Chef de Partie - Cold Kitchen

Responsibilities

• Food Preparation: Prepare and present cold dishes, including salads, appetizers, and desserts, in accordance with the restaurant's standards and recipes.
• Menu Development: Collaborate with the Head Chef and Sous Chef in developing and updating the cold kitchen menu, ensuring seasonal and fresh ingredients are utilized.
• Quality Control: Ensure all food items are prepared to the correct specifications and are maintained at the appropriate temperature.
• Inventory Management: Assist in managing inventory levels for cold kitchen supplies and ingredients, including ordering and receiving goods.
• Hygiene Standards: Maintain a clean and organized workspace, adhering to all health and safety regulations and standards.
• Team Collaboration: Work closely with other kitchen staff to ensure smooth service and coordination during busy periods.
• Training and Mentoring: Assist in training junior kitchen staff and apprentices, providing guidance and support in food preparation techniques.
• Bachelor's Degree or any culinary degree
• Must have worked at least one year as Demi Chef in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operation excellence

Benefits

Additional Information

Job Summary: As a Chef de Partie in the Cold Kitchen, you will be responsible for the preparation and presentation of all cold dishes, including salads, appetizers, and desserts. You will ensure that all food is prepared to the highest standards of quality and presentation, while adhering to health and safety regulations.

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Company Intel

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