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Company Description Glaze Bakehouse & Kitchen is a growing food and beverage brand specializing in freshly baked goods and contemporary continental cuisine. The team focuses on high-quality ingredients, consistent taste, and attractive presentation to deliver a memorable dining experience. The kitchen environment emphasizes professionalism, hygiene, and teamwork, offering culinary team members the opportunity to learn and grow. As the brand expands its menu and customer base, Glaze Bakehouse & Kitchen provides a platform for culinary professionals to develop their skills and contribute to a creative, guest-focused operation.
Role Description The Continental Chef CDP (Chef de Partie) will manage a specific section of the continental kitchen, ensuring consistent quality, taste, and presentation of dishes. Daily responsibilities include preparing ingredients, cooking and plating menu items, maintaining portion and quality standards, and assisting in menu development and specials. The role involves supervising and guiding junior team members, maintaining strict hygiene and safety standards, and coordinating with other sections to ensure smooth kitchen operations. The Continental Chef CDP will also monitor inventory for their section, support stock rotation, and communicate any requirements to the head chef or sous chef. This is a full-time, on-site role based at Glaze Bakehouse & Kitchen in Bhubaneswar.
Qualifications
- Professional experience as a Continental Chef CDP or in a similar role in a restaurant, hotel, or bakery kitchen.
- Strong skills in continental cuisine preparation, cooking methods, and plating, with attention to taste, consistency, and presentation.
- Sound knowledge of food safety, hygiene practices, and kitchen sanitation standards, with the ability to enforce them.
- Ability to supervise and train junior kitchen staff, delegate tasks, and work effectively as part of a team under time pressure.
- Good organizational and time-management skills, including section planning, mise en place, and stock control.
- Flexibility to work shifts, weekends, and holidays as required by business operations.
- Relevant culinary education or certification from a recognized institute is preferred.
- Experience in bakery or café-style operations and familiarity with menu engineering and basic costing will be an added advantage.
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