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.

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

Work Location: In person