Description

• Prepare and present cold dishes, salads, and hors d'oeuvres to a high standard.
• Manage the cold kitchen section and ensure cleanliness and organization.
• Collaborate with the culinary team to develop new recipes and seasonal menus.
• Ensure compliance with food safety and hygiene standards.
• Monitor inventory and order supplies as needed.

Requirements

• Educational Qualifications: Diploma in Culinary Arts or related field
• Experience Level: 5–8 years of relevant experience
• Skills and Competencies: Strong knowledge of food safety standards
• Skills and Competencies: Creativity in food presentation and menu design
• Qualities and Traits: Attention to detail and ability to work under pressure