Chef De Partie – Garde Manger

About the role

The Chef De Partie – Garde Manger will be responsible for preparing and presenting cold dishes, special meals and substitutes in a high‑standard hotel environment. You will ensure food quality, portion control and adherence to hygiene standards while supporting the culinary team during busy periods.

Key responsibilities

• Prepare special meals, cold foods and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters and monitor food quality and quantity.
• Pull frozen items for thawing, maintain food logs and ensure proper portioning, arrangement and garnish.
• Communicate assistance needs during peak times and inform the Chef of excess items for daily specials.
• Notify Food & Beverage service staff of menu specials and out‑of‑stock items.
• Follow all safety, security and company policies, reporting any hazards or incidents.

Required profile

• Technical, trade or vocational school degree.
• Minimum of 3 years of related culinary experience, preferably in garde‑manger.
• No prior supervisory experience required.
• Physical ability to stand, walk or sit for extended periods and lift objects up to 25 lb.
• Strong attention to detail, ability to work under pressure and clear professional communication.