Chef De Partie Cold Kitchen

The Chef de Partie – Cold Kitchen is responsible for preparing, supervising, and presenting all cold kitchen items including salads, cold appetizers, sandwiches, canapés, and buffet presentations. The role ensures high-quality standards, proper food handling, and consistency in all cold preparations.

Key Responsibilities:

• Prepare and present all cold kitchen dishes according to recipes and standards.

• Supervise Commis Chefs and ensure smooth daily operations in the cold section.

• Maintain proper mise-en-place for service and banquets.

• Ensure all food items are prepared in accordance with hygiene and safety standards.

• Manage inventory, storage, and rotation for cold kitchen ingredients.

• Monitor portion control, waste management, and product freshness.

• Support menu planning, buffet setups, and creative cold dish presentations.

• Coordinate with other kitchen sections to ensure seamless flow of operations.

• Maintain cleanliness and organization of the cold kitchen at all times.

• Assist in training junior staff on food safety, preparation techniques, and presentation skills.

Skills & Qualifications:

• Previous experience as a Chef de Partie or strong Demi Chef in Cold Kitchen.

• Good knowledge of salads, canapés, charcuterie, dressings, and cold buffet displays.

• Strong understanding of HACCP and food hygiene standards.

• Creative presentation skills and attention to detail.

• Ability to handle pressure and work in a high-volume environment.

• Team leadership and communication skills.

• Culinary diploma or equivalent certification preferred.