Cook – Cold Kitchen

Role Overview The Cook – Cold Kitchen is responsible for preparing salads, cold appetizers, buffet items, and other cold kitchen dishes, ensuring all food is produced in line with hotel standards and food safety regulations.

Key Responsibilities

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

• Maintain cleanliness, hygiene, and organisation of assigned workstations.

• Follow proper food safety, handling, and hygiene procedures at all times.

• Assist in portion control to minimise waste and maintain consistency.

• Support the Demi Chef de Partie and Chef de Partie in daily cold kitchen operations.

• Ensure timely preparation of items for service periods.

• Rotate stock and assist with inventory management of cold kitchen ingredients.

• Maintain kitchen equipment and report any malfunctions to the supervisor.

• Assist in training junior kitchen staff if required.

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

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

Qualifications & Experience

• Previous kitchen experience is preferred.

• Basic knowledge of food preparation in a professional environment is an advantage.

Skills & Competencies

• Basic culinary knowledge and knife skills.

• Ability to follow instructions accurately and work efficiently.

• Attention to hygiene and cleanliness.

• Team-oriented attitude and willingness to learn.

Interested candidates are invited to apply with their CV.