Job Title: Senior Chef de Partie – Cold Section
Department: Kitchen
Reports to: Sous Chef / Executive Chef
Location: Opal Hotel

Job Summary:

Responsible for supervising and executing all preparations within the Cold Section, ensuring high-quality dishes such as salads, cold appetizers, and cold buffet items. Supports menu development, staff training, and adherence to hygiene and safety standards.

Duties & Responsibilities:

• Supervise daily food preparation in the Cold Section.

• Prepare and present cold dishes according to recipes and hotel standards.

• Ensure ingredients are fresh, properly stored, and handled safely.

• Allocate tasks to team members and monitor performance.

• Comply with HACCP and hotel hygiene standards.

• Assist in creating new menu items and presentations.

• Monitor stock levels and communicate requirements to the Sous Chef.

• Maintain cleanliness and proper organization of the workstation.

• Assist in banquet and buffet preparations.

• Train new cooks on cold kitchen techniques and procedures.

Qualifications:

• Culinary diploma or professional cooking certificate.

• 3–5 years of kitchen experience, with at least 2 years in the Cold Section.

• Strong leadership and team supervision skills.

• High attention to detail and creativity.

• Strong understanding of hygiene and food safety procedures.