Cold Kitchen Chef

AI summary

Domeo Resources International is hiring a Cold Kitchen Chef in Abuja (FCT) on a full-time basis. The role focuses on preparing and presenting cold food items such as salads, canapés, charcuterie, and cold platters while maintaining food safety, hygiene, and quality standards. The position reports to the Executive Chef or Sous Chef and involves supervising commis chefs and kitchen assistants in the cold kitchen section.

• Full-time Cold Kitchen Chef position based in Abuja (FCT)
• Reports to Executive Chef / Sous Chef with direct reports in the cold kitchen
• Focus on salads, canapés, charcuterie, cold platters, and garde manger preparations
• Requires strict adherence to food safety, HACCP, and hygiene standards
• Involves food cost management, stock control, and waste reduction

Original source description

Cold Kitchen Chef at Domeo Resources International ⏲ Aug 12, 2026, 6:11 AM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Cold Kitchen Chef Location: Abuja (FCT) Employment Type: Full Time Reports to: Executive Chef / Sous Chef Direct Reports: Commis Chefs / Kitchen Assistants assigned to the Cold Kitchen Job Summary The Cold Kitchen Chef is responsible for the preparation, presentation, and quality control of all cold food items produced within the kitchen. This includes salads, dressings, sandwiches, cold appetizers, canapés, charcuterie, cold platters, and other garde manger preparations. The Cold Kitchen Chef works closely with the Executive Chef and other kitchen sections to ensure smooth and efficient kitchen operations. The role also supports effective food cost management, stock control, waste reduction, kitchen hygiene, and adherence to established Standard Operating Procedures (SOPs). The role is responsible for ensuring that all cold kitchen production meets the hotel's culinary standards, food safety requirements, portion specifications, presentation guidelines, and guest expectations. Role Responsibilities: Cold Kitchen Production & Food Preparation: Maintain consistency in taste, texture, portion size, temperature, and presentation. Ensure all dishes are prepared and presented according to the hotel's culinary standards. Develop and recommend new cold kitchen dishes and presentation concepts in collaboration with the Executive Chef. Prepare and present salads, appetizers, sandwiches, cold platters, dressings, sauces, dips, canapés, and other cold kitchen items according to established recipes and standards. Ensure all food is prepared using fresh, high-quality ingredients. Support the preparation of buffet displays, banquets, events, and special functions where required. Prepare mise en place efficiently and ensure all ingredients are ready for service. Produce food according to daily production requirements: and anticipated guest demand. Food Quality & Presentation: Ensure portion control is maintained in accordance with approved recipes and specifications. Ensure food is stored and displayed at appropriate temperatures. Ensure appropriate garnishing and plating techniques are applied to all cold kitchen preparations. Conduct quality checks before food leaves the kitchen. Monitor the quality and freshness of ingredients throughout preparation and service. Maintain consistently high standards of food quality, freshness, flavour, and presentation. Food Safety, Hygiene & Sanitation: Ensure proper handling, preparation, storage, and preservation of food products. Maintain strict compliance with food safety, hygiene, and sanitation standards. Ensure refrigerators, work surfaces, utensils, cutting boards, and equipment are cleaned and sanitized regularly. Follow established HACCP and food safety procedures where applicable. Prevent cross-contamination by maintaining proper separation of raw, cooked, and ready-to-eat foods. Report food safety risks, equipment faults, or hygiene concerns to the appropriate supervisor. Ensure personal hygiene and appropriate kitchen uniform standards are consistently maintained. Kitchen Operations & Team Coordination: Ensure tasks are delegated effectively during preparation and service periods. Support other kitchen sections when operational requirements: demand. Participate in pre-service briefings and communicate relevant production requirements: to team members. Assist in organizing daily cold kitchen production and workflow. Coordinate effectively with the Executive Chef, Sous Chef, and other kitchen sections to ensure smooth service. Provide guidance and supervision to Commis Chefs and kitchen assistants assigned to the section. Maintain an organized and efficient workstation throughout operations. Inventory & Cost Control: Assist with regular stock counts and inventory checks. Monitor the use of ingredients to minimize waste and unnecessary expenditure. Report shortages, damaged goods, spoilage, or unusual consumption patterns to the appropriate supervisor. Follow approved recipes and portion specifications to support food cost control. Check the quality and quantity of ingredients received for the section. Ensure appropriate storage of food items to maximize freshness and reduce spoilage. Maintain proper stock rotation using FIFO (First In, First Out) principles. Equipment & Workstation Management: Maintain an organized, clean, and safe workstation at all times. Operate cold kitchen equipment safely and efficiently. Ensure knives, utensils, refrigeration equipment, food processors, and other kitchen equipment are properly maintained and cleaned. Report defective or malfunctioning equipment promptly. Ensure all kitchen tools and equipment are returned to their designated locations after use. Continuous Improvement & Professional Standards: Demonstrate commitment to the hotel's quality standards, values, and service culture. Participate in culinary training and skills development programmes. Maintain professional conduct and teamwork at all times. Contribute ideas for improving menu offerings, food presentation, production efficiency, and guest satisfaction. Stay informed about current culinary trends, cold kitchen techniques, food presentation styles, and hospitality standards. Qualifications and Requirements: Education: and Certifications: Food safety or HACCP certification is an advantage. Professional culinary certification from a recognized culinary institution is an added advantage. Diploma or Certificate in Culinary Arts, Hotel Management, Catering, or a related field. Experience: Experience: working within a structured professional kitchen environment. Minimum of 3 years of professional culinary experience, preferably within a hotel, fine dining restaurant, luxury hospitality establishment, or high-volume kitchen. Previous experience: in a Cold Kitchen / Garde Manger section is highly preferred. Proven experience: preparing salads, cold appetizers, sandwiches, dressings, sauces, canapés, and other cold food preparations. Skills: Technical Skills: Cold kitchen and garde manger techniques Stock rotation and inventory management Food safety and hygiene Food cost and waste control Portion control and recipe adherence Knife handling and culinary techniques Knowledge of professional kitchen equipment Food preparation and presentation Soft Skills: Creativity and strong presentation skills Attention to detail Commitment to quality and cleanliness Good communication skills Teamwork and collaboration Ability to work under pressure Discipline and reliability Time management and organization How to Apply Interested and qualified candidates should forward their CVs to: [email protected] with "Cold Kitchen Chef_Aba" as the subject of the email. Note : Only shortlisted candidates will be contacted. Application Deadline: 30th August, 2026. View all Jobs in Nigeria Abuja