DEMI CHEF DE PARTIE (DCDP) – CONTINENTAL CUISINE

Location: The Spirited Spot, Baner, Pune
Department: Food Production – Continental Kitchen
Employment Type: Full-Time

ABOUT THE SPIRITED SPOT

The Spirited Spot (TSS) is a premium dining and entertainment destination in Baner, Pune, known for its global street food, signature beverages, live music and vibrant atmosphere.

Our menu features dishes inspired by global street food cultures, combining international flavours, modern cooking techniques and creative presentation.

We are looking for an experienced Demi Chef de Partie (DCDP) – Continental Cuisine who can supervise the Continental section, maintain food quality and consistency, and ensure smooth kitchen operations during high-volume service.

KEY RESPONSIBILITIES

1. Food Preparation & Cooking

- Prepare Continental and European dishes according to standard recipes.
- Handle grilled dishes, pasta, burgers, sandwiches, appetisers and main courses.
- Prepare stocks, sauces, dressings, marinades and accompaniments.
- Demonstrate strong skills in grilling, sautéing, roasting, pan-searing and frying.
- Handle chicken, lamb, seafood and vegetarian preparations.
- Maintain consistency in taste, portion sizes and presentation.
- Ensure timely preparation and dispatch of food orders.

2. Section Management & Supervision

- Independently manage the Continental kitchen section during assigned shifts.
- Supervise and guide Commis chefs working in the section.
- Plan and complete daily mise en place before service.
- Allocate preparation tasks to junior chefs.
- Coordinate with the Chef de Partie, Sous Chef and Executive Chef.
- Maintain smooth kitchen operations during busy weekends and events.
- Ensure all dishes meet TSS quality and presentation standards.

3. Food Quality & Hygiene

- Maintain high standards of food quality and hygiene.




- Check the freshness and quality of ingredients.
- Follow food safety and sanitation procedures.
- Ensure correct storage temperatures and food handling practices.
- Follow FIFO and FEFO inventory practices.
- Maintain cleanliness of kitchen equipment and workstations.
- Prevent cross-contamination during food preparation.

4. Inventory & Cost Control

- Monitor daily ingredient requirements and stock levels.
- Assist senior chefs with ordering and inventory planning.
- Follow standard recipes and portion controls.
- Minimise food wastage and monitor ingredient consumption.
- Maintain daily mise en place and wastage records.
- Support the kitchen team in achieving food cost targets.

5. Team Coordination & Training

- Guide and train junior chefs in Continental cooking techniques.
- Ensure proper execution of recipes and plating standards.
- Support senior chefs in maintaining kitchen discipline.
- Coordinate with other kitchen sections for smooth food service.
- Assist with menu trials and new dish development.

REQUIRED QUALIFICATIONS

- Minimum 4–6 years of professional kitchen experience, with strong expertise in Continental cuisine.
- Previous experience as DCDP or senior Commis in a premium restaurant, hotel or high-volume dining establishment.
- Strong knowledge of Continental and European cooking techniques.
- Experience preparing grilled meats, seafood, pasta, sauces, burgers and appetisers.
- Good understanding of food presentation and modern plating techniques.




- Ability to independently manage a Continental kitchen section.
- Experience supervising junior kitchen staff.
- Knowledge of food safety, hygiene and inventory control.
- Hotel Management qualification preferred.

IDEAL CANDIDATE

We are looking for someone who:

- Has strong technical knowledge of Continental cuisine.
- Can independently handle a busy Continental kitchen section.
- Demonstrates leadership and team management skills.
- Maintains consistency in food quality and presentation.
- Works efficiently under pressure.
- Understands food cost, portion control and wastage management.
- Is disciplined, organised and a strong team player.
- Can support senior chefs in maintaining kitchen standards.

KEY PERFORMANCE INDICATORS (KPIs)

- Food taste, quality and consistency.
- Order preparation and dispatch time.
- Section productivity and operational efficiency.
- Portion control and food cost management.
- Food wastage control.
- Kitchen hygiene and food safety compliance.
- Training and performance of junior chefs.
- Ability to manage high-volume service.
- Coordination with other kitchen sections.

WHAT WE OFFER

- Prospect to work with a growing premium hospitality brand.
- Exposure to global cuisines and modern cooking techniques.
- Professional kitchen environment.
- Competitive salary based on experience and skills.
- Career growth opportunities within the organisation.

HOW TO APPLY

Interested candidates can share their updated CV mentioning:

Application – DCDP (Continental Cuisine) | TSS Pune

Work Location:
The Spirited Spot
Eleven West, Pancard Club Road, Baner, Pune.

Pay: ₹15,000.00 - ₹28,000.00 per month

Benefits:

- Food provided
- Provident Fund

Experience:

- continental cuisine: 3 years (Required)
- Hotel: 3 years (Required)

Work Location: In person

📌 DEMI CHEF DE PARTIE (DCDP) – CONTINENTAL CUISINE (Pune)
🏢 TSS Pune
📍 Pune