Senior Chef De Partie - Cold Kitchen

About the role

The Senior Chef de Partie – Cold Kitchen leads the cold kitchen operations at a premier hotel, ensuring that salads, appetizers, buffet platters and other cold dishes meet the highest standards of quality, presentation and hygiene. Reporting to the Sous Chef and Head Chef, you will supervise junior staff, manage stock, and support a variety of service formats.

Key responsibilities

• Oversee daily operations of the cold kitchen, preparing and presenting high‑quality cold dishes.
• Organise mise en place to ensure smooth and timely service.
• Supervise, train and guide Chef de Parties, Commis Chefs and trainees.
• Support banquet, buffet, à la carte, room service and special events as required.
• Monitor stock levels, assist with inventory control and ordering.
• Lead the section in the Sous Chef’s absence, ensuring continuity.
• Minimise food waste while maintaining portion control.
• Ensure equipment safety and proper maintenance.
• Maintain cleanliness, hygiene and food‑safety standards in line with HACCP.

Required profile

• Proven experience as a Chef de Partie in a cold‑kitchen environment.
• Ability to supervise and develop junior kitchen staff.
• Strong knowledge of food safety regulations and HACCP standards.
• Excellent organisational skills and attention to detail.
• Flexibility to work across banquet, buffet, à la carte and room‑service sections.

Required skills

• HACCP