Chef de Partie – Cold Kitchen

About the role

We are looking for a passionate Chef de Partie specialized in cold kitchen operations. You will join a dynamic culinary team, delivering high‑quality dishes while supporting the overall guest experience.

Key responsibilities

• Prepare daily mise‑en‑place and food production for cold sections of the main kitchen or satellite outlets.
• Coordinate tasks with the Sous Chef or Executive Chef and follow their instructions.
• Maintain consistent quality standards and stay updated on new products, recipes, and techniques.
• Lead and instruct junior staff, ensuring proper food preparation and hygiene.
• Set up and supervise buffets and special functions.
• Collaborate with other kitchen sections on cleanliness, waste reduction, and cost control.
• Monitor daily requirements, last‑minute events, and adjust operations accordingly.
• Train subordinates to foster motivation and an economical working environment.

Required profile

• Completed professional kitchen apprenticeship or chef training course.
• Previous experience in reputable establishments with strong culinary skills.
• Fluent English communication.
• Proven ability in food preparation, presentation, and preservation.
• Positive, dynamic, and creative attitude, able to work in multicultural and high‑pressure environments.
• Understanding of hotel operations, effective communication, planning, supervision, teamwork, adaptability, customer focus, and results‑driven mindset.

Required skills

• Mise‑en‑place preparation for cold dishes.
• Buffet and special function setup.
• Food cost control and waste management.
• Food preservation and safety techniques.