Chef De Partie (Cold Kitchen)

Hilton; Ras Al Khaimah; On-site; AED 39,000 - 58,000; Full time

Job summary

Hilton Ras Al Khaimah is seeking an experienced Commis Chef for the cold kitchen to ensure the preparation, presentation, and quality of salads, canapés, dressings, and buffet items in line with hotel standards.

You will train junior staff, coordinate with other kitchen sections, and uphold HACCP requirements while maintaining high standards during busy service periods.

Qualifications

• Diploma or certificate in Culinary Arts preferred.
• Previous hotel or professional kitchen experience required.
• Knowledge of HACCP, food hygiene and temperature control.
• Ability to work under pressure; strong teamwork and organizational skills.
• Flexibility to work shifts, weekends and public holidays.

Responsibilities

• Oversee daily cold kitchen operations and ensure smooth production.
• Prepare and present salads, cold appetizers, sandwiches, dressings and cold dishes.
• Arrange buffet displays and cold platters according to standards.
• Maintain consistency in taste, freshness, portion size and presentation.
• Monitor ingredient freshness and HACCP compliance.
• Ensure hygiene, food safety and sanitation in handling ready-to-eat foods.
• Train and supervise Commis Chefs and other team members.
• Assist with menu planning and buffet presentation improvements.
• Report safety concerns or equipment issues to the Sous Chef.

Skills

Cold kitchen operations

Food safety HACCP

Hotel/professional kitchen experience

Under pressure

Teamwork

Flexibility for shifts

Communication skills

Education

Diploma or certificate in Culinary Arts

Tools

Kitchen equipment familiarity

Job description

Job Description

To manage the daily operations of the cold kitchen section, ensuring the preparation, presentation, and quality of cold dishes, salads, appetizers, sandwiches, dressings, and buffet items in accordance with hotel standards, food safety regulations, and established recipes.

Responsibilities

• Oversee the daily operations of the cold kitchen section and ensure smooth food production.
• Prepare and present salads, cold appetizers, sandwiches, canapés, dressings, cold sauces, and other cold kitchen items according to established recipes and presentation standards.
• Prepare and arrange buffet displays, salad bars, cold platters, and other food presentations as required.
• Ensure consistency in taste, freshness, portion size, quality, and presentation of all cold dishes.
• Monitor the quality and freshness of ingredients before preparation and service.
• Maintain proper food storage, temperature control, labelling, and stock rotation in accordance with HACCP standards.
• Ensure compliance with food safety, hygiene, and sanitation procedures, particularly when handling ready-to-eat foods.
• Monitor stock levels, minimize food wastage, and maintain effective portion and cost control.
• Ensure all kitchen equipment, utensils, refrigerators, and workstations are clean and properly maintained.
• Coordinate with other kitchen sections to ensure timely preparation and smooth buffet and restaurant operations.
• Guide, train, and supervise Commis Chefs and other team members assigned to the cold kitchen.
• Assist with menu planning, new dish preparation, and buffet presentation improvements.
• Ensure all food items are prepared in accordance with hotel recipes, standard operating procedures, and quality requirements.
• Report any food safety concerns, equipment malfunctions, or ingredient quality issues to the Sous Chef.
• Perform any additional duties assigned by the Sous Chef or Chef de Cuisine.

Qualifications

• Diploma or certificate in Culinary Arts or a related field is preferred.
• Previous experience in a similar position within a hotel or professional kitchen is required.
• Practical knowledge of cold kitchen operations, salad preparation, cold appetizers, dressings, sandwiches, and buffet presentation.
• Good understanding of HACCP, food hygiene, cross-contamination prevention, and temperature control.
• Ability to work under pressure and maintain high standards during busy service periods.
• Strong teamwork, communication, and organizational skills.
• Flexibility to work shifts, weekends, and public holidays as required.