Demi Chef De Partie - Continental Cuisine

Miros Hotels & Resorts; Gurugram District; On-site; INR 480,000 - 600,000; Full time

Job summary

Miros Hotels & Resorts is seeking an experienced CDP to oversee a busy hotel kitchen. You will prepare, cook, and present multi-cuisine dishes, manage a specific section, and ensure adherence to recipes, quality standards, and portion control.

You will lead Commis Chefs, control costs, maintain HACCP compliance, and coordinate with culinary teams to deliver high-quality service. A Diploma in Culinary Arts or Hotel Management is required, with 3–5 years in similar roles.

Qualifications

• Diploma or certification in Culinary Arts or Hotel Management.
• Minimum 3–5 years in a hotel/restaurant kitchen, with at least 2 years as a CDP.
• Strong knowledge of Indian cuisine and kitchen operations.
• Understanding of food costing and portion control.
• Ability to work under pressure and lead a team.
• Willingness to work shifts, weekends, and holidays.

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to high standards.
• Manage a kitchen section (e.g., grill, tandoor, cold) under Sous Chef.
• Ensure food production follows recipes, quality, and portion controls.
• Maintain cleanliness, hygiene, and HACCP compliance.
• Coordinate with chefs and staff for smooth service.
• Check stock levels and requisition supplies.
• Monitor presentation for consistency in taste and appearance.
• Train and guide Commis Chefs and junior staff.
• Minimize wastage and control food cost.
• Work flexible shifts, weekends, holidays.

Skills

Team leadership

Ability to work under pressure

Fast-paced environment adaptability

Strong teamwork

Education

Diploma 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.