Manage the daily operation of the Cold Kitchen under the supervision of the Sous Chef. Prepare and supervise salads, appetizers, cold cuts, canapés, dressings, cold sauces, and other cold dishes. Ensure daily mise-en-place, food preparation, presentation, and quality meet hotel standards. Maintain strict food hygiene, HACCP, temperature control, labeling, storage, and FIFO standards. Control food stock, portions, food costs, and minimize wastage. Supervise, train, coach, and guide Commis Chefs and other team members. Ensure freshness and quality of all ingredients and finished products. Coordinate with other kitchen sections for buffets, à la carte service, special events, and functions. Maintain cleanliness and proper organization of the Cold Kitchen and equipment. Follow instructions from senior chefs and support smooth and efficient kitchen operations.