Job Description

A Continental CDP (Chef de Partie) job involves preparing and cooking continental dishes to high-quality standards, managing a specific kitchen section, overseeing junior staff, and contributing to menu planning. Key responsibilities include maintaining kitchen hygiene, controlling food costs, ensuring recipe consistency, and coordinating with other kitchen staff and management. The role requires strong culinary skills, organizational abilities, and knowledge of food safety and hygiene regulations. Key responsibilities

Food preparation and cooking:

Prepare, cook, and present continental dishes according to established recipes and quality standards.

Kitchen section management:

Manage and maintain a specific kitchen section, such as the sauce or grill station.

Staff supervision:

Supervise and coordinate the activities of junior kitchen staff, including training and ensuring they adhere to standards.

Menu development:

Assist the head or sous chef in planning and developing new menu items and specials.

Quality and safety control:

Ensure high standards of food quality, safety, and hygiene are maintained at all times.

Inventory and cost control:

Monitor food stock levels, place orders as needed, and manage ingredients to minimize waste and control costs.

Communication:

Coordinate with other kitchen staff, the restaurant manager, and the assistant manager on daily operations, specials, and guest preferences.
Qualifications and skills

Proven experience as a Chef de Partie, Demi Chef de Partie, or similar role, preferably in continental cuisine. Strong knowledge of continental cooking techniques. Excellent culinary and creative skills. Strong organizational, time management, and leadership skills. Ability to work efficiently in a fast-paced environment. Proficiency in food hygiene and safety regulations. Good communication skills.
Job Type: Full-time

Pay: ₹11,587.26 - ₹30,000.00 per month

Work Location: In person