Operational Cooking & Preparation

Oversee the daily operations of the Continental section, including breakfast live stations (eggs Benedict, waffles, pancakes), lunch/dinner à la carte, and high-volume buffet spreads.

Masterfully execute western culinary techniques, ensuring perfect execution of roasts, grills, steaks, pastas, risottos, classical French sauces, reductions, and continental soups.

Manage live interactive counters (e.g., live pasta bars, wood-fired pizza ovens, or live grilling stations), engaging professionally with luxury travelers and resort guests.

Contribute to menu planning, seasonal promotions, and curated chef-table menus to elevate the resort’s western culinary offerings.

Quality & Consistency

Direct and mentor junior culinary staff,



including Demi CDPs, Commis chefs, and kitchen trainees assigned to the Continental line.

Delegate daily prep lists (Mise en Place) efficiently, ensuring cold components (salads, dressings, cold cuts) and hot bases are ready before service hours.

Assess team performance and conduct hands-on training for advanced Western cooking methodologies and plating aesthetics.

Pay: ₹20,000.00 - ₹32,000.00 per month

Perks
Food provided
Health insurance
Paid time off
Provident Fund

Work Location: In person

📌 Chef De Partie Cdp – Continental Cuisine Chikmagalur
🏢 The Serai, Coffee Day Hotels and Resorts
📍 Chikmagalur