Senior CDP – Continental

Job Summary:

The Senior CDP – Continental is responsible for leading a section of the kitchen focused on continental cuisine, ensuring high standards in food preparation, presentation, hygiene, and consistency. This role supports the Sous Chef in managing operations, mentoring junior staff, and maintaining smooth functioning of the kitchen section during service.

Key Responsibilities:Food Preparation & Cooking:

• Prepare and cook continental dishes such as pastas, grills, salads, steaks, sauces, and baked items.
• Ensure all food is prepared in accordance with recipes, portion controls, and quality standards.
• Monitor food presentation and consistency for all items served from the section.
• Check mise-en-place and maintain readiness before service periods.

Kitchen Operations:

• Supervise and guide demi chefs, commis, and trainees working under your section.
• Ensure food is served on time and at the right temperature.
• Maintain a clean and organized workstation in compliance with HACCP and food safety standards.
• Communicate with service staff regarding special dietary needs and food allergies.

Inventory & Cost Control:

• Monitor stock levels of ingredients and report shortages to the Sous Chef.
• Minimize food wastage through proper storage, rotation, and portion control.
• Assist in receiving, checking, and storing kitchen supplies and ingredients.

Team Leadership & Training:

• Train and mentor junior kitchen staff on techniques, hygiene, and continental culinary practices.
• Support the Sous Chef in scheduling, workflow planning, and section supervision.
• Lead the section during service in the absence of the Sous Chef.

Required Qualifications & Skills:

• Diploma or certificate in Culinary Arts or Hotel Management.
• 4–6 years of kitchen experience with at least 2 years as a CDP in continental cuisine.
• Strong skills in European/Western cooking techniques including grilling, roasting, sautéing, and baking.
• Knowledge of food hygiene, kitchen safety, and HACCP standards.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Good team leadership and communication skills.

Preferred Attributes:

• Experience in luxury hotels, resorts, or fine dining restaurants.
• Creativity in continental food plating and menu suggestions.
• Exposure to menu engineering and guest interaction during live stations or events.

Job Type: Full-time

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift
• Morning shift

Supplemental Pay:

• Performance bonus
• Yearly bonus

Work Location: In person