Job Title: Chef de Partie – Continental
Department: Kitchen / Food Production
Location: Kochi, Kerala
Employment Type: Full-Time
Reports To: Executive Chef

Job Summary

We are seeking a passionate and experienced Chef de Partie – Continental to oversee the Continental section of our kitchen. The ideal candidate will be responsible for preparing high-quality Continental dishes, maintaining food quality and hygiene standards, supervising junior kitchen staff, and ensuring smooth day-to-day kitchen operations.

Key Responsibilities

- Prepare and present Continental dishes according to standard recipes and presentation guidelines.
- Manage the assigned kitchen section efficiently during preparation and service.
- Ensure consistency in taste, quality, portion control, and food presentation.
- Supervise and guide Commis Chefs and other junior kitchen staff.
- Monitor stock levels and coordinate with the Sous Chef for ordering ingredients.
- Minimize food wastage and maintain food cost control.
- Ensure proper storage, labeling, and rotation of food items (FIFO).
- Maintain high standards of cleanliness, hygiene, and food safety in compliance with HACCP and FSSAI guidelines.
- Inspect the quality and freshness of ingredients before use.
- Assist in menu planning, recipe development,



and introducing seasonal specials.
- Ensure all kitchen equipment is handled safely and maintained properly.
- Work collaboratively with the kitchen and service teams to deliver an excellent guest experience.

Required Qualifications

- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- 3–5 years of experience in Continental cuisine, with at least 1–2 years as a Chef de Partie or Demi Chef de Partie in a reputed hotel or restaurant.
- Strong knowledge of Continental cooking techniques, sauces, grilling, roasting, baking, and plating.
- Good understanding of food safety and hygiene standards.
- Ability to work efficiently in a fast-paced environment.
- Strong leadership, communication, and team management skills.

Preferred Skills

- Creativity in menu development and food presentation.
- Knowledge of inventory management and food costing.
- Excellent organizational and time management skills.
- Ability to work flexible shifts, weekends, and public holidays.

Salary & Benefits

- Competitive salary based on experience
- Duty meals.
- Growth opportunities opportunities.

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person

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