– Continental Chef de Partie (CDP)

Company: Goldstone Hospitality Private Limited

Restaurant: SOMARA

Department: Food Production / Kitchen

Designation: Chef de Partie (Continental Section)

Reporting To: Sous Chef / Head Chef

Location: Lucknow, Uttar Pradesh

Employment Type: Full-Time

1. Job Purpose

The Continental CDP will be responsible for independently managing the Continental kitchen section, preparing high-quality international dishes and maintaining consistency in taste, presentation and food quality. The candidate must have strong expertise in European and international cuisine, including pasta, pizzas, steaks, grilled dishes, risottos, sauces, salads, sandwiches and other Continental preparations.
1. Key ResponsibilitiesA. Continental Food Preparation

- Prepare Continental and international dishes according to approved recipes and standards.
- Have expertise in pasta, risotto, pizzas, grilled dishes and baked preparations.
- Prepare soups, salads, sandwiches, appetisers and main courses.
- Demonstrate knowledge of Continental sauces, dressings, marinades and seasonings.
- Handle grilling, sautéing, roasting, baking and pan-frying techniques.
- Maintain consistency in taste, texture, portion size and presentation.
- Ensure timely preparation of food during peak service hours.

B. Kitchen Section Management
- Independently manage the complete Continental kitchen section.
- Ensure proper mise en place before every service.
- Monitor daily food preparation and production requirements.
- Coordinate with other kitchen sections for smooth operations.
- Maintain proper workflow and discipline within the assigned section.
- Assist the Sous Chef and Head Chef in daily kitchen operations.

C. Menu Development
- Assist in developing and improving SOMARA's Continental menu.




- Suggest cutting-edge international dishes and new flavour combinations.
- Participate in menu trials, tastings and food presentation sessions.
- Standardise recipes, portion sizes and preparation procedures.
- Develop and improve signature Continental preparations.
- Adapt international dishes to local guest preferences without compromising quality.

D. Inventory & Cost Control
- Monitor daily consumption of vegetables, dairy products, cheese, meat and other ingredients.
- Maintain stock of sauces, pasta, seasonings and kitchen essentials.
- Follow portion control and minimise food wastage.
- Ensure proper storage and FIFO practices.
- Inform the Sous Chef about stock shortages and procurement requirements.
- Maintain food cost and production standards.

E. Hygiene & Food Safety
- Maintain cleanliness of the Continental kitchen section.
- Ensure proper cleaning of cooking equipment and utensils.
- Follow food safety and sanitation standards.
- Maintain proper temperature control and food storage.
- Follow daily opening and closing checklists.
- Prevent cross-contamination and follow safe food-handling procedures.

1. Pre-Opening Responsibilities

- Assist in setting up the complete Continental kitchen section.
- Identify kitchen equipment and ingredient requirements.
- Participate in menu development and food tasting.
- Prepare standard recipes and portion specifications.
- Establish mise en place and preparation procedures.




- Participate in kitchen trials and mock service sessions.
- Coordinate with the Head Chef and Sous Chef before launch.

1. Required Skills & Qualifications

- Minimum 3–5 years of experience in Continental cuisine.
- Previous experience as a CDP or Senior Commis Chef preferred.
- Strong knowledge of European and international cuisine.
- Expertise in pasta, risotto, grilled dishes, pizzas and sauces.
- Knowledge of grilling, roasting, sautéing and baking techniques.
- Understanding of food presentation and plating standards.
- Knowledge of food costing, portion control and inventory management.
- Ability to independently manage a kitchen section.
- Good teamwork, communication and time-management skills.

1. Key Performance Indicators (KPIs)

- Food quality and taste consistency.
- Food presentation and plating standards.
- Kitchen service speed and efficiency.
- Food wastage and cost control.
- Inventory management.
- Hygiene and food safety compliance.
- Kitchen discipline and teamwork.
- Recipe standardisation and menu execution.

1. Expected Professional Standards

The Continental CDP is expected to independently manage the Continental kitchen section and maintain premium restaurant standards. The individual must demonstrate technical culinary expertise, creativity, discipline and accountability while ensuring that every dish served at SOMARA meets the company's food quality and presentation expectations. Important: This is a section leadership position. The candidate must be capable of independently handling the Continental section during busy restaurant operations while coordinating with the Sous Chef and Head Chef.

Pay: ₹35,000.00 - ₹45,000.00 per month

Work Location: In person

📌 Continental CDP - Ultra Luxury Fine Dine (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow