Demi Chef de Partie – Cold Kitchen
Destination Hotels
Job description
About the role
The position supports the Chef de Partie in the cold kitchen of a hotel environment, preparing high‑quality salads, appetizers, sandwiches and buffet displays. You will work in a fast‑paced setting while maintaining strict hygiene and quality standards.
Key responsibilities
- Prepare and present cold kitchen items such as salads, appetizers, sandwiches, cold cuts and buffet displays.
- Ensure all food preparation meets Hyatt quality and hygiene standards, including HACCP and food safety procedures.
- Monitor food quality, freshness and proper storage, and maintain a clean, organized work area.
- Assist with inventory control and minimise food wastage.
Required profile
- Previous experience as a Demi Chef de Partie or Commis Chef in a hotel or upscale restaurant.
- Strong knowledge of cold kitchen preparation and presentation, with an understanding of food safety and hygiene regulations.
- Ability to work efficiently in a fast‑paced environment and good communication and teamwork skills.
Required skills
- Cold kitchen preparation
- Inventory Control
- HACCP
- Food Safety
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Published 7 hours ago
Expires 1 month from now
8 views · 0 interested
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Destination Hotels