Demi Chef de Partie - Continental

Delifrance India; New Delhi; On-site; INR 279,000 - 446,000; Full time

Job summary

Dlifrance India is seeking a Demi Chef de Partie (Continental) to assist the Chef de Partie in preparing, cooking and presenting continental dishes at our New Delhi unit. You will uphold hygiene, quality and portion control while supporting daily kitchen operations and menu development.

The role requires proven DCDP experience, strong continental cuisine background, and a culinary diploma or hotel management certification. On-site work with a dynamic kitchen team in a fast-paced environment.

Qualifications

• Proven experience as a Demi Chef de Partie (Continental) or similar role
• Strong background in Continental, Western or Italian cuisines
• Diploma or certification in Culinary Arts or Hotel Management preferred

Responsibilities

• Prepare and cook continental and western dishes as per menu and brand standards
• Support the kitchen team in daily food preparation, mise en place, and service operations
• Maintain consistency in taste, portioning, and presentation of dishes
• Assist in menu development, specials, and food trials when required
• Ensure compliance with food safety, hygiene, and sanitation guidelines
• Monitor and maintain inventory levels, ensuring minimal wastage
• Follow standard recipes and portion control to maintain cost efficiency
• Coordinate with the kitchen and service teams to ensure timely service

Skills

Continental cuisine

Western cuisine

Teamwork

Food safety HACCP

Mise en place

Attention to detail

Cost control

Communication

Education

Diploma in Culinary Arts

Hotel Management certification

Job description

Role Description

This is a full-time, on-site role for a Demi Chef de Partie (Continental) at Dlifrance India, based in New Delhi. As a DCDP Continental, you will be responsible for assisting the Chef de Partie in the preparation, cooking, and presentation of all continental dishes, maintaining consistency, quality, and adherence to hygiene standards.

Key Responsibilities

• Prepare and cook a variety of continental and western dishes as per menu and brand standards.
• Support the kitchen team in daily food preparation, mise en place, and service operations.
• Maintain consistency in taste, portioning, and presentation of dishes.
• Assist in menu development, specials, and food trials when required.
• Ensure compliance with food safety, hygiene, and sanitation guidelines.
• Monitor and maintain inventory levels, ensuring minimal wastage.
• Follow standard recipes and portion control to maintain cost efficiency.
• Coordinate with the kitchen and service teams to ensure timely service.

Qualifications

• Proven experience as a Demi Chef de Partie (Continental) or similar role
• Strong background in Continental, Western, or Italian cuisines
• Sound understanding of various cooking methods, ingredients, and kitchen equipment
• Familiarity with HACCP standards and kitchen safety practices
• Excellent attention to detail and commitment to food quality
• Ability to work efficiently in a fast-paced kitchen and handle multiple tasks
• Good communication and teamwork skills
• Diploma or certification in Culinary Arts or Hotel Management preferred.