Chef De Partie - Cold Kitchen

Under the general guidance and supervision of the Chef Gardemanger or delegate, responsible for the preparation of cold foods, sauces, dressings, canapés, and display platters for buffet setups in accordance with the IHG Policies and Procedures and the Food & Beverage Manual.

DUTIES AND RESPONSIBILITIES

1. Prepares cold sauces, dressings, appetizers, salads, hors d'oeuvres, canapés, and display platters under the guidance of the Chef Gardemanger and in accordance with established recipe cards and methods.
2. Measures and mixes ingredients according to standard recipes to prepare sauces, dressings, cold soups, and salads.
3. Boils and/or steams food such as shrimps, prawns, lobsters, potatoes, peas, and carrots for use in the cold kitchen.
4. Cuts, trims, and slices boiled fish, meat, chicken, and vegetables to prepare salads.
5. Prepares mise-en-place as requested.
6. Assists in buffet setups and decoration.
7. Ensures that during meal periods, the buffet table is kept replenished and attractive for the duration of service.
8. Adheres to portion control policies and standard plating instructions.
9. Stores all cold foods, sauces, and dressings according to established procedures and standards.
10. Keeps the Gardemanger section of the kitchen clean and orderly, adopting the 'Clear as you Go' method of working.
11. Complies with IHG Hygiene and Sanitation Standards.
12. Cleans and maintains equipment, utensils, and cold rooms.
13. Complies with the hotel's Health and Safety Policy.
14. Performs related duties and special projects as assigned.

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