Chef de Partie (CDP) – Continental Kitchen Job Description (JD)
Job Title: Chef de Partie (CDP) – Continental
Department: Kitchen / Food Production
Reports To: Sous Chef / Executive Chef
Job Summary
The Chef de Partie (CDP) – Continental is responsible for preparing, cooking, and presenting continental dishes while maintaining high standards of food quality, hygiene, and kitchen efficiency. The CDP supervises junior kitchen staff and ensures smooth operation of the assigned section.
Key Responsibilities
- Prepare and cook continental dishes according to standard recipes.
- Manage the assigned kitchen section independently.
- Ensure food quality, taste, portioning, and presentation standards are maintained.
- Supervise and guide Commis chefs and kitchen helpers.
- Monitor stock levels and inform management of shortages.
- Maintain cleanliness and hygiene in the work area.
- Follow food safety, HACCP, and sanitation guidelines.
- Minimize food wastage and control kitchen costs.
- Assist in menu planning and recipe development.
- Ensure proper storage and handling of ingredients.
- Coordinate with other kitchen sections for smooth service operations.
Requirements
- Diploma or Degree in Hotel Management/Culinary Arts preferred.
- 3–5 years of experience in a continental kitchen.
- Strong knowledge of continental cuisine, sauces, soups, grills, and plating techniques.
- Ability to work under pressure in a fast-paced environment.
- Good communication and teamwork skills.
Key Skills
- Continental Food Preparation
- Sauce & Soup Making
- Grilling & Roasting Techniques
- Food Presentation
- Kitchen Operations Management
- Inventory Control
- Food Safety & Hygiene
- Team Supervision
- Time Management
KPI / Performance Indicators
- Food quality and consistency
- Guest satisfaction scores
- Kitchen hygiene compliance
- Food cost and wastage control
- Timely order execution
- Staff productivity and training
Pay: ₹30,000.00 - ₹40,000.00 per hour
Work Location: In person
