Job Description

Cold Dish Preparation

Prepare a variety of cold starters, salads, dressings, and plated appetizers. Ensure consistency in flavor, texture, and presentation according to the restaurant's standards.

Food Presentation

Arrange and decorate dishes creatively with precision and attention to detail. Ensure that every plate is visually appealing before sending it to service.

Station Setup and Mise en Place

Prepare all ingredients and tools needed for the cold kitchen section before service. Ensure all mise en place is labeled, dated, and stored correctly.

Quality Control

Taste and check ingredients before use to ensure freshness and quality. Reject or report spoiled or substandard produce.

Hygiene and Food Safety

Maintain high standards of cleanliness in your section at all times. Follow HACCP guidelines for food storage, preparation, and temperature control.

Inventory and Stock Management

Monitor ingredient levels and report shortages. Assist with stock rotation and proper storage to minimize waste.

Collaboration with Kitchen Team

Coordinate with the Sous Chef and other sections to ensure smooth kitchen operations. Communicate any issues or suggestions to improve efficiency.

Training and Mentorship

Support and guide Commis Chefs or trainees in the cold kitchen. Ensure junior staff adhere to standard recipes and hygiene practices.

Job Requirement :

At least 1-3 years of experience in a cold kitchen or Garde Manger section. Good knife skills and knowledge of international cold dishes. Ability to work quickly and efficiently during high service periods. A strong sense of aesthetics for plating and garnishing. Basic understanding of nutrition and special dietary requirements (e.g., vegan, gluten-free).
Job Type: Full-time

Experience:

* DCDP-Salad Cold Section : 3 years (Required)