Company OverviewGamut HR Solutions, headquartered in Hyderabad, is dedicated to connecting the right candidates with the perfect job opportunities. With a team of 2-10 employees, we offer tailored recruitment solutions to meet specific career goals. Our expertise ensures seamless placement in mid to senior-level roles. Visit us at our website.

Job OverviewWe are seeking a Continental Chef de Partie (CDP) to join our culinary team in Hyderabad. This full-time, mid-level position requires 4 to 6 years of experience. The role involves leading kitchen operations, ensuring quality standards, and collaborating on creative menu items. The successful candidate will possess strong culinary skills and a passion for international cuisine.

• Qualifications and SkillsCulinary Skills (Mandatory skill): Proven proficiency in continental cooking techniques and knowledge of diverse ingredients and cuisines.
• Menu Planning (Mandatory skill): Experience in designing innovative menus that cater to diverse tastes and dietary requirements.
• Food Safety (Mandatory skill): Thorough understanding of food safety practices and compliance with hygienic standards.
• Team Management: Ability to lead, motivate, and manage a team of kitchen staff to ensure smooth kitchen operations.
• Creativity: Strong creative skills to develop and introduce new dishes and improve existing offerings.
• Attention to Detail: Keen eye for details to ensure every dish meets high culinary standards and presentation.
• Time Management: Proficient in organizing tasks and meeting deadlines in a fast-paced kitchen environment.
• Communication Skills: Excellent communication skills for effectively coordinating with team members and management.

• Roles and ResponsibilitiesPrepare and present high-quality culinary creations aligned with the restaurant's continental theme.
• Collaborate with the head chef on menu development and seasonal menu changes.
• Oversee kitchen operations to maintain consistent food quality and high production standards.
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.
• Train, supervise, and evaluate kitchen staff performance, ensuring ongoing professional development.
• Manage stock levels and order supplies as needed, minimizing waste and promoting cost efficiency.
• Adapt to customer preferences and provide input on customer feedback for continuous improvement.
• Assist in designing and executing promotional culinary events or themed dining experiences.