Demi Chef De Partie - Continental Cuisine

Miros Hotels & Resorts; Dadri; On-site; INR 450,000 - 700,000; Full time

Job summary

Miros Hotels & Resorts in Dadri, Uttar Pradesh, seeks an experienced CDP to lead a kitchen section and craft multi-cuisine dishes to exacting standards.

You will manage recipes, portion control, HACCP compliance, and coach junior staff, while maintaining cleanliness and cost efficiency in a fast-paced hotel kitchen.

Flexibility to work shifts, weekends, and holidays is required, and a proven track record in hotel or restaurant environments is essential.

Qualifications

• Diploma or certification in Culinary Arts or Hotel Management.
• 3-5 years of hotel/restaurant kitchen experience with at least 2 years as CDP.
• Proficient in Indian cuisine and food costing/portion control.
• Ability to work under pressure and lead a kitchen team.

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to high standards.
• Manage a kitchen section (grill, tandoor, cold kitchen) under Sous Chef.
• Ensure recipes, quality standards, and portion control are followed.
• Maintain cleanliness, hygiene, and HACCP compliance.
• Coordinate with chefs and staff for smooth service.
• Monitor stock levels and request supplies as needed.
• Oversee presentation and consistency of dishes.
• Train Commis Chefs and junior staff.
• Minimise wastage and control food cost without compromising quality.
• Adhere to health, safety, and hygiene regulations.

Skills

Leadership

Teamwork

Time management

Food safety

Pressure handling

Education

Diploma or certification in Culinary Arts / Hotel Management

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.