Chef De Partie - Cuisine froide

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

DUTIES AND RESPONSIBILITIES

•  Prepares cold sauces, dressings, appetizers, salads, Hors D'oeuvres, Canapés, display platters under the guidance    of the Chef Gardemanger and in accordance with established Recipe Cards and methods.
• Measures and mixes ingredients according to standard recipes to prepare sauces, dressings, cold soups and     salads.
• Boils and/or steams food such as Shrimps, Prawns, Lobsters, Potatoes, Peas and Carrots for use in Cold Kitchen.
• Cuts, trims and slices boiled fish, meat, chicken and vegetables to prepare salads.
• Prepares Mise-en-Place as requested.
• Assists in Buffet set ups and decoration.
• Ensures during meal periods that buffet table is kept replenished and attractive for duration of service.
• Adheres to portion control policies/standard plating instructions.
• Stores all cold foods, sauces, dressings according to established procedures/standards.
• Keeps Gardemanger section of Kitchen in clean and orderly fashion adopts the "Clear as you Go" method of working.
• Complies with IHG Hygiene and Sanitation Standards.
• Cleans and maintains equipment, utensils and cold rooms. 
• Complies with Hotel's Health and Safety Policy.
• Performs related duties and special projects as assigned.