Chef de Partie - Garde Manger

Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines.

Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear.

Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards.

Ensure that all food items included in the daily menu, buffet, banquet, and à la carte requirements are prepared and ready for service on time.

Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene.

Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards.

Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas.

Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products.

Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs.

Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions.

Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section.

Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Executive Chef and Sous Chef.

Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours.

Ensure that food is prepared according to the daily buffet program, banquet requirements, à la carte orders, and production plan for the Garde Manger section.

Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation.

Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel’s standards.

Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service.

Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards.

Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen.

Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System.

Ensure that all food products are handled according to FIFO principles and that expired, spoiled, or unsuitable products are not used.

Monitor the quality, freshness, temperature, and appearance of all ingredients and prepared food items throughout the working period.

Ensure proper handling and storage of cold food products and maintain the required temperature throughout preparation, storage, and service.

Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of kitchen equipment, water, and energy.

Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste, environmental pollution, and harmful effects on the environment.

Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.

Carry out all other duties assigned by managers and hotel management that are not specified in the job description.

Diploma or Degree in Culinary Arts, Hospitality, or related field.

Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants.

Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.

Understanding of food safety and hygiene standards (HACCP or equivalent).

Strong leadership and team management skills.

Excellent organizational and time management abilities.

Attention to detail and creativity in food presentation.

Ability to work in a fast-paced kitchen environment.