Role & responsibilities
- Prepare daily mise en place for the assigned Continental section.
- Prepare and cook Continental dishes according to standard recipes and portion specifications.
- Handle and prepare pasta, sauces, soups, salads, vegetables, grills, poultry, meat, fish and other Continental preparations as required.
- Ensure consistency in taste, quality, presentation and portion control.
- Assist the Chef de Partie during breakfast, lunch, dinner, banquet and la carte service.
- Supervise and guide Commis Chefs and trainees working in the section.
- Ensure the workstation, equipment and utensils are clean, organised, and ready for service.
- Follow FIFO, proper food storage, labelling, and stock-rotation procedures.
- Monitor ingredient availability and report shortages to the Chef de Partie.




- Minimise food wastage and support kitchen cost-control procedures.
- Follow HACCP, food safety, hygiene, and sanitation standards at all times.
- Maintain proper temperature records and ensure safe handling of food.
- Operate kitchen equipment safely and report any defects or maintenance requirements.
- Assist with menu preparation, recent dish development and recipe trials when required.
- Coordinate with other kitchen sections and the service team for smooth food service.
- Please maintain professional grooming, discipline, and teamwork.
- Perform other duties assigned by the Chef de Partie, Sous Chef or Executive Chef

📌 Continental Demi Chef De Partie (Mumbai)
🏢 Manifest Hospitality
📍 Mumbai