Chef de Partie

Job Summary:

The Chef de Partie – Continental Cuisine is responsible for overseeing a specific section of the kitchen and ensuring high-quality food preparation, particularly focusing on Continental dishes. This role includes supervising junior kitchen staff, managing mise-en-place, and ensuring that food is cooked and presented according to standards and recipes.

Key Responsibilities:

• Prepare and cook Continental dishes such as grilled meats, steaks, pasta, sauces, salads, soups, and appetizers.
• Supervise and manage Commis and Demi Chefs in the assigned kitchen section.
• Ensure timely preparation and service during meal periods.
• Maintain consistency in taste, quality, portioning, and presentation of all dishes.
• Follow standard recipes and kitchen SOPs for Continental cuisine.
• Ensure proper mise-en-place before each shift and maintain station cleanliness throughout service.
• Monitor food stock and assist with ordering ingredients and supplies.
• Minimize food waste and monitor portion control.
• Maintain strict hygiene and sanitation standards in line with HACCP and local regulations.
• Collaborate with the Sous Chef and Executive Chef on menu development and new dish trials.
• Train and mentor junior kitchen staff in Continental techniques and kitchen operations.

Requirements:

• 3–5 years of experience in a professional kitchen, with at least 1–2 years as a CDP or equivalent.
• Strong knowledge of Continental cuisine and cooking techniques (e.g., grilling, sautéing, baking, roasting, emulsifying sauces).
• Culinary diploma or professional chef certification is preferred.
• Excellent organizational and time management skills.
• Ability to lead a small team and maintain composure under pressure.
• High standards of cleanliness and hygiene.
• Flexibility to work shifts, weekends, and holidays.

Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person