & Competencies
- Excellent culinary and knife skills.
- Strong understanding of food presentation and portion control.
- Time management and multitasking abilities.
- Leadership and team supervision skills.
- Good communication and interpersonal skills.
- Positive attitude and willingness to learn.
- Attention to detail and commitment to quality.
Salary
As per company standards and experience.
Employment Type
Full-Time
Pay: ₹25,000.00 - ₹27,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Provident Fund
Work Location: In person
