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, pâtés, and cold desserts, in line with the menu and standard recipes.
• Ensure food quality, taste, and presentation meet the hotel's standards.
• Innovate and create new dishes and presentations to enhance the dining experience.

Operational Excellence

• Supervise the day-to-day operations of the Garde Manger section, ensuring timely and accurate production.
• Monitor inventory levels of perishable and non-perishable items in the Garde Manger section.
• Collaborate with the Sous Chef and Executive Chef to plan and organize the section’s 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.