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.
Solid 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 quick-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.
Career growth prospects.

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

Work Location: In person

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