Chef De Partie (Cold Kitchen)

To manage the daily operations of the cold kitchen section, ensuring the preparation, presentation, and quality of cold dishes, salads, appetizers, sandwiches, dressings, and buffet items in accordance with hotel standards, food safety regulations, and established recipes.

Diploma or certificate in Culinary Arts or a related field is preferred. Previous experience in a similar position within a hotel or professional kitchen is required. Practical knowledge of cold kitchen operations, salad preparation, cold appetizers, dressings, sandwiches, and buffet presentation. Good understanding of HACCP, food hygiene, cross-contamination prevention, and temperature control. Ability to work under pressure and maintain high standards during busy service periods. Strong teamwork, communication, and organizational skills. Flexibility to work shifts, weekends, and public holidays as required.

To manage the daily operations of the cold kitchen section, ensuring the preparation, presentation, and quality of cold dishes, salads, appetizers, sandwiches, dressings, and buffet items in accordance with hotel standards, food safety regulations, and established recipes.