Chef de Cuisine - Cold Kitchen

Lead and supervise Cold Kitchen operations, ensuring high standards of food quality, hygiene, creativity, consistency, and guest satisfaction. Manage production across salads, appetizers, cold buffets, canapés, charcuterie, sandwiches, dressings, and plated cold dishes. Develop seasonal cold kitchen menus, control food costs and kitchen expenses, maintain inventory and storage standards, and ensure strict compliance with HACCP and allergen management while supervising and training the team.