French Cuisine Chef de Partie — Garde Manger / Cold Kitchen

Responsibilities

• Manage cold kitchen station — terrines, pâtés, foie gras preparations, aspics
• Prepare cold appetizers, amuse-bouche, and cheese board service
• Manage crudité, salad, and cold sauce production
• Produce canapés and cold buffet elements for hotel events and private dining
• Maintain cold storage hygiene and temperature compliance

Requirements

• 2–4 years kitchen experience with cold kitchen/garde manger specialization
• Knowledge of French charcuterie basics — terrines, rillettes, pâté en croûte
• Precise plating and presentation skills — cold kitchen presentation is highly visual
• Food safety certification — cold kitchen requires rigorous temperature management

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Luxury French restaurant kitchen. Garde manger operates at lower heat than hot stations — disciplined, precise work environment. High presentation standards.

About the role

Artistic and exacting. The garde manger is the gallery of the kitchen. Every plate that leaves cold kitchen is a visual statement before it's a flavor one.