Job Brief
As a Chef De Froid, you will play a critical role in the culinary team, focusing on the preparation of cold dishes, including salads, appetizers, and desserts. This position requires a strong foundation in culinary techniques and a passion for creating visually appealing and delicious food. You will oversee the kitchen staff, ensuring that all food is prepared to the highest standards, while also managing inventory, menu planning, and cost control.
Responsibilities
- Direct and participate in the preparation, seasoning, and cooking of cold dishes, including salads, soups, and desserts.
- Plan and design menu items that meet customer preferences and dietary restrictions.
- Order supplies and manage inventory to ensure optimal stock levels for food preparation.
- Maintain accurate records and accounts for food costs and ingredient usage.
- Ensure compliance with food safety and sanitation regulations in the kitchen.
- Collaborate with other kitchen staff to ensure timely and efficient service.
- Train and mentor junior kitchen staff on culinary techniques and best practices.
- Monitor food presentation and quality to uphold restaurant standards.
Requirements
- Proven experience as a Chef De Froid or in a similar role within a high-volume kitchen.
- Strong knowledge of food safety and sanitation regulations.
- Excellent knife skills and proficiency in cold food preparation techniques.
- Ability to create and execute menu items that are innovative and appealing.
- Strong organizational skills and attention to detail.
- Ability to work in a fast-paced environment and manage time effectively.
- Certification from a recognized culinary school or equivalent experience is preferred.
- Excellent communication and leadership skills to manage kitchen staff effectively.
Similar Job Titles
- Cold Kitchen Chef
- Salad Chef
- Garde Manger
- Junior Sous Chef
- Prep Chef
- Banquet Chef
- Kitchen Supervisor
- Culinary Specialist
