Job Description – Chef de Partie (CDP)1. CDP – Continental

- Prepare and present continental dishes as per standard recipes.
- Manage daily mise en place and kitchen operations.
- Handle soups, sauces, pasta, grills, seafood, and main courses.
- Maintain food quality, consistency, and presentation.
- Monitor stock, control wastage, and follow FIFO.
- Maintain kitchen hygiene and food safety standards.
- Ensure smooth and timely food service.

2. CDP – Pastry

- Prepare cakes, pastries, desserts, and bakery products.
- Handle creams, mousses, tarts, chocolates, and plated desserts.
- Manage daily mise en place and pastry operations.
- Maintain consistency in taste, texture, and presentation.
- Monitor stock and minimize wastage.
- Maintain hygiene, sanitation, and food safety standards.

Qualifications & Skills

- Diploma or certification in Hotel Management / Culinary Arts.
- Relevant experience in Continental or Pastry operations.
- Good culinary skills and knowledge of food safety.
- Leadership, teamwork, and time-management skills.





Job Description – Commis II (Continental & Pastry)

- Assist in the preparation of continental dishes, desserts, pastries, and bakery products.
- Prepare daily mise en place as per kitchen requirements.
- Follow standard recipes, measurements, and presentation guidelines.
- Ensure proper storage and handling of food ingredients.
- Maintain food quality, consistency, and minimize wastage.
- Follow FIFO, hygiene, and food safety standards.
- Maintain cleanliness of kitchen workstations and equipment.
- Support CDP and senior chefs in daily kitchen operations.

Qualifications & Skills:

- Diploma or certificate in Hotel Management / Culinary Arts preferred.
- Basic knowledge of Continental and Pastry preparation.
- Teamwork, willingness to learn, and good time management.

Pay: ₹12,000.00 - ₹45,000.00 per month

Advantages:

- Food provided

Work Location: In person

📌 Chef de Partie (Kozhikode)
🏢 The Local Flourist
📍 Kozhikode