Continental CDP

Position Title

Chef de Partie – Continental Cuisine (CDP – Continental)

Reporting to

Sous Chef / Head Chef

Purpose of the Role

To operate a dedicated section of the kitchen specialising in Continental cuisine (European/Western style: e.g., soups & salads, pasta, grilled meats/fish, sauces, breads) and ensure production of high-quality dishes in line with service, hygiene, cost and presentation standards.

Key Responsibilities

• Prepare and cook Continental dishes according to standardized recipes, portion control and plating specifications.
• Manage the assigned station/section of the kitchen: organize mise-en-place, ingredient prep, equipment, workflow for service and banquets.
• Ensure consistent food quality, taste and presentation for all items produced from your section.
• Supervise, train and develop junior kitchen staff (commis chefs, kitchen helpers) working under your station.
• Collaborate with Sous Chef/Head Chef on daily production planning, stock requisition, par-levels and menu specials.
• Monitor and control food cost, wastage, and ensure ingredients are used efficiently; assist in stock take, ordering and inventory control of your section.
• Ensure strict compliance with hygiene, sanitation, health & safety standards (HACCP, food storage, temperature control) within your station.
• Ensure that equipment and tools in your section are maintained, cleaned, safe and functional.
• Help maintain kitchen discipline, cleanliness, and operational readiness before, during and after service.
• Assist in menu‐development initiatives for Continental items: suggest new dishes, improvement of presentation, seasonal specials.
• Work cross-functionally with other kitchen sections, service team and purchasing to meet guest/restaurant standards and business objectives.
• Be flexible with shifts, service types (à la carte, buffet, banquets), and assist in other sections when required.

Required Qualifications & Experience

• Diploma or certificate in Culinary Arts / Hotel Management (preferred) or equivalent professional experience.
• Proven experience (2+ to 4+ years) working as a Chef de Partie (or similar role) specialising in Continental/Western cuisine in a hotel/restaurant environment. Expertia+2Glassdoor+2
• Good knowledge of Continental cooking techniques (e.g., sauces, pasta, grilling, sautéing, baking breads, salads) and kitchen operations.
• Strong organisational, time-management and multitasking skills; ability to work in a high-pressure service environment.
• Leadership and team-management skills: ability to train, motivate and monitor junior staff.
• Understanding of food cost control, inventory management, waste minimisation.
• Excellent hygiene, safety awareness and kitchen discipline.
• Good communication skills; willingness to work shifts, weekends and banquets.
• A positive attitude, creativity and willingness to learn and adapt.

Skills & Competencies

• Menu planning and execution for Continental cuisine.
• High level of proficiency in cooking techniques, presentation and portion control.
• Staff supervision, mentoring and development.
• Stock control, ordering, waste management.
• Hygiene & safety compliance (HACCP, food storage, temperature control) especially relevant for hospitality in India.
• Flexibility, initiative and ability to respond to service demands.
• Strong team-player, able to communicate across kitchen and service teams.

Performance Indicators

• Consistent quality of food delivered from the Continental station (taste, presentation, temperature, timely service).
• Adherence to cost targets for your section (food cost %, wastage).
• Level of stock wastage and spoilage in your section.
• Training and performance development of staff under your supervision.
• Operational readiness and cleanliness of your station (audit/inspect results).
• Guest satisfaction related to Continental menu items (feedback, complaints).
• Compliance with hygiene, safety and regulatory standards.

Work Environment & Conditions

• Fast-paced hotel/restaurant kitchen environment.
• Shifts will include early mornings, late evenings, weekends and possibly banquets or events.
• Standing for extended periods, working around hot equipment, and during service peaks.
• Must maintain professional kitchen attire, grooming and hygiene standards.

Job Types: Full-time, Permanent

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

Benefits:

• Food provided
• Paid sick time
• Provident Fund

Work Location: In person