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Job Summary We are looking for a skilled, organised, and detail-oriented Cold Kitchen Chef de Partie to lead the cold kitchen section. The role focuses on preparing high-quality cold dishes, salads, appetizers, platters, sandwiches, charcuterie boards, cold meats, and garnishes for catering events, functions, and retail. The successful candidate must maintain exceptional standards of presentation, hygiene, and Halaal compliance while working efficiently in a fast-paced environment. Key Responsibilities Oversee daily mise en place and production for the cold kitchen, ensuring all items are prepared fresh, on time, and to the highest quality standards. Prepare a wide variety of cold dishes, including salads, cold starters, canapés, sandwiches, wraps, cold platters, terrines, pâtés, cured and smoked items, and seasonal specials. Design and assemble attractive cold platters, grazing tables, and buffet displays for events and catering. Work closely with the Butchery team to incorporate Halaal-certified cold cuts, roasted meats, and charcuterie into menu offerings. Ensure strict portion control, recipe adherence, costing accuracy, and waste minimisation. Manage ordering, receiving, and stock rotation of all cold kitchen ingredients (FIFO system), with proper labelling, temperature control, and expiry monitoring. Maintain full compliance with food safety regulations (HACCP & R.638), allergen control, and sanitation standards. Train; supervise, and mentor junior cold kitchen staff, commis chefs, and kitchen assistants. Collaborate with the Hot Kitchen, Pastry, and Butchery teams on menu planning, event setup sheets, and special dietary requests. Monitor and record temperatures of refrigerators, freezers, and food items; complete all required production logs and checklists accurately and on time. Ensure impeccable presentation, garnishing, and plating standards for all cold items. Participate in kitchen deep cleans, equipment maintenance, inventory counts, and monthly stocktakes. Support large-scale event preparation and packing as required. Requirements & Qualifications Education & Certification Formal culinary qualification or Chef’s Diploma with specialisation in Cold Kitchen / Garde Manger (essential). Experience Minimum 3–4 years’ experience as a Chef de Partie or Senior Commis in a cold kitchen/larder section in a busy restaurant, hotel, catering company, or events operation. Proven experience in high-volume catering, banqueting, and platter production is highly advantageous. Skills & Competencies Strong technical skills in salad preparation, cold sauces, dressings, charcuterie, food preservation, and artistic food presentation. Excellent knife skills, speed, and consistency under pressure. Creative flair with the ability to develop new cold dishes and platters. Thorough understanding of food safety, temperature control, cross-contamination prevention, and allergen management. Good organisational and leadership skills with the ability to manage a small team. Ability to read and cost recipes, control food costs, and manage inventory efficiently. Physically fit and able to work long hours on your feet in a refrigerated/cold environment when required. Personal Attributes Passionate about food quality, presentation, and hygiene. Meticulous attention to detail and strong work ethic. Team player with a positive attitude and calm demeanour under pressure. Reliable; punctual, and flexible with shifts (including early mornings, evenings, weekends, and public holidays). What We Offer Competitive salary based on experience and performance. Opportunities for career growth within the kitchen brigade. Dynamic team environment focused on Halaal excellence and customer satisfaction.
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