CDP (Continental Cuisine)

Job Description

Title: CDP (Continental Cuisine)

Company Name: DuSai Hotel & Resorts Ltd.

Vacancy: 1

Age: 28 to 35 years

Job Location: Moulvibazar

Salary: Negotiable

Experience:

• At least 8 years

• Diploma in Hotel Management

• Diploma in Hotel Management (Educational qualification may be relaxed for deserving candidates)

• At least 8 years

• Age 28 to 35 years
• Only Male

• At least 8 years / 5 years in a 5 star or similar establishment.
• The applicants should have experience in the following business area(s): Hotel, Resort
• 5+ years’ experience in 4/5 star branded hotel/resort.
• Should be well in English.
• Should have skill in MS Office.
• Specialization in Continental and International kitchen will be given preference.

DuSai Hotel & Resorts Ltd.

Job Location: Moulvibazar, Sylhet.

Job Responsibilities:

Food Preparation & Cooking

• Prepare and cook continental dishes (soups, grills, roasts, pastas, sauces, etc.) according to recipes and standards.
• Ensure consistency in taste, portion, and presentation across all dishes.
• Assist in creating new menu items with modern continental trends.
• Monitor and control cooking times, temperatures, and seasoning to maintain quality.

Kitchen Operations

• Manage the preparation & delivery of the food items of continental cuisine & other items as assigned by the chef.
• Coordinate with the Sous Chef and Head Chef for smooth operations.
• Maintain proper mise en place (ingredients, sauces, garnishes ready before service).
• Ensure timely service during peak hours.

Hygiene & Safety

• Follow HACCP standards and maintain strict hygiene.
• Ensure cleanliness of workstations, equipment, and utensils.
• Store food items properly to maintain freshness and avoid wastage.
• Adhere to health, safety, and sanitation regulations.

Teamwork & Training

• Supervise Commis Chefs and provide training when needed.
• Delegate daily tasks and ensure team members complete their work on time.
• Encourage teamwork and a positive kitchen environment.

Inventory & Cost Control

• Assist in stock control, timely ordering, and receiving supplies.
• Monitor food wastage and portion control.
• Suggest improvements to optimize cost efficiency.

Guest Satisfaction

• Ensure dishes meet guest expectations in quality and presentation.
• Handle special dietary requirements (vegetarian, gluten-free, etc.) as requested.
• Contribute ideas to improve menu variety and guest experience.

Free accommodation All meals Service charge Uniform Laundry