Demi Chef De Partie - Continental Cuisine

Miros Hotels & Resorts; Kolkata District; On-site; INR 500,000 - 750,000; Full time

Job summary

Miros Hotels & Resorts in Kolkata is seeking a senior kitchen professional to lead a designated section and maintain high standards of Indian cuisine. You will work under the Sous Chef to manage recipes, portions, and cost controls.

The role demands 3-5 years in hotel kitchens with at least 2 years as a CDP, strong HACCP knowledge, and leadership to guide junior staff. Willingness to work shifts, weekends, and holidays is essential.

Qualifications

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

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to the highest standards.
• Manage a specific kitchen section under the guidance of the Sous Chef.
• Ensure food production follows recipes, quality standards, and portion control.
• Maintain high levels of cleanliness, hygiene, and food safety per HACCP standards.
• Coordinate with chefs and kitchen staff for smooth service.
• Check and maintain stock levels 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

Culinary skills

Food safety HACCP

Leadership

Teamwork

Pressure handling

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.