Cold Kitchen

**About the Challenge**:
Are you a skilled and dedicated culinary professional with a passion for preparing high-quality cold dishes? Do you excel in crafting salads, appetizers, and other cold preparations with precision and creativity? If you thrive in a dynamic kitchen environment and take pride in delivering exceptional dishes, you might be the perfect fit for us

As a **Cold Kitchen Chef,** you will be responsible for preparing and presenting cold dishes, ensuring they meet our high standards of quality and taste, and contributing to a seamless kitchen operation.

**Requirements**:

- Hold a minimum of an SMK (Vocational High School) diploma in Culinary Arts or a related field; additional certifications in culinary specialization are a plus.
- Demonstrate a minimum of 2-3 years of hands-on experience in cold kitchen preparation in a hotel or fine dining restaurant.
- Strong knowledge of cold kitchen techniques, food safety standards, and plating aesthetics.
- Proficient in using kitchen tools and equipment for cold preparations.
- Exhibit a strong commitment to quality, creativity, and teamwork in a high-paced kitchen environment.

**Responsibilities**:

- Prepare and present cold dishes, including salads, appetizers, and desserts, according to the hotel’s menu and standards.
- Ensure consistency in taste, portioning, and presentation of all cold kitchen items.
- Maintain a clean and organized workstation, adhering to hygiene and food safety standards.
- Collaborate with other kitchen sections to ensure smooth operations during service.
- Monitor inventory and coordinate with the procurement team to ensure sufficient supplies for daily production.

**Our selection procedure in a nutshell**:
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