CDP (COLD KITCHEN)

Job Description

Title: CDP (COLD KITCHEN)

Company Name: Hotel Sarina

Vacancy: --

Age: Na

Job Location: Anywhere in Bangladesh

Salary: Negotiable

Experience:

• 5 to 8 years
• The applicants should have experience in the following business area(s): Hotel

• Diploma

• Diploma or Degree in Culinary Arts / Hotel Management or equivalent professional qualification.

• 5 to 8 years
• The applicants should have experience in the following business area(s): Hotel

• 5–8 years of professional culinary experience with significant expertise in cold kitchen and continental cuisine, preferably in a reputable hotel, fine dining restaurant, or similar hospitality setting.

• Prior experience as a CDP in cold kitchen operations / garde manger with supervisory exposure.

• Certification in food safety and hygiene (HACCP or equivalent) is an advantage.

• 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 environment.

• Strong leadership, communication, and teamwork abilities.

• Knowledge of kitchen cost control, inventory management, and waste reduction.

The Chef de Partie – Cold Kitchen is the main person in charge of the Cold Kitchen. They report directly to the Sous Chef and are responsible for all team members working within their section. Their primary responsibility is the preparation, quality, presentation, and quantity of all cold kitchen food items, ensuring the smooth and efficient operation of the section. This includes salads, cold appetizers, terrines, pâtés, canapés, dressings, cold sauces, buffets, and garnishes.

This position represents the most senior rank-and-file role within the kitchen hierarchy, and the objective of the Chef de Partie – Cold Kitchen is to develop towards a Senior Sous Chef or Executive Chef Position through consistent performance, leadership, and culinary excellence.

RESPONSIBILITIES OF THE CDP (COLD KITCHEN)

Food Preparation & Cooking

• Prepare, assemble, and present exceptional cold kitchen and continental dishes (e.g., salads, canapés, cold cuts, dressings, terrines, sushi, etc.) according to standardized recipes.

• Ensure consistency in quality, taste, presentation, and portion control across all service outlets.

• Supervise and assist demi chefs and commis chefs working in the cold kitchen section.

• Follow established recipes and techniques while incorporating creativity and innovation.

• Kitchen Operations

• Coordinate daily cold kitchen activities, including mise en place preparation and service.

• Monitor stock levels, prepare daily requisitions, and assist in ordering supplies.

• Maintain cleanliness and organization in cold kitchen workstations, refrigeration, and storage areas.

• Minimize food wastage through careful planning and portion control.

• Menu Development & Quality Control

• Contribute to developing new cold kitchen and continental dishes and seasonal menu items.

• Conduct regular quality checks on incoming ingredients and finished products.

• Maintain high standards of food quality, flavor, freshness, and presentation.

• Health, Safety & Hygiene

• Ensure compliance with food safety standards (HACCP or equivalent) and maintain cold chain integrity.

• Adhere to kitchen sanitation, hygiene guidelines, and regulatory health & safety requirements.

• Team Leadership & Training

• Guide and mentor junior kitchen staff, fostering a collaborative and professional environment.

• Conduct on-the-job training for team members on cold kitchen techniques and safety practices.

• Support Sous Chef and Executive Chef in staff performance evaluation and scheduling.