Buffet Cold Kitchen Lead: Salads & Canapés

Nadeems Buffet; Lahore; On-site; PKR 300,000 - 540,000; Full time

Job summary

Nadeem’s Buffet in Lahore is seeking a dedicated Cold Kitchen Chef to create attractive, hygienic cold items for buffet and event menus. You will support daily cold-kitchen production, maintain mise en place, and collaborate with hot kitchen and service teams to ensure timely replenishment and presentation.

You should have practical experience in cold kitchen environments and strong knowledge of salads, dressings, and buffet presentation.

Qualifications

• Practical experience in cold kitchen preparation in a restaurant, hotel, buffet, or catering environment.
• Knowledge of salads, cold starters, dressings, sauces, dips, garnishes, and buffet presentation.
• Ability to follow standardized recipes, portion controls, production schedules, and plating specifications.
• Good understanding of food safety, personal hygiene, cross-contamination prevention, and chilled-food temperature control.
• Skilled in knife handling, ingredient preparation, storage labeling, stock rotation, and minimizing food waste.
• Reliable teamwork, cleanliness, time management, attention to detail, and the ability to work effectively during busy service periods.

Responsibilities

• Prepare salads, sandwiches, canapés, cold starters, dressings, sauces, raita, dips, garnishes, and dessert accompaniments according to recipes and service requirements.
• Maintain consistent taste, texture, portion control, freshness, and presentation across buffet and event offerings.
• Organize mise en place, monitor ingredient availability, and reduce waste through proper storage and preparation.
• Follow food safety, personal hygiene, temperature-control, cleaning, and sanitation procedures.
• Coordinate with kitchen supervisors and other chefs during buffet setup, peak service, and replenishment.

Skills

Cold kitchen

Salads

Dressings

Buffet presentation

Time management

Teamwork

Job description

Nadeem’s Buffet in Lahore is seeking a dedicated Cold Kitchen Chef to create attractive, hygienic cold items for buffet and event menus. You will support daily cold-kitchen production, maintain mise en place, and collaborate with hot kitchen and service teams to ensure timely replenishment and presentation.

You should have practical experience in cold kitchen environments and strong knowledge of salads, dressings, and buffet presentation.