Chef De Partie Cold Kitchen

Educational Qualifications: Degree in Culinary Arts, Hospitality Management, or related field. Specialized training courses in cold food preparation are an added advantage.

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

Kitchen Management: Skills in organizing and implementing cold kitchen operations efficiently, and ensuring adherence to health and safety standards.

Creativity in cooking: the ability to develop new recipes and create cold dishes that are in line with the restaurant concept and meet the needs of customers.

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