Job Summary

CNS Group is seeking a skilled and detail-oriented Demi Chef de Partie specialising in Cold Kitchen operations for a luxury hotel in Zanzibar. The role is responsible for supporting the Chef de Partie in managing daily cold kitchen section activities, executing high-quality cold dishes, salads, appetisers, and cold platters, and assisting in the supervision of junior kitchen staff to maintain exceptional presentation and food quality standards. The ideal candidate should possess solid cold kitchen skills, a keen eye for detail and visual presentation, and the ability to perform consistently and professionally in a fast-paced luxury hospitality kitchen environment.

Key Responsibilities

• Assist the Chef de Partie (Cold Kitchen) in managing and overseeing 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.
• Support the supervision and on-the-job training of Commis Chefs assigned to the cold kitchen section, providing hands-on preparation guidance, skills coaching, and operational direction to ensure smooth and efficient section performance during all service and buffet periods.
• Execute the preparation of cold kitchen items including salads, cold sauces, dressings, terrines, charcuterie, seafood presentations, cold canapés, and buffet cold platters under the direction of the Chef de Partie, applying correct techniques to achieve consistent quality and presentation results.
• Assist in planning and executing daily mise en place 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 as directed by the Chef de Partie.
• Monitor the quality, freshness, taste, and visual presentation of all cold dishes during service and buffet periods under the guidance of the Chef de Partie, ensuring every item consistently meets the hotel's luxury dining standards and guest satisfaction 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.
• Assist in managing cold kitchen section inventory, conducting regular stock and freshness checks, and supporting correct food storage and rotation practices to minimise wastage, maintain ingredient freshness, and ensure uninterrupted section productivity.
• Step in and assume cold kitchen section leadership responsibilities in the absence of the Chef de Partie, ensuring uninterrupted cold kitchen operations, junior staff supervision, and service quality standards are maintained at all times.
• Participate actively in menu tastings, recipe testing sessions, and culinary skills development activities organised by the Chef de Partie or Sous Chef to continuously improve cold kitchen expertise and overall section performance.
• 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 to the Chef de Partie promptly.
• Coordinate effectively with other kitchen sections including hot kitchen, grill, and pastry during service and banquet periods to ensure timely food production, synchronised presentation, and seamless overall kitchen workflow.
• 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.

Qualifications & Requirements

• Certificate or Diploma in Culinary Arts, Food Production, or a related field is required.
• Minimum 2–3 years of progressive kitchen experience with demonstrated knowledge of cold kitchen operations within a hotel, resort, or professional food service environment is required.
• Experience in a Demi Chef de Partie or Senior Commis role within a cold kitchen or garde manger section is required.
• Solid knowledge of cold kitchen techniques including salad preparation, cold sauce and dressing production, charcuterie, and cold buffet presentation is required.
• Strong understanding of food safety, cold chain management, HACCP regulations, and kitchen hygiene standards is required.
• Ability to assist in supervising junior kitchen staff and perform effectively under pressure in a high-volume luxury kitchen environment is required.
• Experience working in a luxury hotel or resort cold kitchen environment 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.

• Assist the Chef de Partie (Cold Kitchen) in managing and overseeing 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.
• Support the supervision and on-the-job training of Commis Chefs assigned to the cold kitchen section, providing hands-on preparation guidance, skills coaching, and operational direction to ensure smooth and efficient section performance during all service and buffet periods.
• Execute the preparation of cold kitchen items including salads, cold sauces, dressings, terrines, charcuterie, seafood presentations, cold canapés, and buffet cold platters under the direction of the Chef de Partie, applying correct techniques to achieve consistent quality and presentation results.
• Assist in planning and executing daily mise en place 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 as directed by the Chef de Partie.
• Monitor the quality, freshness, taste, and visual presentation of all cold dishes during service and buffet periods under the guidance of the Chef de Partie, ensuring every item consistently meets the hotel's luxury dining standards and guest satisfaction 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.
• Assist in managing cold kitchen section inventory, conducting regular stock and freshness checks, and supporting correct food storage and rotation practices to minimise wastage, maintain ingredient freshness, and ensure uninterrupted section productivity.
• Step in and assume cold kitchen section leadership responsibilities in the absence of the Chef de Partie, ensuring uninterrupted cold kitchen operations, junior staff supervision, and service quality standards are maintained at all times.
• Participate actively in menu tastings, recipe testing sessions, and culinary skills development activities organised by the Chef de Partie or Sous Chef to continuously improve cold kitchen expertise and overall section performance.
• 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 to the Chef de Partie promptly.
• Coordinate effectively with other kitchen sections including hot kitchen, grill, and pastry during service and banquet periods to ensure timely food production, synchronised presentation, and seamless overall kitchen workflow.
• 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.

• Solid cold kitchen skills
• Keen eye for detail and visual presentation
• Ability to perform consistently and professionally in a fast-paced luxury hospitality kitchen environment
• Supervision and on-the-job training of junior staff
• Menu tastings and recipe testing
• Cold kitchen equipment operation, cleaning, and maintenance
• Effective coordination with other kitchen sections
• Upholding culinary brand identity and presentation standards

• Certificate or Diploma in Culinary Arts, Food Production, or a related field
• Minimum 2–3 years of progressive kitchen experience with demonstrated knowledge of cold kitchen operations
• Experience in a Demi Chef de Partie or Senior Commis role within a cold kitchen or garde manger section
• Solid knowledge of cold kitchen techniques including salad preparation, cold sauce and dressing production, charcuterie, and cold buffet presentation
• Strong understanding of food safety, cold chain management, HACCP regulations, and kitchen hygiene standards
• Ability to assist in supervising junior kitchen staff and perform effectively under pressure
• Experience working in a luxury hotel or resort cold kitchen environment (preferred)
• Candidates from NCT and other hospitality institutes are encouraged to apply
• Multilingual candidates will have an added advantage
• Proficiency in English communication