Demi Chef De Partie- Continental

Company Description Taj City Centre Patna is part of a renowned hospitality group known for its commitment to exceptional guest experiences and high service standards. The hotel offers contemporary accommodations, diverse dining options, and modern facilities designed to meet the needs of business and leisure travelers. Team members benefit from a professional work environment that encourages learning, collaboration, and career development. The organization values integrity, respect, and service excellence, and supports a culture where every colleague contributes to memorable guest stays.
Role Description The Demi Chef De Partie – Continental is a full-time, on-site role based in Kolkata, responsible for supporting the Continental kitchen operations. The role involves preparing, cooking, and presenting Continental dishes according to established recipes and standards, while maintaining consistent quality and portion control. Daily tasks include assisting in menu preparation, organizing mise en place, monitoring food safety and hygiene, and ensuring proper storage and labeling of ingredients. The Demi Chef De Partie collaborates with the culinary team, guides commis chefs, coordinates with service staff during meal periods, and helps maintain a clean, efficient workstation. The role also includes contributing ideas for new dishes, managing kitchen equipment responsibly, and supporting cost and waste control as directed by senior chefs.
Qualifications
Candidates should possess strong skills in Continental cuisine preparation, cooking techniques, and plate presentation.
Candidates should possess skills in kitchen operations, including mise en place, stock rotation, and basic inventory handling.
Candidates should possess knowledge of food safety, hygiene standards, and proper handling and storage of ingredients.
Candidates should possess teamwork and communication skills to collaborate effectively with chefs, stewards, and service staff.
Candidates should possess time management and organizational skills to work efficiently during peak service periods.
Formal culinary education or certification from a recognized institute is beneficial.
Prior experience in a hotel or restaurant Continental kitchen at commis or demi chef level is preferred.
Ability to work flexible hours, including weekends and holidays, and to stand for extended periods.

Work arrangement
No