Chef de Partie (CDP) – Cold Kitchen / Cold Dish

Meili Resort Hotel Sdn Bhd; Semporna; On-site; MYR 50,000 - 70,000; Full time

Job summary

Meili Resort Hotel Sdn Bhd in Sabah is seeking a skilled Cold Kitchen Chef to prepare and present cold dishes, salads and garnishes. You will manage seafood and vegetable prep, maintain hygiene, and supervise junior staff in the cold kitchen.

Responsibilities include buffet displays, temperature control and stock rotation, with duties assigned by the Head Chef or management. Prior hotel or resort experience is a plus.

Qualifications

• Must have training in kitchen food handling and hygiene practices.
• Experience with cold kitchen operations and plating is preferred.
• Ability to supervise junior kitchen staff and coordinate with Head Chef.

Responsibilities

• Prepare and produce cold dishes, salads, appetisers, dressings, sauces and garnishes.
• Handle preparation of seafood, vegetables, fruits and other ingredients for cold dishes.
• Ensure proper cutting, portioning, seasoning and presentation.
• Prepare buffet displays, salad bars and cold food presentations.
• Maintain proper temperature control and food safety standards.
• Ensure ingredients are fresh and properly stored.
• Maintain cleanliness and hygiene of the cold kitchen.
• Monitor stock levels and ensure proper food rotation.
• Guide and supervise junior kitchen staff within the section.
• Perform other duties assigned by the Head Chef or management.

Skills

Salad preparation

Cold food presentation

Seafood handling

Food hygiene & safety

Staff supervision

Temperature control

Education

Diploma in Culinary Arts

Job description

Prepare and produce cold dishes, salads, appetisers, dressings, sauces and garnishes.

Handle preparation of seafood, vegetables, fruits and other ingredients for cold dishes.

Ensure proper cutting, portioning, seasoning and presentation.

Prepare buffet displays, salad bars and cold food presentations.

Maintain proper temperature control and food safety standards.

Ensure ingredients are fresh and properly stored.

Maintain cleanliness and hygiene of the cold kitchen.

Monitor stock levels and ensure proper food rotation.

Guide and supervise junior kitchen staff within the section.

Perform other duties assigned by the Head Chef or management.

B. Job Requirements

Minimum Certificate or Diploma in Culinary Arts or equivalent qualification.

Minimum three (3) years of working experience in cold kitchen operations.

Previous experience in hotel or resort operations will be an advantage.

Good knowledge of salad preparation, cold dishes, appetisers and food presentation.

Knowledge of seafood handling and cold food temperature control.

Good understanding of food hygiene and food safety standards.

Able to work independently and supervise junior staff.