Chef – Cold in Riyadh

Key Responsibilities

• Cold Food Preparation: Prepare salads, cold soups (like Gazpacho), hors d’oeuvres, canapés, terrines, and pâtés.

• Charcuterie & Butchery: Curate and prepare meat and cheese boards; handle basic butchery for cold applications (e.g., slicing smoked salmon or preparing beef tartare).

• Sauces & Dressings: Create house-made vinaigrettes, emulsified dressings, aiolis, and cold dips from scratch.

• Artistic Plating: Execute high-level food styling and garnishing to ensure dishes are visually stunning.

• Inventory & Storage: Manage the “walk-in” and specialized cold storage to ensure ingredients are rotated (FIFO) and kept at food-safe temperatures.

• Buffet Management: In hotels or catering, design and set up elaborate cold buffet displays, including fruit carvings or seafood towers.

???? Required Skills & Qualifications

Skill Type Key Competencies

Technical Advanced knife skills (precision dicing/julienne), curing, pickling, smoking, and emulsification.

Food Safety Deep knowledge of HACCP and temperature control, as cold foods are higher risk for bacterial growth.

Artistic A keen eye for color, texture, and “height” on a plate.

Physical Ability to stand for long shifts and work in chilled environments (walk-in coolers).

Experience & Education:

• Education: A High School diploma is standard; an Associate’s degree in Culinary Arts is highly preferred.

• Certification: Food Handler’s Permit or ServSafe certification is usually mandatory.

• Experience: 1–3 years in a professional kitchen is common, often starting as a Prep Cook or Commis.