The Role: We are looking for an experienced and talented Chef de Partie specializing in Continental cuisine, with approximately 6 years of progressive culinary experience. As a Continental CDP, you will be responsible for managing a specific kitchen section (e.g., Saucier, Garde Manger, Rotisseur, Entremetier), ensuring the highest standards of food preparation, quality, and presentation. You will lead by example, mentor junior staff, and contribute significantly to our culinary success.

What You'll Do:

Section Management: Take full ownership of your assigned Continental kitchen section, including daily operations, mise en place, and workflow.
Culinary Execution: Prepare, cook, and present a wide range of Continental dishes with precision, consistency, and artistic flair, adhering to established recipes and standards.
Quality Control: Ensure all dishes leaving your section meet our high standards for taste, temperature, portioning, and presentation.
Team Leadership: Supervise, train, and motivate Commis chefs and kitchen assistants within your section, guiding them on techniques and best practices.
Inventory & Cost Control: Manage inventory for your section's ingredients, minimize waste, and assist with ordering and stock rotation.
Hygiene & Safety: Strictly adhere to all food safety, hygiene, and sanitation standards (e.g., HACCP principles) within your section and the kitchen.
Collaboration: Work closely with the Sous Chef and other CDPs to ensure smooth kitchen operations and timely service during peak hours.
Menu Input: Contribute ideas for new menu items or improvements based on culinary trends and guest feedback.

What You'll Bring:

Experience: Approximately 6 years of dedicated culinary experience, with a strong focus on Continental cuisine, ideally in a reputable hotel or fine-dining restaurant.
Expertise: In-depth knowledge of various Continental cooking techniques, classic and modern dishes, and international flavor profiles.
Leadership: Proven ability to manage a kitchen section independently and effectively lead and mentor a small team.
Skills: Strong organizational skills, attention to detail, precision in cooking, and excellent communication abilities.
Problem-Solving: Ability to work efficiently under pressure and solve operational challenges effectively.
Hygiene: Thorough understanding and strict adherence to food safety and sanitation regulations.
Education: A culinary diploma or degree from a recognized institution is highly preferred.
Availability: Flexibility to work various shifts, including evenings, weekends, and public holidays.

Job Type: Full-time

Benefits:

Food provided
Provident Fund

Schedule:

Rotational shift

Supplemental Pay:

Yearly bonus

Ability to commute/relocate:

Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)

Experience:

Continental Food Cooking: 6 years (Required)

Work Location: In person