Demi Chef de Partie (Garde Manger) is a key role in the cold kitchen, responsible for the preparation, organization, and presentation of all cold food items. This includes appetizers, salads, sandwiches, cold platters, charcuterie, and basic banquet cold displays, while maintaining strict hygiene standards.

Responsibilities

Cold Item Production:
Lead the efficient and high-quality preparation and plating of all
Garde Manger
items, such as canaps, sauces, cold appetizers, sandwiches, and salads, following standardized recipes.
Mise en Place:
Supervise and execute all daily
cold kitchen preparation (mise en place)
, ensuring ingredients are prepped, portioned, and stored correctly for service.
Presentation & Quality:
Ensure meticulous
aesthetic presentation
and consistency in all cold dishes. Maintain stringent
quality control
over ingredient freshness and finished product temperature.
Hygiene & Safety:
Strictly adhere to all
HACCP, food safety, and hygiene standards
, particularly concerning cold chain management and cross-contamination prevention.
Inventory & Control:
Assist with monitoring cold storage inventory, ensuring proper rotation (
FIFO
), and controlling
wastage
within the section.
Assistance:
Support the Chef de Partie (CDP) in the training and supervision of Commis Chefs working in the cold section.

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