Demi Chef De Partie - Continental Cuisine

Miros Hotels & Resorts; New Delhi; On-site; INR 450,000 - 650,000; Full time

Job summary

Miros Hotels & Resorts in Delhi is seeking an experienced CDP to lead and support a busy kitchen. You will manage a specific section, cook multi-cuisine dishes to high standards, and ensure cost control and HACCP compliance.

Required diploma in Culinary Arts or Hotel Management with 3–5 years in hotel/restaurant kitchens, including at least 2 years as CDP; strong Indian cuisine skills; ability to work under pressure and lead a team, with flexibility for shifts and weekends.

Qualifications

• Diploma in Culinary Arts or Hotel Management required with 3–5 years of kitchen experience, including at least 2 years as CDP.
• Strong knowledge of Indian cuisine and hands-on kitchen skills.
• Ability to work under pressure in a fast-paced hotel kitchen.
• Excellent team player with leadership potential and proactive attitude.
• Flexibility to work in shifts, weekends and holidays.

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to high standards.
• Manage a specific kitchen section under Sous Chef guidance.
• Ensure production follows recipes, quality standards, and portions.
• Maintain cleanliness, hygiene and HACCP compliance.
• Coordinate with chefs and kitchen staff for smooth service.
• Monitor stock levels and requisition supplies.
• Oversee presentation and consistency of dishes.
• Train Commis Chefs and junior staff in their section.
• Minimize wastage and control food cost while preserving quality.
• Ensure health and safety regulations are followed.

Skills

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.