Senior Chef de Partie - Cold Kitchen

Job description

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Responsibilities:

- Prepare, cook, and present all cold kitchen items including salads, cold starters, canapés, charcuterie, terrines, and sushi

- Prepare sushi varieties such as maki, nigiri, sashimi, and specialty rolls

- Perform fruit, vegetable carving for buffet displays and special events

- Manage and oversee the cold kitchen section during service

- Ensure consistency in taste, portion control, and presentation

- Supervise and train commis chefs and kitchen assistants

- Maintain high standards of cleanliness, hygiene, and food safety (HACCP)

- Monitor stock levels, minimize waste, and assist with ordering supplies

- Ensure correct storage, labeling, and rotation of food items

- Collaborate with Head Chef and Sous Chef on menu planning, specials, and presentations

- Follow all company policies, health & safety, and kitchen procedures

Responsibilities

• Prepare, cook, and present all cold kitchen items including salads, cold starters, canapés, charcuterie, terrines, and sushi
• Prepare sushi varieties such as maki, nigiri, sashimi, and specialty rolls
• Perform fruit, vegetable carving for buffet displays and special events
• Manage and oversee the cold kitchen section during service
• Ensure consistency in taste, portion control, and presentation
• Supervise and train commis chefs and kitchen assistants
• Maintain high standards of cleanliness, hygiene, and food safety (HACCP)
• Monitor stock levels, minimize waste, and assist with ordering supplies
• Ensure correct storage, labeling, and rotation of food items
• Collaborate with Head Chef and Sous Chef on menu planning, specials, and presentations
• Follow all company policies, health & safety, and kitchen procedures

Skills

• Fruit and Vegetable Carving
• Garde Manger
• HACCP
• Sushi