Chef de Partie - Cold Kitchen NH Collection

Prepare and present cold dishes, including salads, appetizers, charcuterie, and desserts, in accordance with established recipes and the organization's quality standards

• Ensure all food items are prepared to precise specifications and maintained at appropriate temperatures to guarantee food safety and quality
• Collaborate with the Head Chef and Sous Chef to develop, innovate, and update the cold kitchen menu, incorporating seasonal and fresh ingredients
• Manage cold kitchen inventory levels effectively, including ordering, receiving, and organizing supplies and ingredients to minimize waste
• Maintain a clean, organized, and hygienic workspace at all times, adhering strictly to all health, safety, and food handling regulations
• Coordinate seamlessly with other kitchen staff to ensure smooth service flow and efficient operations during peak service periods
• Analyze portion sizes and food costing to optimize profitability while maintaining quality standards
• Train, mentor, and support junior kitchen staff and apprentices, providing constructive guidance on food preparation techniques and kitchen procedures
• Monitor plating presentation and consistency to ensure every dish meets the organization's visual and taste standards
• Respond proactively to challenges and adapt quickly to changing service demands while maintaining composure under pressure