Chef De Partie – Cold Kitchen
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About the Role
Responsible for cold kitchen management, preparing salads and cold dishes, ensuring food quality and hygiene, while training junior staff.
Key Skills for This Role
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Position Summary
The Chef De Partie – Cold Kitchen / Salad is responsible for overseeing all cold food preparation, including salads, dressings, cold appetizers, and garde manger items.
This role ensures high standards of food quality, presentation, hygiene, and efficiency while supporting the Head Chef in daily kitchen operations and team supervision.
Key Responsibilities
- Manage and supervise the cold kitchen (garde manger) section.
- Prepare and present salads, cold starters, dressings, sauces, and cold platters to company standards
- Ensure consistency, freshness, and visual appeal of all cold dishes
- Assist in menu development and seasonal salad creations
- Monitor food quality, portion control, and waste reduction
- Maintain strict food safety, sanitation, and HACCP standards
- Train, guide, and supervise junior kitchen staff in the cold section
- Coordinate with hot kitchen and service teams for smooth operations
- Manage prep lists, ordering, and stock rotation (FIFO)
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