Job Overview

We are seeking a Continental CDP (Chef de Partie) to join our esteemed team in Ernakulam, Cochin. This full-time junior position requires a work experience of 1 to 3 years. The candidate should possess the essential skills necessary to excel in a high-paced culinary environment and will play a pivotal role in creating delightful continental dishes.

Qualifications and Skills

• Strong culinary skills with a passion for preparing continental dishes, demonstrating creativity in food presentation and taste enhancements.
• Proficiency in menu planning, ensuring a diverse range of continental offerings that cater to customer preferences and dietary restrictions.
• Comprehensive understanding of food safety and hygiene practices to maintain a safe and clean kitchen environment at all times.
• Creative approach to problem-solving, able to adapt recipes and execute new ideas under pressure.
• Attention to detail in all aspects of kitchen management, from ingredient quality checks to final dish presentation.
• Effective time management skills, able to plan, organize, and execute tasks within prescribed timelines.
• Excellent communication skills to work collaboratively with team members and ensure smooth kitchen operations.
• A background in hotel management to understand the operational needs and customer service aspects of a hospitality environment.

Roles and Responsibilities

• Prepare and present high-quality continental cuisine ensuring consistency and compliance with standard recipes and presentation standards.
• Manage the kitchen area, overseeing all food preparation and production processes to ensure efficiency.
• Maintain kitchen inventory and storage areas, ensuring proper stock management and timely ordering of supplies.
• Work closely with the sous chef and head chef, assisting in menu creation and implementing new cooking techniques.
• Conduct training sessions for junior kitchen staff to mentor and improve their culinary skills.
• Ensure strict adherence to food safety and sanitation protocols to uphold the highest levels of kitchen hygiene.
• Assist in managing kitchen budgets and operating costs through effective resource allocation.
• Contribute to the enhancement of guest satisfaction by providing exceptional food quality and dining experiences.