Chef de Partie - Cold Kitchen

Occidental Sharjah Grand; Sharjah; On-site; AED 67,000 - 112,000; Full time

Job summary

Occidental Sharjah Grand is seeking a talented Chef de Partie (Cold Kitchen) to lead the cold kitchen section in our hotel kitchen, ensuring top-notch presentation of salads, cold cuts and plated courses.

The ideal candidate has at least 3 years of experience in 4- or 5-star environments, a strong grasp of food safety, and the ability to work quickly in a busy setting. This role emphasizes teamwork, precise portions, and consistent quality in a fast-paced hotel operation.

Qualifications

• Strong knowledge of cold kitchen preparation, including salads, appetizers, cold cuts, and presentation standards.
• Ability to work efficiently in a fast-paced environment.
• Good understanding of food safety and hygiene standards.

Responsibilities

• Manage and oversee the Cold Kitchen section
• Prepare and present cold kitchen items according to hotel standards
• Maintain consistency in food quality and presentation
• Ensure proper storage and handling of food products
• Follow all hygiene, health, and safety regulations
• Assist in stock control and inventory management
• Support the Sous Chef in daily kitchen operations

Skills

Cold kitchen knowledge

Teamwork

Food safety

Fast-paced environment

Job description

We are looking for a talented and dedicated Chef de Partie (Cold Kitchen) to join our culinary team.

Requirements:

• Minimum 3 years of experience as a Chef de Partie in a 4-star or 5-star hotel and/or restaurant
• Strong knowledge of cold kitchen preparation, including salads, appetizers, cold cuts, and presentation standards
• Ability to work efficiently in a fast-paced environment
• Good understanding of food safety and hygiene standards
• Strong teamwork and communication skills
• Male candidates preferred
• Age: 25 to 35 years old

Responsibilities:

• Manage and oversee the Cold Kitchen section
• Prepare and present cold kitchen items according to hotel standards
• Maintain consistency in food quality and presentation
• Ensure proper storage and handling of food products
• Follow all hygiene, health, and safety regulations
• Assist in stock control and inventory management
• Support the Sous Chef in daily kitchen operations

Salary & Benefits:

• Salary will be discussed during the interview and will be based on experience and qualifications.