Demi Chef De Partie Cold Kitchen

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
  

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Desired candidate profile

A Demi Chef de Partie - Cold Kitchen, also known as a Demi Chef de Partie - Garde Manger, is a key position within the culinary brigade, specifically responsible for managing and preparing cold dishes in the kitchen. This includes salads, pâtés, terrines, appetizers, cold sauces, charcuterie, and other chilled food preparations. They work under the supervision of the Chef de Partie and the Sous Chef, ensuring that cold dishes are prepared to a high standard and presented beautifully.

Key Responsibilities

1. Preparation of Cold Dishes:

   • Prepare salads, dressings, appetizers, and other cold food items for service.
   • Create and plate cold dishes like sandwiches, canapés, pâtés, terrines, and deli meats.
   • Ensure proper food safety and sanitation standards are followed when handling raw ingredients, particularly with seafood, meats, and dairy products.

2. Cold Food Storage:

   • Ensure that all cold ingredients, including vegetables, meats, seafood, and dairy, are stored correctly in refrigeration to maintain freshness and safety.
   • Organize and manage stock in the cold kitchen area, ensuring that products are rotated according to FIFO (First In, First Out) principles.

3. Menu Preparation and Innovation:

   • Assist the Chef de Partie in preparing menu items, often helping with the development and testing of new dishes.
   • Suggest creative ideas for cold starters, salads, and garnishes that align with the restaurant’s concept and seasonal availability of ingredients.

4. Quality Control:

   • Ensure that all cold dishes are prepared to the highest quality standards.
   • Monitor and check the appearance, taste, and texture of cold dishes before they are sent out to customers.

5. Maintaining Cleanliness:

   • Maintain a clean and organized workspace, following strict hygiene standards.
   • Ensure that all equipment, utensils, and surfaces used in the preparation of cold dishes are sanitized and in good working order.

6. Collaboration with Kitchen Team:

   • Work closely with the other chefs and kitchen staff, particularly those in the hot kitchen, to ensure a smooth and coordinated operation.
   • Communicate effectively with the front-of-house team to ensure that dishes are ready to be served promptly and to the correct specifications.