Role Overview The Demi Chef de Partie – Cold Kitchen is responsible for preparing salads, cold appetizers, and buffet items while assisting in supervising junior kitchen staff and ensuring hygiene, organisation, and timely service. Key Responsibilities

Key Responsibilities

• Prepare salads, cold appetizers, sandwiches, and buffet items according to recipes and presentation standards.

• Assist in supervising and training Commis cooks assigned to the cold kitchen section.

• Ensure proper mise en place is completed on time for service periods.

• Maintain cleanliness, hygiene, and food safety standards in the cold kitchen area.

• Monitor portion sizes and food presentation to maintain quality and minimise waste.

• Assist the Executive Chef and CDP with menu preparation and planning.

• Rotate stock and assist with inventory control for cold kitchen ingredients.

• Coordinate with other kitchen sections to ensure smooth service operations.

• Ensure compliance with HACCP and relevant food safety regulations.

• Maintain kitchen equipment and report any malfunctions promptly.

• Follow hotel grooming, safety, and professional conduct standards.

• Support operations during peak hours, banquets, or special events.

• Perform any other duties assigned by the Executive Chef or CDP.

Qualifications & Experience

• Culinary training is preferred.

• Previous experience in cold kitchen operations is an advantage.

Skills & Competencies

• Strong attention to detail and food presentation.

• Ability to work efficiently as part of a team.

• Knowledge of hygiene and food safety practices.

• Good organisational and time-management skills.

Interested candidates are invited to apply with their CV.