Chef De Partie

We are looking for a skilled and passionate Chef de Partie – Continental to manage the Continental section of the kitchen. The ideal candidate should have strong knowledge of Continental cuisine, excellent cooking techniques, and the ability to maintain high standards of food quality, hygiene, and presentation while leading junior kitchen staff.

• Key Responsibilities\
• Prepare and cook Continental dishes as per standard recipes and SOPs.
• Manage the assigned kitchen section during mise en place and service.
• Ensure consistency in taste, quality, portion control, and presentation.
• Maintain food hygiene, sanitation, and HACCP/FSSAI standards.
• Monitor stock levels and assist with inventory and requisitions.
• Minimize food wastage and control kitchen costs.
• Train, supervise, and guide Commis chefs and kitchen assistants.
• Ensure proper storage, labeling, and FIFO practices.
• Coordinate with Sous Chef for menu planning and daily specials.
• Maintain cleanliness and proper functioning of kitchen equipment.
• Handle guest feedback professionally and ensure timely service.
• Requirements3–6 years of experience in Continental cuisine.
• Diploma or Degree in Hotel Management/Culinary Arts preferred.
• Strong knowledge of European, Italian, and Western cooking techniques.
• Experience in grills, steaks, pasta, sauces, soups, and appetizers.
• Knowledge of food safety, HACCP, and kitchen hygiene standards.
• Ability to work under pressure in a fast-paced kitchen.
• Good leadership, communication, and teamwork skills.
• Preferred SkillsExpertise in Continental hot kitchen operations.
• Strong organizational and time management skills.
• Ability to train junior chefs.
• Creative plating and presentation skills.
• Cost-conscious approach to food production.
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• Benefits
• Competitive Salary
• Service Charge (if applicable)
• Staff Meals
• Uniform
• Weekly Off
• Career Growth Opportunities
• PF & ESI (as applicable)