Demi Chef De Partie (Western Cold Cuisine)
Core
Supervise kitchen team and manage Western cold cuisine production, ensuring quality, consistency, and adherence to HACCP standards.
Role type
Demi Chef De Partie (Western Cold Cuisine)
Builds
Cold appetizers, salads, and other Western cold dishes for hotel guests
Domain
Hospitality / Culinary Arts
Required skills
Kitchen planning, inventory management, team supervision, menu planning, cost control, food safety compliance, hygiene standards, staff scheduling
Preferred skills
Hotel industry experience, knowledge of local food trends, portion control expertise
Technologies
HACCP systems, inventory management tools
Responsibilities
Plan and coordinate kitchen team activities, maintain stock levels and order supplies, minimize food wastage, prepare duty rosters, ensure compliance with hygiene and safety standards, produce cold cuisine items to high quality standards, analyze food costs and guest satisfaction
Seniority
Mid-level, hands-on IC