Chef De Partie - Cold Kitchen

About this role

• Job Description
• Prepare and present high-quality cold dishes, including salads, cold appetizers, pâtés, cured meats, and seafood platters.
• Monitor food presentation, freshness, and serving temperatures to meet hotel standards.
• Oversee daily kitchen operations, conduct spot checks, and ensure proper food rotation, labeling, and FIFO (First In, First Out) guidelines.
• Monitor stock levels, minimize food waste through efficient usage, and collaborate with storerooms on deliveries.
• Train and guide junior cooks and kitchen helpers within the cold section.
• Qualifications
• Minimum of 3 years of relevant experience in the Food & Beverage hotel industry in similar position, preferably in a reputable establishment.
• Proficient in written and conversational English.
• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.