Job Description
Roles & Responsibilities
Prepare and present high-quality cold kitchen dishes, including salads, appetizers, cold platters, and buffet items. Ensure all food is prepared in accordance with hotel recipes, quality standards, and presentation guidelines. Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements. Monitor stock levels and assist with inventory control and ordering. Minimize food waste while maintaining portion control. Support the Sous Chef and Executive Chef in daily kitchen operations. Train and guide Commis Chefs and junior team members when required. Ensure all equipment is used safely and maintained in good working condition.
Desired Candidate Profile
- Previous experience as a Chef de Partie or strong Demi Chef de Partie experience in a luxury hotel or fine dining environment.
- Solid knowledge of cold kitchen preparation and presentation.
- Good understanding of HACCP and food safety standards.
- Ability to work efficiently in a fast-paced environment.
- Strong teamwork and communication skills.
- Passion for culinary excellence and attention to detail.