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.

• Oversee the daily operations of the cold kitchen section and ensure smooth food production.
• Prepare and present salads, cold appetizers, sandwiches, canapés, dressings, cold sauces, and other cold kitchen items according to established recipes and presentation standards.
• Prepare and arrange buffet displays, salad bars, cold platters, and other food presentations as required.
• Ensure consistency in taste, freshness, portion size, quality, and presentation of all cold dishes.
• Monitor the quality and freshness of ingredients before preparation and service.
• Maintain proper food storage, temperature control, labelling, and stock rotation in accordance with HACCP standards.
• Ensure compliance with food safety, hygiene, and sanitation procedures, particularly when handling ready-to-eat foods.
• Monitor stock levels, minimize food wastage, and maintain effective portion and cost control.
• Ensure all kitchen equipment, utensils, refrigerators, and workstations are clean and properly maintained.
• Coordinate with other kitchen sections to ensure timely preparation and smooth buffet and restaurant operations.
• Guide, train, and supervise Commis Chefs and other team members assigned to the cold kitchen.
• Assist with menu planning, new dish preparation, and buffet presentation improvements.
• Ensure all food items are prepared in accordance with hotel recipes, standard operating procedures, and quality requirements.
• Report any food safety concerns, equipment malfunctions, or ingredient quality issues to the Sous Chef.
• Perform any additional duties assigned by the Sous Chef or Chef de Cuisine.