Chef de Partie – Continental Cuisine (Bulk Kitchen)

Job Description (JD) – CDP (Continental Cuisine, Bulk Kitchen)

Job Title
Chef de Partie (Continental – Bulk Kitchen)

Department
Kitchen Operations

Location
Mumbai

Reports To
Executive Chef

Reportees
Commi

A. About the Company

Raksha Hospitality is one of Mumbai’s most trusted names in hospitality, catering, and event services, with over three decades of experience. From intimate gatherings to large-scale events, we deliver flavorful, high-quality cuisine backed by smooth, reliable service. With a dedicated team and a deep understanding of cultural and corporate needs, we make every event memorable—because great food and exceptional hospitality bring people together.

Website: https://rakshahospitality.com

B. Job Summary

The Chef de Partie (CDP) – Continental (Bulk Kitchen) is responsible for overseeing food preparation and cooking of continental dishes in high-volume catering operations. The role requires expertise in Continental cuisine, supervising commis and junior chefs, ensuring food consistency, hygiene, and timely delivery as per bulk event requirements. The CDP also supports menu planning, inventory control, wastage reduction, and smooth coordination with kitchen and service teams.

C. Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook a wide range of Continental dishes (soups, sauces, grills, pastas, baked dishes, etc.) in bulk quantities.
• Follow standardized recipes while ensuring quality, taste, and presentation.
• Maintain consistency and portion control in all preparations.

2. Kitchen Operations

• Oversee and manage your assigned kitchen section during bulk event production.
• Supervise and train Commi chefs in cooking techniques and bulk preparation methods.
• Ensure all mise-en-place is completed and ingredients are properly stored for freshness.

3. Hygiene & Safety

• Ensure strict compliance with FSSAI and food safety standards.
• Maintain cleanliness, sanitation, and organization of the kitchen and workstations.
• Follow FIFO practices and proper labelling of all items.

4. Research & Development

• Assist in developing and standardizing Continental dishes suitable for bulk production.
• Contribute ideas for menu enhancements that balance taste, efficiency, and cost-effectiveness.
• Participate in tastings and trials for large-scale menus.

5. Inventory & Cost Control

• Monitor stock levels and inform seniors of shortages or excess.
• Minimize wastage through proper planning and portioning.
• Ensure efficient usage of raw materials.

6. Team Management & Coordination

• Coordinate with other sections and service teams for timely order execution.
• Attend daily briefings and align with event requirements.
• Mentor junior staff and maintain team discipline and morale.

D. Skills & Requirements

• Strong knowledge of Continental cuisine (sauces, soups, grills, salads, baked items).
• Experience in bulk kitchen operations for banquets/events.
• Excellent knife skills and cooking techniques.
• Ability to work under pressure in high-volume environments.
• Knowledge of food safety, hygiene, and cost control.

E. Preferred Qualification & Experience

• Culinary Diploma/Certification from a recognized institute.
• Minimum 3 years of experience as CDP in Continental cuisine, preferably in bulk kitchen catering/hospitality setups.

Languages: English, Hindi (knowledge of regional languages is an advantage).
Travel Requirements: As per event and operational needs.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Application Question(s):

• Do you have at least 2 years of experience as a Chef de Partie in Continental cuisine?
• Have you previously worked in bulk kitchen/banquet catering operations?
• Are you currently located in Mumbai, Mumbai (Suburban), Mira-Bhayander, or Vasai-Virar?
• Do you hold a culinary certification, diploma, degree, or related education from a recognized institute?
• What was your last CTC (Cost to Company) and what is your expected CTC?

Work Location: In person