| Published: | Dec 29, 2025 | Vacancy: | Not Specified | Gender: | No Preference |
| Age: | Not Specified | Career Level: | Experienced Professional | Experience: | 5 Year |
| Salary: | Negotiable | Location: | Anywhere in Bangladesh |
Education
Experience
Additional Requirements
5–8 years of professional culinary experience with strong expertise in cold kitchen and continental cuisine, preferably within reputable hotels, fine dining restaurants, or similar hospitality environments.
Previous experience as a Chef de Partie (Cold Kitchen/Garde Manger) with supervisory responsibilities.
Certification in food safety and hygiene (HACCP or equivalent) is preferred.
In-depth knowledge of cold kitchen and continental cuisine techniques.
Strong sense of taste, presentation, and creativity.
Excellent time management and organizational skills.
Ability to work efficiently under pressure in a fast-paced kitchen environment.
Strong leadership, communication, and teamwork skills.
Knowledge of kitchen cost control, inventory management, and food waste reduction.
The Chef de Partie – Cold Kitchen is the lead authority within the Cold Kitchen section, reporting directly to the Sous Chef. They are accountable for overseeing all team members in their area and ensuring the preparation, quality, presentation, and portioning of all cold kitchen items. Their role encompasses the production of salads, cold appetizers, terrines, pâtés, canapés, dressings, cold sauces, buffets, and garnishes, ensuring seamless and efficient kitchen operations.
This position represents a senior operational role within the kitchen hierarchy, with the goal of progressing toward a Senior Sous Chef or Executive Chef role through demonstrated leadership, consistent performance, and culinary excellence.
Key Responsibilities
Food Preparation & Culinary Execution
Prepare, assemble, and present high-quality cold kitchen and continental dishes (e.g., salads, canapés, cold cuts, dressings, terrines, sushi) in line with standardized recipes.
Ensure uniformity in taste, presentation, and portion sizes across all service points.
Supervise and support demi chefs and commis chefs within the cold kitchen section.
Follow established culinary techniques while applying creativity and innovation.
Kitchen Operations
Oversee daily cold kitchen activities, including mise en place and service preparation.
Monitor inventory, prepare daily requisitions, and assist with supply ordering.
Maintain clean, organized workstations, refrigeration units, and storage areas.
Minimize food waste through efficient planning and portion control.
Menu Development & Quality Assurance
Contribute to the creation of new cold kitchen dishes, continental specialties, and seasonal menu items.
Conduct regular inspections of incoming ingredients and finished products.
Uphold high standards of food quality, freshness, flavor, and presentation.
Health, Safety & Hygiene
Ensure compliance with food safety protocols (HACCP or equivalent) and maintain cold chain integrity.
Adhere to kitchen sanitation, hygiene standards, and regulatory health & safety requirements.
Team Leadership & Training
Mentor and guide junior kitchen staff, promoting a collaborative and professional work environment.
Provide on-the-job training in cold kitchen techniques and safety practices.
Support the Sous Chef and Executive Chef in staff performance evaluations and scheduling.
Other Benefits
Work from Office
Type: Full Time/Permanent
Anywhere in Bangladesh
The essential functions and responsibilities of this position are outlined in the sections above. Please note that job requirements and duties may be updated periodically to reflect the evolving needs and priorities of the hotel.
Address: Hotel Sarina, Plot #27, Road #17, Banani C/A, Dhaka
Business Type : Hotel/Restaurant
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