Cold Kitchen Chef

Key Responsibilities:
Manage the production and quality control of all cold kitchen food items, including meat, fish, salads, appetizers, and desserts.
Create and execute menu items for banquet menus and other food and beverage outlets, ensuring culinary excellence and guest satisfaction.
Supervise the preparation, presentation, and timely delivery of food items from the cold kitchen.
Maintain cleanliness and organization of all food production and service areas, including equipment upkeep and sanitation.
Ensure compliance with health and safety regulations and maintain high standards of hygiene.
Collaborate with other kitchen staff to coordinate food preparation and service.

Requirements:
Proven experience as a Cold Kitchen Chef or similar role in a reputable hotel or restaurant environment.
Extensive knowledge of cold food preparation techniques, including butchery, seafood handling, salad composition, and dessert production.
Ability to create innovative and appealing cold dishes that meet both aesthetic and nutritional standards.
Strong leadership and organizational skills with the ability to manage and motivate a team.
Excellent communication and interpersonal skills to effectively collaborate with kitchen staff, service team, and management.
Attention to detail and a passion for culinary excellence.
Certification from a culinary school or relevant apprenticeship program is preferred.
Availability to work flexible hours, including evenings, weekends, and holidays.