Chef de Partie - Cold Kitchen للعمل في مطاعم وفنادق العاصمة

Job Summary: The Chef de Partie - Cold Kitchen is responsible for preparing and presenting high-quality cold dishes, salads, and appetizers in a professional kitchen environment. This role ensures all Cold Kitchen outlets meet the highest standards of taste, presentation, and food safety.

Key Responsibilities

• Prepare special meals and substitute items according to recipes and specifications.
• Regulate temperature of ovens, broilers, grills, and roasters for optimal cooking.
• Pull food from storage and ensure proper rotation and freshness.
• Maintain a clean and organized work station, adhering to health and safety guidelines.
• Assist in menu planning and inventory management for the Cold Kitchen section.
• Supervise and train junior kitchen staff as needed.

Qualifications & Skills

• Experience: Proven experience as a Chef de Partie or in a Cold Kitchen role within a hotel or high-end restaurant.
• Education: Culinary degree or diploma from a recognized institution preferred.
• Technical Skills: Excellent knife skills, knowledge of food safety standards (HACCP), and ability to work with a variety of cold ingredients.
• Soft Skills: Strong attention to detail, ability to work under pressure, team player, and good communication skills.
• Language: Proficiency in English; Arabic is a plus.

Working Conditions

This position involves working in a fast-paced kitchen environment, including early mornings, evenings, weekends, and holidays as required. The role requires standing for long periods and lifting up to 25 kg.