Chef de Partie- Cold Kitchen

Job Description:

• Manage the preparation and presentation of cold dishes, including appetizers, salads, and desserts
• Lead a team of cooks and kitchen staff, providing guidance, training, and support to ensure high-quality food and service
• Maintain a clean and organized cold kitchen environment, adhering to health and safety regulations
• Collaborate with other kitchen staff to ensure efficient service and high-quality food
• Develop and implement new menu ideas and concepts, in collaboration with the Executive Chef/ Executive Sous Chef and other senior kitchen staff
• Maintain high standards of food quality, presentation, and safety
• Control and manage inventory, minimizing waste and maximizing efficiency

Job Qualifications:

• Bachelor's degree in Culinary Arts, Hospitality Management, or related field
• 3+ years of experience in a cold kitchen environment, preferably in a high-end restaurant or hotel
• Culinary training or equivalent experience
• Strong knowledge of kitchen operations, food safety, and health and safety regulations
• Excellent leadership, communication, and interpersonal skills
• Ability to work in a fast-paced environment, prioritizing tasks and managing multiple projects simultaneously
• Strong attention to detail and creativity in food preparation and presentation