Chef de Partie (Cold Kitchen)

We are looking for a skilled and passionate Chef de Partie – Cold Kitchen to join our culinary team. The ideal candidate will be responsible for preparing high‑quality cold dishes, ensuring consistency, hygiene, and presentation standards in line with hotel requirements.

Key Responsibilities

• Prepare and present all cold kitchen items including salads, sandwiches, canapés, dressings, and cold appetizers.
• Ensure all dishes are prepared according to recipes, portion control, and presentation standards.
• Maintain cleanliness and organization of the cold kitchen section at all times.
• Monitor food stock levels and assist with daily requisitions.
• Ensure proper storage, labeling, and rotation of ingredients (FIFO).
• Support the Sous Chef in menu planning and new dish creation.
• Follow all food safety, hygiene, and HACCP standards.
• Assist in training and guiding Commis Chefs in the cold section.
• Work closely with the team to ensure smooth kitchen operations during service.
• Maintain high standards of personal hygiene and grooming as per hotel policy.

Requirements

• Proven experience as Chef de Partie or Demi Chef de Partie in a hotel or high‑volume kitchen.
• Strong knowledge of cold kitchen preparation and presentation.
• Ability to work under pressure and maintain consistency.
• Good communication and teamwork skills.
• Familiarity with HACCP and food safety procedures.
• Flexibility to work in shifts, weekends, and public holidays.
• Diploma in Culinary Arts or equivalent certification.
• Minimum 2–3 years of experience in a similar role.

What We Offer

• Competitive salary and benefits.
• Staff accommodation and meals.
• Career growth and development opportunities.
• A supportive and multicultural working environment.

Job Type: Full-time

Work Location: In person