Continental Cdp: Hotel

**Job Summary**:
The **Chef de Partie (CDP) - Continental Cuisine** is responsible for preparing and presenting high-quality continental dishes in accordance with hotel standards. This role involves managing a specific section of the kitchen, supervising junior chefs, ensuring food consistency, and maintaining hygiene and safety regulations.

**Key Responsibilities:1. Food Preparation & Cooking**
- Prepare and cook a variety of **continental dishes** including **soups, salads, appetizers, main courses, and desserts**.
- Ensure food quality, taste, and presentation meet hotel standards.
- Follow standardized recipes and portion control guidelines.
- Manage the cooking process, including **grilling, roasting, sautéing, baking, and sauce preparation**.

**2. Kitchen Operations & Team Supervision**
- Oversee a **specific section of the kitchen** (e.g., grill, sauté, cold kitchen, or pastry).
- Supervise and train **commis chefs and junior kitchen staff**.
- Ensure timely preparation and smooth service during peak hours.
- Coordinate with other kitchen sections to maintain workflow efficiency.

**3. Inventory & Stock Management**
- Monitor stock levels and assist in inventory control.
- Ensure proper storage of ingredients, maintaining **FIFO (First In, First Out)** principles.
- Work with the purchasing team to order high-quality ingredients.
- Reduce food wastage and optimize kitchen resources.

**4. Hygiene & Safety Compliance**
- Maintain strict **hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO)**.
- Ensure all kitchen equipment and workstations are cleaned and sanitized.
- Follow **hotel safety regulations**, including fire and hazard protocols.

**5. Menu Development & Innovation**
- Assist the **Sous Chef and Executive Chef** in developing new continental dishes and menu items.
- Experiment with new cooking techniques and presentation styles.
- Provide feedback on guest preferences and menu enhancements.

**Requirements**:

- Proven experience as a **CDP or Senior Commis Chef** specializing in **Continental cuisine**.
- Expertise in **Western culinary techniques, plating styles, and food presentation**.
- Strong knowledge of **meat, seafood, dairy, sauces, and European-style cooking**.
- Ability to work efficiently in a fast-paced, high-volume kitchen.
- Good leadership, communication, and teamwork skills.
- Proficiency in kitchen management software and hotel ERP systems.

**Education & Experience**:

- **Diploma/Degree** in Hotel Management, Culinary Arts, or a related field.
- **3-5 years** of experience in a professional kitchen, preferably in a **5-star hotel or fine-dining restaurant**.

Pay: ₹28,000.00 - ₹40,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Rotational shift

Supplemental Pay:

- Yearly bonus

Work Location: In person