Cold Kitchen Chef Duties and Responsibilities:
1. Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
2. Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
3. Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
4- Enforces safety, health and hygiene standards in the kitchen.
Requirements and skills
1- Work experience as a cold section Cook
2- Hands-on experience with professional kitchen equipment
3- Good knowledge of food plating techniques
4- Understanding of health and safety rules in a kitchen
5- Ability to multitask in a fast-paced environment
6- Availability to work in shifts, including evenings and weekends
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