DCDP Continental

The Deputy Chef de Partie (DCDP) – Continental is a vital member of the culinary team, supporting the Chef de Partie and Sous Chef in delivering sophisticated continental dishes that match the resort’s high standards. This role balances hands-on cooking with supervisory responsibilities.

Key Responsibilities:

• Culinary Preparation
• Execute continental dishes—including appetizers, soups, salads, pasta, grills, sauces, and plated mains—with meticulous attention to flavor, texture, and presentation.
• Help innovate and refine menu items in line with seasonal availability and guest preferences.
• Team Leadership & Supervision
• Assist in supervising, mentoring, and supporting Commis Chefs and kitchen assistants.
• Ensure efficient communication, task delegation, and team coordination during service hours.
• Quality & Consistency
• Maintain consistency in taste, portioning, and plating across all Continental offerings.
• Oversee daily kitchen operations to uphold quality control standards.
• Hygiene & Safety Compliance
• Enforce kitchen safety, hygiene, and sanitation protocols, adhering strictly to HACCP or local regulatory requirements.
• Lead by example in ensuring the kitchen’s cleanliness during and after service.
• Inventory & Waste Management
• Support stock monitoring, usage tracking, and inventory control.
• Assist in minimizing food waste and optimizing ingredient utilization.
• Cross-Functional Collaboration
• Cooperate with front-of-house staff to ensure seamless guest service and timely delivery of meals.
• Participate in team meetings to plan and streamline operations or events.
• Culinary Development
• Stay abreast of global continental cuisine trends and emerging culinary techniques.
• Share learnings and innovations with the culinary team.

Qualifications & Experience:

• Culinary diploma or degree, preferably in Hotel Management or Culinary Arts.
• 4–6 years of experience in continental cuisine, ideally in fine dining restaurants, luxury resorts, or upscale hotels.
• Strong foundational knowledge of continental cooking techniques, ingredients, and plating standards.
• Demonstrated leadership or supervisory skills within a kitchen or culinary team.

Essential Skills:

• Precise knife and cooking skills.
• Strong organizational and multitasking abilities under pressure.
• Commitment to hygiene, food safety, and operational excellence.
• Effective communication and team management capabilities.
• Flexibility to work across shifts, including weekends and holidays.

Job Type: Full-time

Pay: ₹22,000.00 - ₹27,000.00 per month

Work Location: In person