Job Description

Position Title

Chef de Partie - Continental Cuisine (CDP - Continental)

Reporting to

Sous Chef / Head Chef

Purpose of the Role

To operate a dedicated section of the kitchen specialising in Continental cuisine (European/Western style: e.g., soups & salads, pasta, grilled meats/fish, sauces, breads) and ensure production of high-quality dishes in line with service, hygiene, cost and presentation standards.

Key Responsibilities

Prepare and cook Continental dishes according to standardized recipes, portion control and plating specifications. Manage the assigned station/section of the kitchen: organize mise-en-place, ingredient prep, equipment, workflow for service and banquets. Ensure consistent food quality, taste and presentation for all items produced from your section. Supervise, train and develop junior kitchen staff (commis chefs, kitchen helpers) working under your station. Collaborate with Sous Chef/Head Chef on daily production planning, stock requisition, par-levels and menu specials. Monitor and control food cost, wastage, and ensure ingredients are used efficiently; assist in stock take, ordering and inventory control of your section. Ensure strict compliance with hygiene, sanitation, health & safety standards (HACCP, food storage, temperature control) within your station. Ensure that equipment and tools in your section are maintained, cleaned, safe and functional. Help maintain kitchen discipline, cleanliness, and operational readiness before, during and after service. Assist in menu?development initiatives for Continental items: suggest new dishes, improvement of presentation, seasonal specials. Work cross-functionally with other kitchen sections, service team and purchasing to meet guest/restaurant standards and business objectives. Be flexible with shifts, service types (a la carte, buffet, banquets), and assist in other sections when required.
Required Qualifications & Experience

Diploma or certificate in Culinary Arts / Hotel Management (preferred) or equivalent professional experience. Proven experience (2+ to 4+ years) working as a Chef de Partie (or similar role) specialising in Continental/Western cuisine in a hotel/restaurant environment. Expertia+2Glassdoor+2 Good knowledge of Continental cooking techniques (e.g., sauces, pasta, grilling, sauteing, baking breads, salads) and kitchen operations. Strong organisational, time-management and multitasking skills; ability to work in a high-pressure service environment. Leadership and team-management skills: ability to train, motivate and monitor junior staff. Understanding of food cost control, inventory management, waste minimisation. Excellent hygiene, safety awareness and kitchen discipline. Good communication skills; willingness to work shifts, weekends and banquets. A positive attitude, creativity and willingness to learn and adapt.
Skills & Competencies

Menu planning and execution for Continental cuisine. High level of proficiency in cooking techniques, presentation and portion control. Staff supervision, mentoring and development. Stock control, ordering, waste management. Hygiene & safety compliance (HACCP, food storage, temperature control) especially relevant for hospitality in India. Flexibility, initiative and ability to respond to service demands. Strong team-player, able to communicate across kitchen and service teams.
Performance Indicators

Consistent quality of food delivered from the Continental station (taste, presentation, temperature, timely service). Adherence to cost targets for your section (food cost %, wastage). Level of stock wastage and spoilage in your section. Training and performance development of staff under your supervision. Operational readiness and cleanliness of your station (audit/inspect results). Guest satisfaction related to Continental menu items (feedback, complaints). Compliance with hygiene, safety and regulatory standards.
Work Environment & Conditions

Fast-paced hotel/restaurant kitchen environment. Shifts will include early mornings, late evenings, weekends and possibly banquets or events. Standing for extended periods, working around hot equipment, and during service peaks. Must maintain professional kitchen attire, grooming and hygiene standards.
Job Types: Full-time, Permanent

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

Benefits:

Food provided Paid sick time Provident Fund
Work Location: In person