Chef de Partie - Cool Kitchen

Educational Qualifications: Degree in Culinary Arts, Hospitality Management, or related field. Specialized training in cold food preparation is a plus.

Culinary Skills: Ability to prepare and serve high-quality cold dishes, including salads, appetizers, and cold beverages.

Kitchen Management: Skills in organizing and executing cold kitchen operations efficiently, ensuring compliance with health and safety standards.

Culinary Creativity: Ability to develop new recipes and innovate cold dishes that are in line with the restaurant concept and meet customer needs.

Inventory Management: Skills in managing cold food inventory, including ordering, storage, and ensuring quality of ingredients.