Chef de Partie – Garde Manger

About the role

The Chef de Partie – Garde Manger will lead the cold‑kitchen operations at Le Meridien Fujairah, preparing and presenting high‑quality cold dishes while supporting the overall kitchen team.

Key responsibilities

• Prepare special meals, cold dishes and garnish items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters; pull frozen items for safe thawing.
• Maintain accurate food logs, monitor portion control and ensure consistent quality and quantity of output.
• Communicate with the Chef and service staff about menu specials, out‑of‑stock items and excess food for daily specials.
• Follow all safety, security and hygiene policies; report maintenance needs, accidents or unsafe conditions.
• Assist in hiring, training, scheduling and coaching kitchen staff as needed.

Required profile

• Technical or vocational school degree related to culinary arts.
• Minimum three years of experience in a garde‑manger or cold‑kitchen role.
• No supervisory experience required.

Required skills

• Operating ovens, broilers, grills and roasters.
• Thawing and handling frozen foods safely.
• Preparing cold dishes and maintaining food logs.