Chef de Partie – Cold Kitchen

About the role

Join the culinary team at a 5‑star luxury resort and take charge of the cold kitchen. You will be responsible for creating high‑quality salads, appetizers, cold platters and buffet items that meet the hotel’s exacting standards.

Key responsibilities

• Prepare and present cold kitchen dishes in line with hotel recipes and presentation guidelines.
• Maintain strict hygiene, cleanliness and food‑safety standards in accordance with HACCP.
• Monitor stock levels, assist with inventory control and place orders as needed.
• Control portion sizes and minimise food waste while ensuring consistent quality.
• Support the Sous Chef and Executive Chef in daily kitchen operations.
• Train and guide Commis Chefs and junior team members.
• Ensure safe use and proper maintenance of all kitchen equipment.

Required profile

• Previous experience as a Chef de Partie or strong Demi Chef de Partie in a luxury hotel or fine‑dining environment.
• Solid knowledge of cold‑kitchen preparation and presentation.
• Good understanding of HACCP and food‑safety standards.
• Ability to work efficiently in a fast‑paced environment.
• Strong teamwork and communication skills.
• Passion for culinary excellence and attention to detail.

Required skills

• Cold kitchen preparation
• HACCP compliance