Description
The Cold Section Chef prepares and presents salads, cold appetizers, pâtés, cured meats, and seafood platters; monitors food quality, freshness, temperatures, stock, waste, and FIFO practices; oversees daily cold-section kitchen operations; and trains junior cooks and kitchen helpers. The role requires at least three years of relevant Food & Beverage hotel experience, English proficiency, strong interpersonal and service skills, and the ability to work independently in a dynamic environment. Benefits include an employee benefit card with discounted rates at Accor hotels worldwide and access to Accor learning programs.
