SR. CDP (CONTINENTAL)

Job Description

Title: SR. CDP (CONTINENTAL)

Company Name: Hotel Sarina

Vacancy: --

Age: Na

Job Location: Dhaka

Salary: Negotiable

Experience:

• 6 to 8 years
• The applicants should have experience in the following business area(s): Hotel

• Diploma in Hotel Management
• Bachelor/Honors

• Diploma or Degree in Culinary Arts / Hotel Management or equivalent.

• 6 to 8 years
• The applicants should have experience in the following business area(s): Hotel

• In-depth knowledge of continental cuisine and cooking techniques.

• Strong sense of taste, plating, and creativity.

• Excellent time management and organizational skills.

• Ability to work efficiently under pressure in a fast-paced environment.

• Strong leadership and communication abilities.

• Knowledge of kitchen cost control and inventory management.

• 6–8 years of professional culinary experience with at least 2-3 years as a CDP in a reputed hotel or restaurant specializing in continental cuisine.

• Experience in fine dining or multi-cuisine restaurants preferred.

• Certification in food safety and hygiene is an advantage.

About the Role

We are looking for a passionate and skilled Continental Chef – Senior Chef de Partie (Sr. CDP) to join our culinary team. The ideal candidate will have extensive experience in continental cuisine and a flair for creating exceptional dishes with precision, creativity, and consistency. You will play a key role in supervising kitchen operations, ensuring quality, and supporting menu innovation.

RESPONSIBILITIES OF THE SR. CDP (CONTINENTAL)

Food Preparation & Cooking

• Prepare, cook, and present high-quality continental dishes (e.g., Italian, French, Mediterranean, etc.).

• Ensure consistency in taste, presentation, and portion control.

• Supervise and assist demi chefs and commis chefs in daily operations.

• Follow standard recipes and techniques while allowing for creativity and innovation.

Kitchen Operations

• Coordinate with the Sous Chef to manage daily kitchen activities and service.

• Ensure timely preparation of mise en place for service.

• Monitor stock levels, request supplies, and minimize food wastage.

• Maintain cleanliness and order in the kitchen and storage areas.

Menu Development & Quality Control

• Assist in developing new continental dishes and seasonal menus.

• Maintain high standards of food quality, taste, and presentation.

• Conduct regular quality checks on raw materials and finished dishes.

Health, Safety & Hygiene

• Ensure compliance with food safety standards (HACCP or equivalent).

• Maintain kitchen sanitation and hygiene at all times.

• Adhere to company and government health & safety regulations.

Team Leadership & Training

• Guide and mentor junior chefs, fostering a culture of teamwork and excellence.

• Conduct on-the-job training for staff on cooking techniques and safety practices.

• Support the Sous Chef in performance evaluation and staff scheduling.