Chef De Partie -Garde Manger
Chef De Partie -Garde Manger
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Job Description
The Chef de Partie in the Garde Manger section is responsible for preparing and presenting cold dishes salads appetizers and other specialty items. This role requires excellent culinary skills creativity and a keen eye for detail to ensure the highest quality standards in food preparation and presentation.
Key Responsibilities:
Food Preparation and Presentation
Prepare cook and present cold dishes including salads appetizers terrines pts and cold desserts in line with the menu and standard recipes.
Ensure food quality taste and presentation meet the hotels standards.
Innovate and create new dishes and presentations to enhance the dining experience.
Operational Excellence
Supervise the daytoday operations of the Garde Manger section ensuring timely and accurate production.
Monitor inventory levels of perishable and nonperishable items in the Garde Manger section.
Collaborate with the Sous Chef and Executive Chef to plan and organize the sections workflow.
Hygiene and Safety Compliance
Maintain the cleanliness and organization of the Garde Manger section ensuring compliance with food safety and hygiene standards.
Follow HACCP principles and hotel policies to ensure food safety.
Properly store and label all ingredients and finished dishes.
Team Leadership and Development
Train guide and mentor junior kitchen staff ensuring proper techniques and adherence to recipes.
Foster a positive and collaborative team environment.
Provide feedback and support for performance improvement.
Cost and Waste Management
Assist in controlling food costs by minimizing waste and optimizing ingredient usage.
Monitor portion control and ensure accurate stock rotation (FIFO).
Support the Sous Chef in conducting regular stock takes and ordering.
Qualifications :
Education: Diploma or certification in Culinary Arts or a related field.
Experience:
Proven experience as a Chef de Partie in a Garde Manger or cold kitchen section.
Experience in a luxury hotel or finedining establishment is preferred.
Skills:
Strong knowledge of cold kitchen techniques ingredients and presentation styles.
Excellent knife skills and attention to detail.
Good organizational and multitasking abilities.
Ability to work efficiently under pressure.
Personal Attributes:
Creative mindset with a passion for culinary arts.
Strong leadership and communication skills.
Team player with a proactive attitude.
Additional Information :
- Flexible to work early mornings weekends and holidays as required
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
