Prepare and present high-quality cold dishes, including salads, cold appetizers, pâtés, cured meats, and seafood platters.
Monitor food presentation, freshness, and serving temperatures to meet hotel standards.
Oversee daily kitchen operations, conduct spot checks, and ensure proper food rotation, labeling, and FIFO (First In, First Out) guidelines.
Monitor stock levels, minimize food waste through efficient usage, and collaborate with storerooms on deliveries.
Train and guide junior cooks and kitchen helpers within the cold section.

Chef De Partie - Cold Kitchen