Shahpura Hotels & Resorts

Shahpura Hotels & Resorts is looking for CDP / DCDP - Continental /Indian to join our dynamic team and embark on a rewarding career journey You will play a key role in the culinary team of a restaurant or kitchen This role involves taking responsibility for a specific section of the kitchen, ensuring the preparation and presentation of dishes meet high-quality standards, and contributing to the overall success of the culinary department Key Responsibilities: Menu Planning and Execution: Assist in planning and developing menus for the designated cuisine type (Continental or South Indian) Execute dishes in accordance with established recipes and presentation standards Cooking and Food Preparation: Prepare and cook dishes as per the menu, ensuring consistency in taste, flavour, and presentation Oversee the cooking process and manage timing to ensure timely service Quality Control: Maintain high standards of food quality, hygiene, and safety Conduct regular checks to ensure adherence to recipes and portion sizes Section Management: Take charge of a specific section of the kitchen, such as grill, sauce, pastry, or South Indian cuisine Coordinate with other kitchen staff for smooth operations Ingredient Management: Manage and control inventory for the designated section Ensure the availability of fresh and quality ingredients Team Collaboration: Collaborate with other chefs and kitchen staff to coordinate menu items and ensure seamless service Communicate effectively with the kitchen team Training and Development: Train and mentor junior kitchen staff in cooking techniques and presentation Ensure adherence to culinary standards Hygiene and Safety: Follow and enforce proper food handling, storage, and sanitation standards Conduct regular checks to maintain a clean and organized kitchen Menu Innovation: Contribute to menu innovation and the development of new dishes Stay updated on industry trends and incorporate modern cooking techniques Customer Interaction: Collaborate with the service staff to understand customer preferences and feedback Make adjustments to dishes based on customer requests Adherence to Regulations: Ensure compliance with food safety regulations and health codes Implement and enforce kitchen policies and procedures Qualifications and Skills: Culinary degree or relevant certification Proven experience as a Chef de Partie or Demi Chef de Partie, with specialization in Indian, Continental or South Indian cuisine In-depth knowledge of cooking techniques, flavors, and presentation Strong organizational and multitasking skills Excellent communication and leadership abilities Creativity and innovation in menu planning Familiarity with kitchen equipment and modern cooking methods High standards of cleanliness and adherence to safety protocols