Position Title

Chef de Partie – Continental Cuisine (CDP – Continental)

Reporting to

Sous Chef / Head Chef

Purpose of the Role

To operate a dedicated section of the kitchen specialising in Continental cuisine (European/Western style: e.g., soups & salads, pasta, grilled meats/fish, sauces, breads) and ensure production of high-quality dishes in line with service, hygiene, cost and presentation standards.

Key Responsibilities

- Prepare and cook Continental dishes according to standardized recipes, portion control and plating specifications.
- Manage the assigned station/section of the kitchen: organize mise-en-place, ingredient prep, equipment, workflow for service and banquets.
- Ensure consistent food quality, taste and presentation for all items produced from your section.
- Supervise, train and develop junior kitchen staff (commis chefs, kitchen helpers) working under your station.
- Collaborate with Sous Chef/Head Chef on daily production planning, stock requisition, par-levels and menu specials.
- Monitor and control food cost, wastage, and ensure ingredients are used efficiently; assist in stock take, ordering and inventory control of your section.
- Ensure strict compliance with hygiene, sanitation, health & safety standards (HACCP, food storage, temperature control) within your station.
- Ensure that equipment and tools in your section are maintained, cleaned, safe and functional.
- Help maintain kitchen discipline, cleanliness, and operational readiness before, during and after service.
- Assist in menu‐development initiatives for Continental items: suggest current dishes, improvement of presentation, seasonal specials.




- Work cross-functionally with other kitchen sections, service team and purchasing to meet guest/restaurant standards and business objectives.
- Be flexible with shifts, service types (à la carte, buffet, banquets), and assist in other sections when required.

Required Qualifications & Experience

- Diploma or certificate in Culinary Arts / Hotel Management (preferred) or equivalent professional experience.
- Proven experience (2+ to 4+ years) working as a Chef de Partie (or similar role) specialising in Continental/Western cuisine in a hotel/restaurant environment. Expertia+2Glassdoor+2
- Good knowledge of Continental cooking techniques (e.g., sauces, pasta, grilling, sautéing, baking breads, salads) and kitchen operations.
- Robust organisational, time-management and multitasking skills; ability to work in a high-pressure service environment.
- Leadership and team-management skills: ability to train, motivate and monitor junior staff.
- Understanding of food cost control, inventory management, waste minimisation.
- Excellent hygiene, safety awareness and kitchen discipline.
- Valuable communication skills; willingness to work shifts, weekends and banquets.
- A positive attitude, creativity and willingness to learn and adapt.

Skills & Competencies





- Menu planning and execution for Continental cuisine.
- High level of proficiency in cooking techniques, presentation and portion control.
- Staff supervision, mentoring and development.
- Stock control, ordering, waste management.
- Hygiene & safety compliance (HACCP, food storage, temperature control) especially relevant for hospitality in India.
- Flexibility, initiative and ability to respond to service demands.
- Strong team-player, able to communicate across kitchen and service teams.

Performance Indicators

- Consistent quality of food delivered from the Continental station (taste, presentation, temperature, timely service).
- Adherence to cost targets for your section (food cost %, wastage).
- Level of stock wastage and spoilage in your section.
- Training and performance development of staff under your supervision.
- Operational readiness and cleanliness of your station (audit/inspect results).
- Guest satisfaction related to Continental menu items (feedback, complaints).
- Compliance with hygiene, safety and regulatory standards.

Work Environment & Conditions

- Fast-paced hotel/restaurant kitchen environment.
- Shifts will include early mornings, late evenings, weekends and possibly banquets or events.
- Standing for extended periods, working around hot equipment, and during service peaks.
- Must maintain professional kitchen attire, grooming and hygiene standards.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Chef de Partie (Indiranagar)
🏢 Credvest India
📍 Indiranagar