Position Overview:
The Senior Chef de Partie – Cold in an Industrial Catering Services setting is responsible for overseeing the preparation, production, and presentation of all cold dishes, including salads, cold appetizers, cold meats, sandwiches, and desserts. As a senior member of the kitchen team, this role involves supervising junior chefs, ensuring the smooth running of the cold section, maintaining high standards of food quality, hygiene, and safety, and assisting in menu planning and development.
Key Responsibilities:
1. Cold Food Preparation & Cooking:
o Lead and manage the preparation and production of cold dishes, ensuring consistency in quality, taste, and presentation.
o Oversee the creation of cold appetizers, salads, cold meats, seafood dishes, sandwiches, and desserts, ensuring that each dish adheres to company recipes and standards.
o Ensure the correct use of ingredients, portion control, and presentation of cold dishes in line with food safety guidelines.
o Regularly inspect cold food items for freshness, taste, and quality before serving or storage.
2. Menu Development & Customization:
o Assist the Head Chef in planning and developing new cold menu items, including seasonal dishes, special events, and customized client menus.
o Adapt cold dishes to suit dietary preferences and restrictions such as gluten-free, vegetarian, vegan, and allergen-friendly options.
o Work with the culinary team to ensure that cold dishes are innovative, visually appealing, and aligned with industry trends.
3. Supervision of Kitchen Staff:
o Supervise and mentor junior kitchen staff in the cold section, providing guidance on food preparation, presentation, and kitchen operations.
o Ensure that staff members are following proper procedures, maintaining cleanliness, and working efficiently.
o Provide training and development opportunities to kitchen staff, assisting them in improving their skills and knowledge of cold food preparation.
o Ensure that all kitchen staff are adhering to safety standards and food hygiene regulations.
4. Quality Control & Presentation:
o Oversee the final presentation of cold dishes, ensuring they are visually appealing and in line with company and client expectations.
o Conduct quality checks on food before service to ensure it meets the required standards in terms of flavor, texture, and appearance.
o Ensure that all cold dishes are stored correctly to preserve freshness and maintain food safety standards.
5. Food Safety & Hygiene Compliance:
o Ensure that all cold food items are prepared, stored, and served according to strict food safety standards, including HACCP guidelines.
o Oversee the cleanliness and organization of the cold section, ensuring it is sanitized and compliant with health and safety regulations.
o Monitor proper storage and handling of ingredients, including refrigerated items, to prevent contamination and spoilage.
o Regularly check that kitchen staff are following hygiene and safety protocols while preparing cold dishes.
6. Inventory & Supply Management:
o Manage the inventory of cold food ingredients and supplies, ensuring that stock levels are maintained and rotated efficiently (FIFO – First In, First Out).
o Assist in the ordering of ingredients for cold food preparation, ensuring timely delivery and cost control.
o Monitor stock levels and report any shortages or excess to the Head Chef, recommending adjustments to the inventory as needed.
7. Collaboration with Other Kitchen Sections:
o Collaborate with other sections of the kitchen, including hot food and pastry sections, to ensure smooth operations and the timely delivery of meals.
o Ensure coordination with other kitchen staff to ensure the timely completion of orders during service.
o Communicate with service staff to ensure that cold dishes are correctly plated and ready for delivery to clients or guests.
8. Time Management & Efficiency:
o Ensure that cold food preparation is carried out in a timely and efficient manner, especially during high-volume services.
o Manage the cold section of the kitchen during peak hours to maintain smooth operations and ensure that dishes are prepared according to schedule.
o Prioritize tasks effectively, ensuring that all cold food items are prepared and served at the appropriate temperature. 9. Client & Customer Relations:
o Maintain a high standard of customer service by ensuring that cold dishes meet client expectations in terms of quality and presentation.
o Respond to customer or client feedback and make adjustments to recipes or service as necessary.
o Adapt to customer requests or special dietary requirements, ensuring that all cold food items are tailored to their needs