Chef de Partie (Cold Kitchen)

CNS Group is seeking a talented and detail-oriented Chef de Partie specialising in Cold Kitchen operations for a luxury hotel in Zanzibar. The role is responsible for managing the cold kitchen section, overseeing the preparation of cold dishes, salads, appetisers, charcuterie, and cold platters while maintaining the highest standards of food quality, presentation, and hygiene. The ideal candidate should possess strong technical skills in cold kitchen production, a keen eye for detail and presentation, and the ability to lead junior kitchen staff effectively within a luxury hospitality environment.

• →Manage and oversee all daily food preparation and production activities within the cold kitchen section, ensuring consistent quality, accurate portioning, and exceptional presentation standards are maintained across all cold dishes, salads, appetisers, and cold platters served.
• →Lead, supervise, and mentor Demi Chef de Partie and Commis Chefs assigned to the cold kitchen section, providing hands-on training, operational guidance, and regular performance feedback to maintain a skilled and motivated team.
• →Execute and oversee the preparation of cold kitchen items including salads, cold sauces, dressings, terrines, charcuterie, seafood presentations, cold canapés, and buffet cold platters in accordance with the hotel's established recipes and luxury culinary standards.
• →Plan and manage daily mise en place schedules for the cold kitchen section, ensuring all ingredients, dressings, garnishes, and station components are fully prepared, portioned, and ready ahead of each service period and buffet setup.
• →Monitor the quality, freshness, taste, and visual presentation of all cold dishes leaving the section during service and buffet periods, ensuring every item consistently meets the hotel's luxury dining standards and guest expectations.
• →Maintain strict food safety, hygiene, temperature control, and sanitation standards throughout the cold kitchen section at all times, ensuring full compliance with HACCP regulations, cold chain management protocols, and hotel food handling policies.
• →Manage cold kitchen section inventory, conduct regular stock and freshness checks, oversee correct food storage and rotation practices, and minimise food wastage through precise production planning and efficient ingredient utilisation.
• →Collaborate closely with the Sous Chef and Executive Chef in developing, testing, and refining cold kitchen menu items, seasonal salads, buffet cold selections, and themed food presentations to ensure culinary creativity and alignment with guest preferences.
• →Coordinate effectively with other kitchen sections including hot kitchen, pastry, and grill during service and banquet periods to ensure synchronised food production, timely presentation, and seamless overall kitchen workflow.
• →Conduct daily section briefings with cold kitchen team members to communicate service requirements, buffet themes, special dietary needs, allergen information, and any operational priorities prior to each service period.
• →Ensure all cold kitchen equipment including refrigerators, blast chillers, slicers, and preparation surfaces is properly operated, cleaned, and maintained in safe working condition, reporting any temperature deviations or equipment faults promptly.
• →Uphold and reinforce the hotel's culinary brand identity, cold kitchen presentation standards, and guest dining experience expectations consistently across all service periods, buffet setups, and special events.

• Certificate, Diploma, or Bachelor's Degree in Culinary Arts, Food Production, or a related field is required.
• Minimum 3–5 years of progressive kitchen experience with demonstrated expertise in cold kitchen operations within a luxury hotel, resort, or fine dining establishment is required.
• Proven experience in a Chef de Partie or Senior Demi Chef de Partie role within a cold kitchen or garde manger section is required.
• Advanced knowledge of cold kitchen techniques including salad preparation, cold sauce and dressing production, charcuterie, terrine making, and cold buffet presentation is required.
• Strong understanding of food safety, cold chain management, HACCP regulations, and kitchen hygiene standards is required.
• Ability to lead and supervise junior kitchen staff effectively in a high-pressure luxury kitchen environment is required.
• Experience in cold kitchen menu development, seasonal salad planning, and luxury buffet cold presentation is preferred.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

19th July 2026