Demi Chef de Partie (DCDP) - Continental
- Location
- Kolkata, IN
- Work mode
- On-site
- Employment type
- Full-time
About the job
This permanent role runs a Continental kitchen section, maintaining food quality, service speed, and consistent plating while guiding Commis 2 and Commis 3. The main requirements are 2–3 years of Continental cuisine experience, sound knowledge of cooking methods and sauces, section mise en place, food safety, and basic team leadership. A Hotel Management or Culinary Arts diploma or degree is preferred, and menu tasting or dish-development experience is useful but not stated as essential. The position is based in Jaipur and requires shift work, including weekends and holidays. The description implies hands-on kitchen work, but does not specify a work mode or a particular hotel or restaurant setting. Responsibilities
• Runs a section of the Continental kitchen with some independence, keeps food quality and speed
- Runs a section of the Continental kitchen with some independence, keeps food quality and speed
- consistent, and guides commis in the section.
- Prepare and cook Continental dishes (pastas, risottos, grills, sautés, sauces, soups, salads,
- steaks, bakes) to the standard recipes and plating specs.
- Handle mise en place for the section and make sure every station is ready before service.
- Prepare the mother sauces and their derivatives, stocks, dressings, and marinades.
- Run the section during service, keeping to ticket times and portioning.
- Train, supervise, and delegate tasks to Commis 2 and Commis 3.
- Check the quality, freshness, and quantity of raw materials received and used.
- Follow FIFO, label and date all stored items, and keep wastage low.
- Maintain hygiene, sanitation, and food safety standards (HACCP/FSSAI).
- Monitor section stock and raise indents or requisitions on time.
- 2–3 years of experience in Continental cuisine as a Commis 1 or DCDP
- Continental cooking methods and preparation of dishes such as pastas, risottos, grills, sautés, soups, salads, steaks, and bakes
- Preparation of mother sauces and derivatives, stocks, dressings, and marinades
- Section mise en place and readiness of the station before service
- Running a kitchen section during service while meeting ticket times, portioning, and plating standards
- Hygiene, sanitation, and food-safety practices, including HACCP/FSSAI standards
- Basic leadership, communication, and task delegation for Commis 2 and Commis 3
- Availability to work shifts, weekends, and holidays
From Ubique Systems's careers page (Company careers page), checked 1 Nov 2026.
How to apply
- Select Apply on ubique-systems.com. It opens Ubique Systems's own application form in a new tab, run on Company careers page.
- Fill in the form and upload your résumé there. Jobiwork never sees your application.
- Ubique Systems will reply to you directly. No real employer asks you for money to apply.
Posted 28 Oct 2026 · checked 1 Nov 2026 · Report this job