Job Summary:

The Chef de Partie (CDP) – Continental Cuisine is responsible for preparing and presenting high-quality continental dishes in accordance with hotel standards. This role involves managing a specific section of the kitchen, supervising junior chefs, ensuring food consistency, and maintaining hygiene and safety regulations.

Key Responsibilities:1. Food Preparation & Cooking

- Prepare and cook a variety of continental dishes including soups, salads, appetizers, main courses, and desserts.
- Ensure food quality, taste, and presentation meet hotel standards.
- Follow standardized recipes and portion control guidelines.
- Manage the cooking process, including grilling, roasting, sautéing, baking, and sauce preparation.

2. Kitchen Operations & Team Supervision

- Oversee a specific section of the kitchen (e.g., grill, sauté, cold kitchen, or pastry).
- Supervise and train commis chefs and junior kitchen staff.
- Ensure timely preparation and smooth service during peak hours.
- Coordinate with other kitchen sections to maintain workflow efficiency.

3. Inventory & Stock Management

- Monitor stock levels and assist in inventory control.
- Ensure proper storage of ingredients, maintaining FIFO (First In, First Out) principles.
- Work with the purchasing team to order high-quality ingredients.
- Reduce food wastage and optimize kitchen resources.

4.



Hygiene & Safety Compliance

- Maintain strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO).
- Ensure all kitchen equipment and workstations are cleaned and sanitized.
- Follow hotel safety regulations, including fire and hazard protocols.

5. Menu Development & Innovation

- Assist the Sous Chef and Executive Chef in developing new continental dishes and menu items.
- Experiment with new cooking techniques and presentation styles.
- Provide feedback on guest preferences and menu enhancements.

Requirements:

- Proven experience as a CDP or Senior Commis Chef specializing in Continental cuisine.
- Expertise in Western culinary techniques, plating styles, and food presentation.
- Strong knowledge of meat, seafood, dairy, sauces, and European-style cooking.
- Ability to work efficiently in a fast-paced, high-volume kitchen.
- Good leadership, communication, and teamwork skills.
- Proficiency in kitchen management software and hotel ERP systems.

Education & Experience:

- Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
- 3-5 years of experience in a skilled kitchen, preferably in a 5-star hotel or fine-dining restaurant.

Job Type: Full-time

Pay: ₹15,000.00 - ₹25,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 Continental CDP: Hotel (Ahmednagar)
🏢 Aavesh Enterprises
📍 Ahmednagar