Demi Chef De Partie - Continental Cuisine

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

Job summary

Miros Hotels & Resorts in Delhi seeks an experienced CDP to lead a kitchen section and help deliver multi‑cuisine dishes at the highest standards. You will work under the Sous Chef, ensuring recipes are followed, portions controlled, and service remains timely.

The role requires 3–5 years in hotel/restaurant kitchens with at least 2 years as a CDP, strong knowledge of Indian cuisine, and a proactive leadership mindset. Shifts, weekends, and holidays are expected.

Qualifications

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

Responsibilities

• Prepare, cook and present multi-cuisine dishes to high standards.
• Manage a specific kitchen section under guidance of the Sous Chef.
• Ensure production follows recipes, quality standards and portion controls.
• Maintain hygiene and HACCP standards in the work area.
• Coordinate with chefs and staff for smooth service.
• Check stock levels and requisition supplies as needed.
• Monitor presentation for consistency in taste and appearance.
• Train and guide Commis Chefs and junior staff.
• Minimize wastage and control food cost while maintaining quality.
• Ensure compliance with health, safety and hygiene regulations.

Skills

Culinary skills

Leadership

Food safety

Team player

Time management

Education

Diploma in Culinary Arts/Hotel Management

Tools

Tandoor

Grill

Cold kitchen

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.