SENIOR CDP -CONTINENTAL

Job Summary

The Senior Chef de Partie – Continental is responsible for managing the day-to-day operations of the Continental Kitchen section, ensuring the preparation and presentation of high-quality Continental cuisine in accordance with the hotel's standards. The position involves supervising junior kitchen staff, maintaining food safety and hygiene, controlling food costs, and ensuring consistent food quality and timely service.

Key Responsibilities

A. Food Production and Quality

Prepare and present Continental dishes according to standard recipes and hotel quality standards.

Handle soups, sauces, salads, appetizers, pasta, risotto, sandwiches, grilled items, meats, seafood, and main courses.

Ensure consistency in taste, quality, portion size, garnishing, and presentation.

Prepare and execute mise en place for à la carte, buffet, banquet, and room service operations.

Ensure timely food preparation during peak service hours.

Assist the Executive Chef in menu planning, new dish development, and food trials.

B. Kitchen Operations and Supervision

Manage the assigned Continental kitchen section efficiently.

Supervise, guide, and train Commis Chefs and other junior kitchen staff.

Allocate duties and ensure completion of daily preparation and production schedules.

Coordinate with other kitchen sections and the Food & Beverage Service team.

Ensure proper use, maintenance, and cleanliness of kitchen equipment and utensils.

C. Hygiene and Food Safety

Maintain high standards of personal hygiene, grooming, kitchen cleanliness, and sanitation.

Follow FSSAI requirements, HACCP principles, and the hotel's food safety procedures.

Ensure proper food storage, labelling, temperature control, and stock rotation using FIFO/FEFO practices.

Monitor the freshness and quality of ingredients and report any spoilage or contamination.

Ensure compliance with food safety and pest-control procedures.

D. Cost Control and Inventory Management

Monitor ingredient consumption, portion control, and food wastage.

Maintain optimum stock levels and report shortages to the Sous Chef.

Assist with requisitions, stocktaking, and inventory control.

Ensure proper handling and storage of raw materials to minimize losses.

Follow approved recipes and food-cost guidelines.

E. Teamwork and Administration

Maintain effective communication with the Executive Chef, Sous Chef, and kitchen team.

Ensure adherence to hotel policies, standard operating procedures, and disciplinary standards.

Assist in staff training, performance improvement, and skill development.

Report equipment malfunctions, operational issues, and food-quality concerns promptly.

Perform other duties assigned by the Executive Chef or management.

Educational Qualification

Diploma or Degree in Hotel Management, Culinary Arts, Food Production, or an equivalent qualification is preferred.

Experience

Minimum 3–5 years of relevant experience in Continental cuisine.

Previous experience in a reputed hotel, resort, or fine-dining establishment is preferred.

Experience in supervising junior kitchen staff and managing a Continental section is essential.

Required Skills and Competencies

Strong knowledge of Continental cooking techniques and international cuisine.

Expertise in sauces, stocks, soups, pasta, grilling, and food presentation.

Knowledge of food safety, hygiene, and kitchen sanitation standards.

Good leadership, communication, and team-management skills.

Knowledge of portion control, inventory management, and food-cost control.

Ability to work under pressure and maintain quality during busy service periods.

Good time management, attention to detail, and problem-solving skills.

Working Conditions

Willingness to work in rotational shifts, including weekends and public holidays.

Ability to work in a fast-paced kitchen environment.

Compliance with hotel grooming, hygiene, attendance, and uniform policies.

Performance Indicators (KPIs)

Food quality, consistency, and presentation.

Guest satisfaction and food-related feedback.

Food-cost control and reduction of wastage.

Compliance with hygiene and food safety standards.

Timely food preparation and service.

Team productivity, discipline, and training effectiveness.

Pay

₹30,000.00 - ₹35,000.00 per day

Benefits

Flexible schedule

Food provided

Work Location

In person