Responsibilities
- Support the Sous Chef – Cold Kitchen in overseeing daily operations within the cold kitchen
- Lead and mentor Commis Chefs and kitchen staff during food preparation processes
- Prepare and supervise the creation of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and similar cold dishes
- Maintain high standards for food quality, freshness, visual presentation, and portion sizes
- Assist in setting up buffets and fulfilling service needs for restaurants, banquets, and special events
- Contribute to menu development, recipe consistency, and innovation of cold kitchen offerings
- Monitor daily production timelines and ensure tasks are completed efficiently
- Ensure correct storage practices, labeling, temperature management, and stock rotation
- Help manage food costs, minimize waste, and track inventory utilization
- Uphold adherence to HACCP guidelines, hygiene protocols, and food safety regulations
- Perform regular quality assessments to ensure consistency in cold kitchen output
Work Arrangement
On-site — Fairmont Agra
