Chef de Partie (Garde Manger) is responsible for the overall supervision, organization, and quality control of the cold kitchen section. This role manages the production of all cold food items, appetizers, salads, sandwiches, and intricate cold displays, ensuring culinary excellence and adherence to hygiene standards.

Responsibilities

Section Management:
Take full charge of the
Garde Manger
station during service, managing the daily
mise en place
, production flow, and stock rotation to ensure operational efficiency.
Quality & Presentation:
Maintain strict
quality control
over all cold dishes, ensuring flavor consistency, correct portion sizing, and exceptional
artistic presentation
for every plate and display.
Team Supervision:

Train, guide, and supervise
Demi Chefs and Commis Chefs working in the cold section, assigning tasks, monitoring performance, and fostering skill development.
Cost Control:
Monitor and manage the ordering and storage of all cold section ingredients, implementing measures to minimize
wastage
and assist in maintaining the section's food cost targets.
Hygiene & Safety:
Ensure the entire cold kitchen strictly adheres to all
HACCP, food safety, and hygiene standards
, paying close attention to temperature control and cross-contamination prevention.
Recipe Execution:
Execute standardized recipes with precision and contribute creative ideas for new specials, buffets, and seasonal cold menus.

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