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TRPD-26-06365
Demi Chef de Partie (DCDP) - Continental
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.
Position summary
- Location
- India
- Workplace
- On-site
- Employment
- Full Time
- Experience
- Minimum 2 years and Maximum 3 years
Role overview
Why This Role Matters.
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.
Your Impact
Deliver Enterprise Value
Help organisations solve complex business problems through modern technology, consulting expertise and measurable outcomes.
Collaboration
Work Across Teams
Collaborate with consultants, architects, engineers and client stakeholders throughout the project lifecycle.
Growth
Learn Continuously
Gain exposure to enterprise technologies, certifications, mentoring and real-world project experience.
Career Path
Grow With Ubique
Build a long-term consulting career with opportunities to take on greater responsibility and leadership over time.
Responsibilities
What You'll Be Doing.
Every role at Ubique contributes directly to solving meaningful business challenges for our clients.
02
consistent, and guides commis in the section.
03
Prepare and cook Continental dishes (pastas, risottos, grills, sautés, sauces, soups, salads,
04
steaks, bakes) to the standard recipes and plating specs.
05
Handle mise en place for the section and make sure every station is ready before service.
06
Prepare the mother sauces and their derivatives, stocks, dressings, and marinades.
07
Run the section during service, keeping to ticket times and portioning.
08
Train, supervise, and delegate tasks to Commis 2 and Commis 3.
09
Check the quality, freshness, and quantity of raw materials received and used.
10
Follow FIFO, label and date all stored items, and keep wastage low.
11
Maintain hygiene, sanitation, and food safety standards (HACCP/FSSAI).
12
Monitor section stock and raise indents or requisitions on time.
Technology stack
Tools & Technologies.
The platforms and technologies you'll use to build modern, enterprise-grade solutions.
01
Continental cuisine
Required
02
Continental cooking
Required
03
Demi Chef de Partie
Required
04
DCDP
Required
05
Commis 1
Required
06
section management
Required
07
mise en place
Required
08
station readiness
Required
09
mother sauces
Required
10
sauce derivatives
Required
11
stocks
Required
12
dressings
Required
13
marinades
Required
14
pasta
Required
15
risotto
Required
16
grilling
Required
17
sautéing
Required
18
plating
Required
19
portion control
Required
20
ticket times
Required
Requirements
Skills & Experience.
We value curiosity, collaboration and continuous learning. If you don't meet every requirement but believe you can make an impact, we'd still love to hear from you.
Essential
Required Qualifications
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
Preferred
Nice to Have
Diploma or degree in Hotel Management or Culinary Arts
Experience assisting with menu tastings or new dish development
Experience raising stock indents or requisitions and minimizing wastage
What you'll gain
More Than Just A Job.
We're committed to helping every team member grow professionally, personally and technically while working on meaningful projects.
Global Exposure
Collaborate with international clients and multicultural teams on enterprise programmes.
Continuous Learning
Expand your expertise through mentoring, certifications and hands-on project experience.
Career Growth
Take ownership, develop leadership skills and grow your consulting career over time.
Flexible Working
Hybrid and remote collaboration designed around trust and delivering exceptional outcomes.
People First
Join a supportive culture where collaboration, respect and long-term relationships come first.
Enterprise Projects
Work on meaningful technology initiatives for leading organisations across industries.
Apply
Apply for Demi Chef de Partie (DCDP) - Continental
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