Job Description

About the Property

Casino Hotel, located on Willingdon Island in Kochi, is part of the CGH Earth portfolio -- a well-regarded hospitality group known for its sustainable, experience-driven luxury hotels and resorts across India. The property combines heritage charm with modern amenities, offering guests exceptional service and comfort in every stay.

Job Summary

The

Chef de Partie - Continental

is responsible for preparing, cooking, and presenting high-quality continental cuisine in accordance with the hotel's culinary standards. You will manage your assigned kitchen station, ensuring consistent food quality, portion control, and presentation while maintaining hygiene and safety standards in a luxury hospitality environment.

Key Responsibilities

Food Preparation & Production

Prepare and cook continental menu items according to recipes, quality standards, and presentation guidelines. Regulate temperatures of ovens, grills, roasters, and other kitchen equipment. Ensure proper portioning, arrangement, and garnish of dishes. Prepare cold food items and daily specials consistent with standards. Monitor food quality and quantities during preparation and service.

Kitchen Operations & Standards

Complete mise en place and ensure ingredients are prepped and stored appropriately. Maintain accurate food logs and communicate menu changes or out-of-stock items to the kitchen and service teams. Follow food safety, hygiene, and sanitation procedures at all times. Ensure workstations are clean, organized, and compliant with HACCP and related standards. Monitor inventory levels, assist with stock rotation, and minimize waste.

Teamwork & Communication

Work collaboratively with other kitchen staff to ensure efficient service. Assist in training, coaching, and mentoring junior kitchen staff where required. Communicate effectively with front-of-house teams about menu items and service requirements. Support team objectives and contribute ideas for menu development and improvements.

Guest & Service Focus

Anticipate and address guest service needs relating to food quality and presentation. Ensure dishes leaving your station meet the hotel's luxury food standards. Perform other tasks as assigned by the Sous Chef or Executive Chef to support kitchen operations.

Qualifications

Education & Experience

Culinary diploma or equivalent certification preferred. Minimum of

3 years' experience

in continental cuisine or a similar Chef de Partie role, ideally within a 5-star hotel or upscale dining environment.

Skills & Attributes

Strong knowledge of continental cooking techniques and kitchen procedures. Excellent attention to detail and commitment to food quality and presentation. Ability to work effectively under pressure in a busy, fast-paced kitchen. Good communication skills and a team-oriented approach. Understanding of food safety, hygiene practices, and kitchen best practices.

Working Conditions

Shift work including mornings, evenings, weekends, and public holidays as required. Physical ability to stand for long periods and safely handle kitchen equipment.

Why Join Us

Opportunity to work in a world-class culinary team in a luxury hotel setting. Professional development and career growth opportunities. A supportive, high-performance kitchen environment where quality and excellence are valued.
Job Types: Full-time, Permanent

Pay: ₹37,000.00 - ₹38,500.00 per month

Benefits:

Provident Fund
Work Location: In person