About the Role
Join Domeo Resources International (DRI), a leading HR and Management Consultancy organization committed to excellence and innovation, as a Cold Kitchen Chef. You will be responsible for producing exceptional cold cuisine including salads, appetizers, canapés, charcuterie, and cold platters while maintaining the highest standards of food quality, safety, and presentation. Working under the Executive Chef, you will lead a team of Commis Chefs and kitchen assistants, ensuring seamless cold kitchen operations and guest satisfaction.
Key Responsibilities- Prepare and present cold food items including salads, dressings, sandwiches, appetizers, canapés, and cold platters according to established culinary standards
- Maintain strict compliance with food safety, hygiene, and HACCP procedures
- Ensure consistent quality in taste, texture, portion size, and presentation across all cold kitchen preparations
- Supervise and guide Commis Chefs and kitchen assistants assigned to the cold kitchen section
- Monitor ingredient quality and manage stock rotation using FIFO principles to minimize waste
- Coordinate effectively with the Executive Chef and other kitchen sections for smooth operations
- Support buffet displays, banquets, and special event preparations
- Maintain an organized, clean, and efficient workstation at all times
- Contribute ideas for improving menu offerings and food presentation
- Diploma or Certificate in Culinary Arts, Hotel Management, or related field
- Minimum 3 years professional culinary experience in hotels, fine dining, or luxury establishments
- Proven expertise in cold kitchen and garde manger techniques
- Food safety or HACCP certification (advantageous)
- Strong knife skills, attention to detail, and food presentation expertise
- Excellent time management, teamwork, and communication abilities
- Commitment to professional standards and quality excellence