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 hotels 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.

Qualifications :

• Diploma or Degree in Culinary Arts Hospitality or related field.
• Minimum 46 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.

Remote Work :

No

Employment Type :

Full-time