Continental Demi Chef De Partie

Manifest Hospitality; Mumbai City; On-site; INR 180,000 - 300,000; Full time

Job summary

Manifest Hospitality in Mumbai is seeking a Commis Chef to assist in the Continental section, preparing mise en place and cooking Continental dishes to standard recipes.

You will handle pasta, sauces, soups, salads, vegetables, grills, poultry, meat and fish, ensuring consistency in taste, presentation and portion control, while upholding HACCP and hygiene standards.

Responsibilities

• Prepare daily mise en place for the Continental section.
• Prepare and cook Continental dishes according to standard recipes and portion specifications.
• Handle and prepare pasta, sauces, soups, salads, vegetables, grills, poultry, meat, fish and other Continental preparations as required.
• Ensure consistency in taste, quality, presentation and portion control.
• Assist the Chef de Partie during breakfast, lunch, dinner, banquet and la carte service.
• Supervise and guide Commis Chefs and trainees working in the section.
• Ensure the workstation, equipment and utensils are clean, organised, and ready for service.
• Follow FIFO, proper food storage, labelling, and stock-rotation procedures.
• Monitor ingredient availability and report shortages to the Chef de Partie.
• Minimise food wastage and support kitchen cost-control procedures.
• Follow HACCP, food safety, hygiene, and sanitation standards at all times.
• Maintain proper temperature records and ensure safe handling of food.
• Operate kitchen equipment safely and report any defects or maintenance requirements.
• Assist with menu preparation, new dish development and recipe trials when required.
• Coordinate with other kitchen sections and the service team for smooth food service.
• Please maintain professional grooming, discipline, and teamwork.
• Perform other duties assigned by the Chef de Partie, Sous Chef or Executive Chef

Job description

Role & responsibilities

• Prepare daily mise en place for the assigned Continental section.
• Prepare and cook Continental dishes according to standard recipes and portion specifications.
• Handle and prepare pasta, sauces, soups, salads, vegetables, grills, poultry, meat, fish and other Continental preparations as required.
• Ensure consistency in taste, quality, presentation and portion control.
• Assist the Chef de Partie during breakfast, lunch, dinner, banquet and la carte service.
• Supervise and guide Commis Chefs and trainees working in the section.
• Ensure the workstation, equipment and utensils are clean, organised, and ready for service.
• Follow FIFO, proper food storage, labelling, and stock-rotation procedures.
• Monitor ingredient availability and report shortages to the Chef de Partie.
• Minimise food wastage and support kitchen cost-control procedures.
• Follow HACCP, food safety, hygiene, and sanitation standards at all times.
• Maintain proper temperature records and ensure safe handling of food.
• Operate kitchen equipment safely and report any defects or maintenance requirements.
• Assist with menu preparation, new dish development and recipe trials when required.
• Coordinate with other kitchen sections and the service team for smooth food service.
• Please maintain professional grooming, discipline, and teamwork.
• Perform other duties assigned by the Chef de Partie, Sous Chef or Executive Chef