Demi Chef De Partie - Continental Cuisine

Miros Hotels & Resorts; Ahmedabad District; On-site; INR 450,000 - 750,000; Full time

Job summary

Miros Hotels & Resorts in Ahmedabad is seeking an experienced CDP to lead a busy kitchen and deliver high‑level Indian cuisine across multi‑cuisine dishes. You will manage a specific kitchen section under the Sous Chef, ensure recipes, portion control, and consistent plating while maintaining HACCP standards.

Responsibilities include coordinating with chefs, controlling stock and food cost, training junior staff, and ensuring health and safety compliance in a fast-paced hotel kitchen environment.

Qualifications

• Diploma or certification in Culinary Arts/Hotel Management.
• Minimum 3‑5 years in hotel/restaurant kitchen; at least 2 years as CDP.
• Strong knowledge of Indian cuisine and kitchen operations.

Responsibilities

• Prepare, cook, and present multi‑cuisine dishes to high standards.
• Manage a specific kitchen section under the guidance of the Sous Chef.
• Ensure production follows recipes, quality standards, and portion control guidelines.
• Maintain cleanliness, hygiene and food safety per HACCP standards.
• Coordinate with other chefs and kitchen staff to ensure timely service.
• Check and maintain stock levels of ingredients and requisition supplies as needed.
• Monitor preparation and presentation for consistency in taste and appearance.
• Train and guide Commis Chefs and junior staff in their section.
• Minimize wastage and control food cost without compromising on quality.
• Ensure compliance with health, safety, and hygiene regulations at all times.

Skills

Kitchen experience

CDP experience

Leadership

Food costing

Indian cuisine

HACCP knowledge

Team player

Education

Diploma in Culinary Arts

Hotel Management degree

Job description

Key Responsibilities:

• Prepare, cook, and present multi-cuisine dishes to the highest standards.
  
• Manage a specific kitchen section (e.g., grill, tandoor, cold kitchen, etc.) under the guidance of the Sous Chef.
  
• Ensure food production is carried out according to recipes, quality standards, and portion control guidelines.
  
• Maintain high levels of cleanliness, hygiene, and food safety in the work area as per HACCP standards.
  
• Coordinate with other chefs and kitchen staff to ensure smooth and timely service.
  
• Check and maintain stock levels of ingredients and requisition supplies as needed.
  
• Monitor the preparation and presentation of food to ensure consistency in taste and appearance.
  
• Train and guide Commis Chefs and junior staff in their section.
  
• Minimize wastage and control food cost without compromising on quality.
  
• Ensure compliance with health, safety, and hygiene regulations at all times.
  

Requirements:

• Diploma or certification in Culinary Arts / Hotel Management or relevant field.
  Minimum 3-5 years of experience in a hotel or restaurant kitchen, with at least 2 years as a CDP.
• Strong knowledge and hands-on experience in preparing Indian, cuisine.
  Good understanding of kitchen operations, food costing, and portion control.
• Ability to work under pressure and in a fast-paced environment.
• Excellent team player with leadership skills and a proactive attitude.
• Flexibility to work in shifts, weekends, and holidays.