Company Description Crowne Plaza Kochi is a premium hotel located on the NH 47 Bypass, offering convenient access to the airport, central business district, Fort Kochi, beaches, and scenic backwaters. The hotel features 269 spacious business rooms and suites with panoramic views of the backwaters and the city. Guests and visitors can enjoy multiple authentic culinary outlets, an extensive spa, and leisure facilities in a tranquil waterfront setting. With high-tech meeting spaces that accommodate up to 900 guests, Crowne Plaza Kochi is a preferred international brand for business, leisure, and events. The property emphasizes professional service standards and a welcoming environment for both guests and team members. Role Description The Demi Chef De Partie (Continental) is a full-time, on-site role based at Crowne Plaza Kochi. This team member supports the Continental kitchen in preparing, cooking, and presenting dishes to brand and hygiene standards, under the guidance of the Chef De Partie and Sous Chef. Daily responsibilities include mise en place, portion control, maintaining food quality and consistency, and ensuring compliance with food safety and sanitation procedures. The role also involves coordinating with other kitchen sections, assisting in menu planning and recipe development, monitoring stock levels, and reducing waste.



The Demi Chef De Partie is expected to uphold hotel policies, work collaboratively with colleagues, and contribute to a positive, guest-focused dining experience. Qualifications
• Professional culinary training in Continental cuisine, with knowledge of classic and modern cooking techniques.
• Experience in hotel or restaurant kitchens, preferably in a similar Demi Chef De Partie or Commis role.
• Strong skills in food preparation, presentation, and portion control, with attention to detail and consistency.
• Understanding of food safety, HACCP, and hygiene standards, and adherence to health and safety regulations.
• Ability to work in a fast-paced environment, manage time effectively, and handle multiple tasks during service.
• Cooperative team mindset, clear communication skills, and willingness to support colleagues across kitchen sections.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations.
• Positive attitude, commitment to continuous learning, and openness to feedback and training.
• Basic knowledge of inventory control, minimization of food wastage, and cost-awareness in daily operations.
• Diploma or certificate in Culinary Arts or Hotel Management is preferred.

📌 Demi Chef De Partie (Kochi)
🏢 Crowne Plaza Kochi
📍 Kochi