Chef de Partie - Continental Cuisine

Dariya Hospitality; Navi Mumbai; Sur place; INR 450 000 - 650 000; Plein temps

Résumé du poste

MELIOR INN is seeking a skilled Continental CDP to manage the Continental kitchen, ensuring top-notch quality, taste, consistency, and presentation. The role requires strong knowledge of Continental cuisine, professional cooking techniques, and strict food safety standards.

The ideal candidate will lead a kitchen section, coordinate with the Sous Chef and other sections, and guide junior chefs while maintaining high standards during busy service periods.

Qualifications

• 3–5 years of experience in a professional kitchen, preferably in hotels or quality restaurants.
• Previous experience as a Continental CDP or in a similar kitchen section leadership role preferred.
• Strong knowledge of Continental cuisine, cooking techniques, sauces, stocks, pasta, and grilling.

Responsabilités

• Manage the assigned Continental kitchen section and ensure smooth day-to-day kitchen operations.
• Prepare Continental dishes, soups, sauces, stocks, pasta, grilled items, and other menu preparations.
• Organise mise en place and ensure all ingredients and equipment are ready before service.
• Maintain consistency in taste, quality, portion sizes, and food presentation.
• Follow standard recipes, plating guidelines, and food-cost control procedures.
• Ensure compliance with food safety, sanitation, temperature control, and personal hygiene standards.
• Guide and supervise Commis Chefs and coordinate with the Sous Chef and other kitchen sections.
• Monitor ingredient availability, maintain stock levels, and follow proper food storage and stock rotation procedures.
• Minimise food wastage and ensure efficient utilisation of ingredients.
• Maintain cleanliness, discipline, and organisation in the assigned kitchen section.
• Coordinate food preparation and service timing to ensure timely order delivery.
• Assist in menu preparation, new dish trials, and improvements in food quality as required.

Connaissances

Continental cuisine

Kitchen leadership

Food safety

Mise en place

Description du poste

MELIOR INN is looking for a skilled and experienced Continental CDP (Chef de Partie) to manage the Continental kitchen section and ensure high standards of food quality, taste, consistency, and presentation. The ideal candidate should have strong knowledge of Continental cuisine, professional cooking techniques, kitchen operations, and food safety standards.

Key Responsibilities

• Manage the assigned Continental kitchen section and ensure smooth day-to-day kitchen operations.
• Prepare Continental dishes, soups, sauces, stocks, pasta, grilled items, and other menu preparations.
• Organise mise en place and ensure all ingredients and equipment are ready before service.
• Maintain consistency in taste, quality, portion sizes, and food presentation.
• Follow standard recipes, plating guidelines, and food-cost control procedures.
• Ensure compliance with food safety, sanitation, temperature control, and personal hygiene standards.
• Guide and supervise Commis Chefs and coordinate with the Sous Chef and other kitchen sections.
• Monitor ingredient availability, maintain stock levels, and follow proper food storage and stock rotation procedures.
• Minimise food wastage and ensure efficient utilisation of ingredients.
• Maintain cleanliness, discipline, and organisation in the assigned kitchen section.
• Coordinate food preparation and service timing to ensure timely order delivery.
• Assist in menu preparation, new dish trials, and improvements in food quality as required.

Desired Candidate Profile

• 3-5 years of experience in a professional kitchen, preferably in hotels or quality restaurants.
• Previous experience as a Continental CDP or in a similar kitchen section leadership role preferred.
• Strong knowledge of Continental cuisine, cooking techniques, sauces, stocks, pasta, and grilling.
• Ability to independently manage a kitchen section during busy service periods.
• Good knowledge of mise en place, plating, portion control, and food-cost management.
• Understanding of food safety, hygiene, sanitation, and temperature control.
• Strong teamwork, communication, time management, and leadership skills.
• Disciplined, quality-focused, and committed to maintaining professional kitchen standards.