Position: Chef de Partie – Continental Cuisine

Hotel: Le Royal Park, Puducherry

Department: Food Production / Kitchen

Section: Continental Kitchen

Reports To: Sous Chef / Executive Chef

Employment Type: Full-Time

Job Purpose The Chef de Partie – Continental Cuisine is responsible for managing the assigned Continental kitchen section and preparing high-quality Continental dishes in accordance with the hotel's recipes, presentation standards, food-safety requirements, and guest expectations.

Key Responsibilities

- Prepare and cook a variety of Continental dishes according to standardized recipes and hotel quality standards.
- Manage the assigned Continental section independently during kitchen operations and service.
- Complete daily mise en place and ensure all ingredients are properly prepared before service.
- Prepare soups, sauces, stocks, salads, appetizers, pasta, pizzas, sandwiches, grilled items, vegetables, meat, poultry, seafood, and other Continental preparations as assigned.
- Maintain consistency in taste, texture, portion size, temperature, and presentation.
- Ensure all food is prepared using appropriate cooking methods and techniques.
- Check the freshness, quality, and quantity of ingredients before preparation.
- Coordinate with the Sous Chef and other kitchen sections for smooth and timely service.
- Handle à la carte orders, buffet service, banquets, conferences, room service, and special events as required.
- Ensure proper plating and presentation according to hotel standards.
- Maintain adequate mise en place throughout the service period.
- Follow standard recipes, portion-control procedures, and food-cost guidelines.




- Monitor food wastage and take appropriate measures to minimize unnecessary loss.
- Store, label, date, and rotate food items correctly according to FIFO principles.
- Maintain proper temperature control for cooked, chilled, and stored food.
- Follow HACCP, food-safety, hygiene, and sanitation procedures at all times.
- Keep the workstation, kitchen equipment, utensils, refrigerators, and storage areas clean and organized.
- Operate kitchen equipment safely and report any malfunction or maintenance requirement.
- Assist in receiving and checking food supplies when required.
- Guide and train Commis Chefs, apprentices, and trainees in Continental food preparation and kitchen procedures.
- Support the Sous Chef and Executive Chef in menu development, new dishes, and special culinary requirements.
- Maintain good communication and teamwork with all kitchen and service departments.
- Follow hotel policies, departmental SOPs, fire and safety regulations, and other operational standards.

Required Qualifications
- Diploma or Certificate in Hotel Management / Culinary Arts preferred.
- Previous experience in Continental cuisine in a reputed hotel, resort, restaurant, or similar food-service operation.
- Good knowledge of Continental cooking techniques, ingredients, sauces, stocks, and presentation.




- Knowledge of modern plating and international culinary standards is an advantage.
- Knowledge of food safety, hygiene, and kitchen sanitation procedures.
- Ability to work efficiently in a fast-paced hotel kitchen environment.

Key Skills
- Strong Continental culinary skills
- Valuable knife and cooking techniques
- Sauce and stock preparation
- Grilling, sautéing, roasting, baking, and other cooking methods
- Mise en place management
- Food presentation and plating
- Portion and food-cost control
- Hygiene and sanitation
- Teamwork and communication
- Time management
- Ability to work under pressure
- Training and supervision of junior kitchen staff

Experience

Preferred: 2–5 years of relevant experience in Continental cuisine, preferably in a reputed hotel or upscale restaurant.

Personal Attributes

- Passion for Continental cuisine
- Attention to detail
- Creative approach to food presentation
- Positive and skilled attitude
- Good discipline and reliability
- Ability to work effectively as part of a team
- Willingness to learn new culinary techniques
- Flexibility to work shifts, weekends, and holidays

Performance Expectations The Chef de Partie is expected to consistently deliver high-quality Continental cuisine, maintain excellent food presentation and hygiene standards, control food costs and wastage, ensure timely service, and support the smooth operation of the kitchen.

Reporting To: Sous Chef / Executive Chef

Location: Le Royal Park, Puducherry

Pay: ₹25,000.00 - ₹28,000.00 per month

Perks

- Flexible schedule
- Food provided
- Paid time off
- Provident Fund

Work Location: In person

📌 CDP Chef ( continental ) (Puducherry)
🏢 le royal park
📍 Puducherry