Cold Kitchen Chef de Partie — Creative Plates & Precision

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

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.