Job Description

The Deputy Chef de Partie (DCDP) - Continental is a vital member of the culinary team, supporting the Chef de Partie and Sous Chef in delivering sophisticated continental dishes that match the resort's high standards. This role balances hands-on cooking with supervisory responsibilities.

Key Responsibilities:

Culinary Preparation

Execute continental dishes--including appetizers, soups, salads, pasta, grills, sauces, and plated mains--with meticulous attention to flavor, texture, and presentation. Help innovate and refine menu items in line with seasonal availability and guest preferences.

Team Leadership & Supervision

Assist in supervising, mentoring, and supporting Commis Chefs and kitchen assistants. Ensure efficient communication, task delegation, and team coordination during service hours.

Quality & Consistency

Maintain consistency in taste, portioning, and plating across all Continental offerings. Oversee daily kitchen operations to uphold quality control standards.

Hygiene & Safety Compliance

Enforce kitchen safety, hygiene, and sanitation protocols, adhering strictly to HACCP or local regulatory requirements. Lead by example in ensuring the kitchen's cleanliness during and after service.

Inventory & Waste Management

Support stock monitoring, usage tracking, and inventory control. Assist in minimizing food waste and optimizing ingredient utilization.

Cross-Functional Collaboration

Cooperate with front-of-house staff to ensure seamless guest service and timely delivery of meals. Participate in team meetings to plan and streamline operations or events.

Culinary Development

Stay abreast of global continental cuisine trends and emerging culinary techniques. Share learnings and innovations with the culinary team.

Qualifications & Experience:

Culinary diploma or degree, preferably in Hotel Management or Culinary Arts. 4-6 years of experience in continental cuisine, ideally in fine dining restaurants, luxury resorts, or upscale hotels. Strong foundational knowledge of continental cooking techniques, ingredients, and plating standards. Demonstrated leadership or supervisory skills within a kitchen or culinary team.

Essential Skills:

Precise knife and cooking skills. Strong organizational and multitasking abilities under pressure. Commitment to hygiene, food safety, and operational excellence. Effective communication and team management capabilities. Flexibility to work across shifts, including weekends and holidays.
Job Type: Full-time

Pay: ?22,000.00 - ?27,000.00 per month

Work Location: In person