Job Summary
We are looking for a skilled and experienced Chef de Partie (CDP) – Continental Cuisine to join our professional kitchen team. The candidate will be responsible for managing the assigned Continental section, preparing high-quality dishes, maintaining consistency in taste and presentation, and ensuring smooth kitchen operations.
Key Responsibilities
- Manage and operate the assigned Continental kitchen section efficiently.
- Prepare a wide range of Continental dishes according to standardized recipes.
- Ensure consistency in taste, quality, portion size, and presentation.
- Assist the Sous Chef and Executive Chef with daily kitchen operations.
- Prepare mise en place and ensure all ingredients are ready for service.
- Monitor food preparation and cooking processes to maintain quality standards.
- Follow recipes, cooking techniques, and plating standards.
- Ensure timely preparation and service during busy periods.
- Maintain proper stock levels of ingredients and communicate requirements to the kitchen/store team.
- Check the quality and freshness of ingredients before use.
- Minimize food wastage through proper portion control and storage.
- Maintain cleanliness and hygiene of the assigned section, equipment, and work areas.
- Follow food safety, hygiene, and sanitation standards.
- Train and guide Commis Chefs and kitchen helpers when required.
- Coordinate with other kitchen sections to ensure smooth service.
- Assist in menu planning, specials, and new dish development.
- Ensure proper storage and labeling of food products.
- Monitor and maintain kitchen equipment in the assigned section.
- Support banquet, buffet, and special-event food preparation when required.
Required Skills
- Strong knowledge of Continental cuisine and cooking techniques.
- Good understanding of sauces, soups, grills, pasta, salads, appetizers, and Continental main courses.
- Excellent knife-handling and food-preparation skills.
- Strong knowledge of food safety and hygiene standards.
- Ability to maintain consistent quality and presentation.
- Good time-management and organizational skills.
- Ability to work efficiently under pressure.
- Strong teamwork and communication skills.
- Leadership ability to guide junior kitchen staff.
- Attention to detail and commitment to quality.
Qualification
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field preferred.
- Relevant professional culinary training will be an advantage.
Experience
- 2–5 years of experience in Continental cuisine.
- Previous experience as a CDP / Demi Chef de Partie / Senior Commis in a hotel, resort, restaurant, or fine-dining establishment preferred.
Pay: ₹32,000.00 - ₹35,000.00 per month
Work Location: In person
