Job Description

The Chef de Partie - Continental is responsible for preparing, cooking, and presenting high-quality continental dishes in line with the resort's standards. The role involves supervising Commis chefs, ensuring kitchen hygiene, and maintaining consistency in taste, portioning, and presentation.

Key Responsibilities

Prepare and cook

continental cuisine

(salads, soups, grills, sauces, pasta, steaks, baked items, etc.) to the highest standards. Assist the Sous Chef in planning menus and daily specials. Supervise and train Commis chefs and kitchen helpers. Maintain food quality, portion control, and presentation consistency. Ensure compliance with hygiene, safety, and sanitation regulations (HACCP standards). Monitor inventory, assist in ordering supplies, and reduce wastage. Work closely with the service team to ensure guest satisfaction. Stay updated with culinary trends, techniques, and plating styles.

Qualifications & Experience

Diploma/Degree in Hotel Management or Culinary Arts. Minimum

3-5 years of experience

in a similar role, preferably in a luxury resort or fine-dining restaurant. Strong expertise in

continental cuisine

(European/Western dishes). Good leadership and team management skills. Knowledge of kitchen hygiene and food safety standards.

Skills Required

Strong culinary and knife skills. Ability to multitask in a high-pressure environment. Creativity and passion for food presentation. Effective communication and interpersonal skills. Flexibility to work in shifts, weekends, and holidays.
Job Type: Full-time

Pay: ?25,000.00 - ?30,000.00 per month

Work Location: In person