Chef de Partie Cold Kitchen

Minor International; Dubai; On-site; AED 89,000 - 134,000; Full time

Job summary

Minor International in Dubai is seeking an experienced Chef de Partie - Cold Kitchen to lead the cold kitchen operations, preparing and presenting exceptional cold dishes while upholding top quality and food safety standards.

You will work with Head Chef and Sous Chef to refresh menus, manage inventory, supervise junior staff, ensure portion control and accurate plating, and maintain a clean, compliant workspace during busy service.

Qualifications

• Bachelor's degree in Culinary Arts or equivalent qualification.
• Minimum 1 year of professional experience as a Demi Chef in hotels and restaurants.
• Proven expertise in cold kitchen operations including salads and desserts.
• Strong knowledge of food safety standards and health regulations.
• Excellent leadership and interpersonal skills.
• Flexibility to work varied shifts.

Responsibilities

• Prepare and present cold dishes including salads and desserts.
• Ensure items are prepared to precise specifications and at safe temperatures.
• Collaborate to develop and update the cold kitchen menu.
• Manage cold kitchen inventory, ordering and waste reduction.
• Maintain a clean, hygienic workspace and adhere to health regulations.
• Coordinate with kitchen staff to ensure smooth service during peak periods.
• Mentor and support junior staff on food prep techniques.
• Monitor plating to ensure consistency with standards.
• Adapt quickly to changing service demands.

Skills

Leadership & mentoring

Time management

Inventory management

Food safety knowledge

Menu development

Education

Bachelor's Degree in Culinary Arts

Job description

We are seeking an experienced and passionate Chef de Partie - Cold Kitchen to join our dynamic culinary team in Dubai United Arab this role you will take ownership of the cold kitchen operations showcasing your expertise in preparing and presenting exceptional cold dishes while maintaining the highest standards of quality and food safety. This is an excellent opportunity to contribute your culinary skills innovative ideas and collaborative spirit to a thriving hospitality organization.

• Prepare and present cold dishes including salads appetizers charcuterie and desserts in accordance with established recipes and the organizations quality standards
• Ensure all food items are prepared to precise specifications and maintained at appropriate temperatures to guarantee food safety and quality
• Collaborate with the Head Chef and Sous Chef to develop innovate and update the cold kitchen menu incorporating seasonal and fresh ingredients
• Manage cold kitchen inventory levels effectively including ordering receiving and organizing supplies and ingredients to minimize waste
• Maintain a clean organized and hygienic workspace at all times adhering strictly to all health safety and food handling regulations
• Coordinate seamlessly with other kitchen staff to ensure smooth service flow and efficient operations during peak service periods
• Analyze portion sizes and food costing to optimize profitability while maintaining quality standardsTrain mentor and support junior kitchen staff and apprentices providing constructive guidance on food preparation techniques and kitchen procedures
• Monitor plating presentation and consistency to ensure every dish meets the organizations visual and taste standards
• Respond proactive to challenges and adapt quickly to changing service demands while maintaining composure under pressure

Qualifications :

• Bachelors Degree in Culinary Arts or equivalent culinary qualification
• Minimum 1 year of professional experience as a Demi Chef in hotels and restaurants
• Proven expertise in cold kitchen operations including salad preparation appetizer assembly and dessert plating
• Strong knowledge of food safety standards hygiene protocols and health regulations
• Excellent leadership and interpersonal skills with the ability to motivate and guide team members
• Exceptional attention to detail and commitment to operational excellence
• Strong time management and problem-solving abilities with proficiency in food costing and inventory management
• Creative mindset with enthusiasm for menu innovation and adaptability in a fast-paced environment
• Flexibility to work varied shifts including evenings weekends and holidays as required

Remote Work :

No

Employment Type :

Full-time