Cook A - Cold Kitchen

Cook A (Cold Kitchen) assists the Sous Chef and Senior Cook in the preparation, assembly, and presentation of cold kitchen dishes, ensuring compliance with established recipes, food safety standards, hygiene regulations, and quality requirements.

Key Responsibilities:

• Prepares and assembles cold kitchen items such as salads, appetizers, cold cuts, and garnishes in accordance with standard recipes and presentation standards.
• Ensures all ingredients and mise en place are prepared, stored, and maintained at the correct quality, freshness, and temperature requirements.
• Maintains strict food safety, hygiene, sanitation, and HACCP standards in all cold kitchen operations and food handling practices.
• Monitors stock levels, practices proper food storage and FIFO procedures, and coordinates replenishment of ingredients to support daily operations.
• Keeps workstations, refrigeration units, utensils, and equipment clean, organized, and in good working condition while supporting team efficiency and service excellence.

Qualifications:

• Graduate of Culinary Arts, Hospitality Management, or a related field; vocational culinary training is an advantage.
• Minimum of 2–3 years of experience in a Cold Kitchen, Garde Manger, or similar role within a luxury hotel, fine dining restaurant, or reputable food service establishment.
• Ability to work efficiently in a fast-paced, high-volume kitchen environment while maintaining attention to detail.
• Physically fit and capable of standing for extended periods, lifting kitchen supplies, and performing repetitive kitchen tasks.