Chef de Partie (Cold Kitchen)
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- Manage the daily operation of the Cold Kitchen under the supervision of the Sous Chef.
- Prepare and supervise salads, appetizers, cold cuts, canapés, dressings, cold sauces, and other cold dishes.
- Ensure daily mise-en-place, food preparation, presentation, and quality meet hotel standards.
- Maintain strict food hygiene, HACCP, temperature control, labeling, storage, and FIFO standards.
- Control food stock, portions, food costs, and minimize wastage.
- Supervise, train, coach, and guide Commis Chefs and other team members.
- Ensure freshness and quality of all ingredients and finished products.
- Coordinate with other kitchen sections for buffets, à la carte service, special events, and functions.
- Maintain cleanliness and proper organization of the Cold Kitchen and equipment.
- Follow instructions from senior chefs and support smooth and efficient kitchen operations.
- Proven experience in a Cold Kitchen in similar role.
- Good knowledge of preparing salads, appetizers, cold cuts, canapés, sandwiches, dressings, and cold sauces.
- Good understanding of food hygiene, HACCP, temperature control, storage, and FIFO procedures.
- Culinary qualification or relevant professional certification will be an advantage.
- Basic verbal and written communication skills in English.
- Strong attention to detail with consistent food quality and presentation.
- Ability to supervise, guide, and train junior team members.
- Positive, professional, and team-oriented attitude.
- Ability to multitask and perform effectively in a fast-paced kitchen environment.