Chef De Partie- Continental

Eagleton The Golf Resort; Bengaluru; On-site; INR 400,000 - 700,000; Full time

Job summary

Eagleton The Golf Resort in Bengaluru, Karnataka, is seeking a Chef de Partie (CDP) for the Continental section with 4–9 years’ experience to lead daily operations and ensure top-quality continental cuisine.

You will mentor junior staff, uphold HACCP standards, contribute to menu development, and coordinate with the Executive and Sous Chefs to deliver exceptional guest experiences.

Qualifications

• 4–9 years of experience in Continental cuisine, with Demi Chef de Partie or Chef de Partie background.

Responsibilities

• Prepare and present high-quality Continental dishes per resort standards.
• Independently manage the Continental section during daily operations.
• Ensure consistency in taste, portioning and presentation.
• Assist in menu planning and recipe standardization.
• Supervise and mentor Commis Chefs and junior kitchen staff.
• Maintain hygiene, HACCP standards and kitchen safety.
• Monitor inventory and support cost-control initiatives.
• Coordinate with the Executive Chef and Sous Chef for timely production.
• Maintain cleanliness and proper maintenance of equipment.
• Support banquets and special events.
• Follow all SOPs and health & safety regulations.

Skills

Continental cuisine

Food safety/HACCP

Leadership

Time management

Education

Diploma in Hotel Management

Bachelor’s Degree in Culinary Arts

Job description

Eagleton The Golf Resort is looking for a skilled and passionate Chef de Partie (CDP) Continental with 4–9 years of experience to oversee the Continental section of the kitchen. The ideal candidate will be responsible for preparing high-quality continental cuisine, maintaining consistency in taste and presentation, and ensuring the highest standards of food safety, hygiene, and kitchen operations.

Key Responsibilities

• Prepare and present high-quality Continental dishes in accordance with resort standards.
• Independently manage the Continental section during daily operations.
• Ensure consistency in food quality, presentation, portioning, and taste.
• Assist in menu planning, recipe standardization, and new dish development.
• Supervise and mentor Commis Chefs and junior kitchen staff.
• Maintain hygiene, sanitation, and HACCP standards across the section.
• Monitor inventory, reduce food wastage, and support cost control initiatives.
• Coordinate with the Executive Chef and Sous Chef to ensure timely food production.
• Maintain cleanliness and proper maintenance of kitchen equipment and workstations.
• Support banquet operations, weddings, conferences, and special culinary events.
• Follow all resort SOPs, health & safety regulations, and quality standards.

Qualifications

• Diploma or Bachelor's Degree in Hotel Management, Culinary Arts, or a related field preferred.
• 4–9 years of experience in Continental cuisine, with experience as a Demi Chef de Partie or Chef de Partie in a hotel, resort, or premium restaurant.

Key Skills

• Strong expertise in Continental cuisine and international cooking techniques.
• Knowledge of food safety, hygiene, and HACCP standards.
• Leadership and team management abilities.
• Excellent time management and organizational skills.
• Ability to work efficiently in a fast-paced kitchen environment.
• Passion for culinary innovation and delivering exceptional guest experiences.