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Company Description
MBRS HOTEL PRIVATE LIMITED is a hospitality company based in Pondicherry, India, serving guests in the vibrant coastal city of Puducherry. The hotel focuses on delivering comfortable stays, quality service, and a welcoming atmosphere for travelers and locals alike. Team members work in a professional environment that values reliability, attention to detail, and guest satisfaction. Applicants can expect to join a growing organization with opportunities to learn and develop in the hospitality and culinary sector.
Role Description
The CDP Continental (Chef de Partie – Continental Cuisine) is a full-time, on-site role based in Puducherry. This role is responsible for preparing and cooking continental dishes to established recipes and standards, ensuring consistent quality and presentation. Day-to-day tasks include managing a specific section of the kitchen, assisting in menu planning, overseeing mise en place, and maintaining hygiene and safety standards. The CDP Continental collaborates closely with the Head Chef and kitchen team, supports inventory control, and helps train junior staff. The role also involves monitoring portion control, minimizing wastage, and ensuring timely service during breakfast, lunch, and dinner operations.
Qualifications
- Strong skills in continental cuisine, including preparation, cooking techniques, and plating standards.
- Experience managing a designated kitchen section and coordinating with other sections during service.
- Knowledge of food safety, sanitation, and hygiene practices, with adherence to regulatory and hotel standards.
- Ability to plan and execute mise en place, maintain inventory levels, and support stock rotation to reduce wastage.
- Effective communication and teamwork skills, with the ability to guide and support junior kitchen staff.
- Time management and organizational skills to handle high-volume service and meet deadlines consistently.
- Prior experience as a CDP or Demi Chef de Partie in a hotel or restaurant, preferably in continental or international cuisine.
- Formal culinary training or certification from a recognized institute is preferred.
- Flexibility to work shifts, weekends, and holidays as required in a hotel environment.
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