Job Description – Continental Chef de Partie (CDP) / Demi Chef de Partie (DCDP)

Department: Food Production (Kitchen) | Designation: Continental CDP / DCDP

1. Job Summary

Responsible for managing the Continental kitchen section and preparing high-quality Continental dishes while maintaining food standards, consistency, presentation, hygiene and guest satisfaction. Ensure smooth kitchen operations and timely food preparation as per hotel standards.

2. Key Responsibilities

- Prepare and cook a variety of Continental dishes, including soups, salads, pasta, pizzas, sauces, grills, steaks and main courses.
- Manage the assigned Continental kitchen section independently.
- Ensure food quality, taste, consistency and presentation as per hotel standards.
- Prepare daily mise-en-place and ensure readiness before service.
- Follow standard recipes, portion control and food cost guidelines.
- Monitor food stock and coordinate with the Store department for timely requirements.
- Ensure proper storage, labelling and FIFO practices for food ingredients.
- Maintain cleanliness and hygiene of kitchen workstations and equipment.
- Monitor food wastage and implement effective cost-control measures.
- Coordinate with the Executive Chef, Sous Chef and other kitchen team members.
- Ensure timely preparation and dispatch of food orders during service hours.
- Maintain food safety standards and follow FSSAI guidelines.
- Assist in menu planning, current dish development and food presentation.
- Guide and train Commis Chefs and kitchen trainees.
- Ensure proper handling and maintenance of kitchen equipment.




- Perform any other duties assigned by the Executive Chef / Sous Chef.

3. Qualifications & Experience

- Diploma / Certificate in Hotel Management or Culinary Arts preferred.
- CDP: Minimum 3–5 years of experience in Continental cuisine, preferably in hotels.
- DCDP: Minimum 2–3 years of experience in Continental cuisine.
- Good knowledge of Continental cooking techniques and international recipes.
- Knowledge of sauces, soups, pasta, grills, salads and main courses.
- Ability to handle kitchen operations independently.
- Knowledge of food safety, hygiene and kitchen cost control.

4. Key Skills & Competencies

- Expertise in Continental cuisine.
- Knowledge of international cooking techniques.
- Food presentation and quality control.
- Kitchen section management.
- Leadership and team coordination.
- Time management and multitasking.
- Food cost and wastage control.
- Food safety and hygiene standards.
- Ability to work under pressure.

5. Reporting Structure

Reports To: Sous Chef / Chef de Cuisine

Coordinates With: Executive Chef, Sous Chef, CDP, DCDP, Commis Chefs, Stores and other kitchen team members.

6. Performance Expectations

- Maintain consistent food quality, taste and presentation.
- Ensure timely preparation and service.
- Maintain high standards of kitchen hygiene and food safety.
- Follow standard recipes and portion control.
- Minimise food wastage and control food costs.
- Ensure smooth functioning of the assigned kitchen section.
- Train and guide junior kitchen staff.

Pay: ₹27,000.00 - ₹30,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Continental CDP/DCDP (Bengaluru)
🏢 The Fern Hotels
📍 Bengaluru