Chef De Partie - Cold Kitchen

About the role

The Cold Kitchen Chef De Partie manages the daily operations of the cold kitchen section in a hotel, ensuring the preparation, presentation and quality of cold dishes, salads, appetizers, sandwiches, dressings and buffet items meet hotel standards, food safety regulations and established recipes. The post is based in Ras Al Khaimah.

Key responsibilities

• Prepare and present salads, cold appetizers, sandwiches, canapés, dressings and cold sauces according to recipes and presentation standards.
• Arrange buffet displays, salad bars, cold platters and other food presentations.
• Ensure consistency in taste, freshness, portion size, quality and presentation of all cold dishes.
• Monitor ingredient quality and freshness, and maintain food storage, temperature control, labelling and stock rotation in line with HACCP standards.
• Ensure compliance with food safety, hygiene and sanitation procedures, especially for ready-to-eat foods.
• Monitor stock levels, minimise waste and control portions and costs.
• Keep kitchen equipment, utensils, refrigerators and workstations clean and maintained.
• Coordinate with other kitchen sections for timely preparation and smooth buffet and restaurant operations.
• Guide, train and supervise Commis Chefs and other team members; assist with menu planning, new dishes and buffet presentation improvements.
• Report food safety concerns, equipment faults or ingredient issues to the Sous Chef and perform additional duties assigned by the Sous Chef or Chef de Cuisine.

Required profile

• Diploma or certificate in Culinary Arts or a related field preferred.
• Previous experience in a similar position within a hotel or professional kitchen required.
• Ability to work under pressure and maintain high standards during busy service periods.
• Strong teamwork, communication and organisational skills.
• Flexibility to work shifts, weekends and public holidays as required.

Required skills

• Practical knowledge of cold kitchen operations, salad preparation, cold appetizers, dressings, sandwiches and buffet presentation.
• Good understanding of HACCP, food hygiene, cross-contamination prevention and temperature control.