Job Description – Garde Manger Chef de Partie (CDP)

Company: Goldstone Hospitality Private Limited
Restaurant: SOMARA
Department: Food Production / Kitchen
Designation: Chef de Partie (Garde Manger / Cold Kitchen)
Reporting To: Sous Chef / Head Chef
Location: Lucknow, Uttar Pradesh
Employment Type: Full time

1. Job Purpose

The Garde Manger CDP will be responsible for independently managing the cold kitchen section and preparing high-quality salads, cold appetisers, sandwiches, breakfast bowls, dressings, dips and other cold food preparations.

The candidate must possess strong knowledge of international cold kitchen techniques, food presentation, ingredient combinations, salad preparation, cold sauces and food preservation standards. The individual will ensure consistency in quality, freshness, presentation and hygiene while maintaining SOMARA's premium dining standards.

2. Key ResponsibilitiesA. Cold Kitchen & Food Preparation

- Prepare international salads, cold appetisers and speciality starters.
- Prepare Caesar salads, Greek salads, garden salads and other international salad varieties.
- Handle sandwiches, wraps, cold platters and speciality preparations.
- Prepare breakfast bowls, healthy bowls and cold food preparations.
- Prepare dips, dressings, vinaigrettes, mayonnaise-based sauces and cold accompaniments.
- Handle cold cuts, cheese platters and speciality garnishes wherever required.
- Maintain consistency in taste, freshness, texture and presentation.
- Ensure timely preparation during peak restaurant service.

B. Kitchen Section Management

- Independently manage the complete Garde Manger / Cold Kitchen section.
- Ensure proper mise en place before every service.
- Monitor daily preparation and production requirements.
- Coordinate with Continental, Italian, Indian and other kitchen sections.
- Maintain proper workflow and discipline within the assigned section.
- Ensure availability of fresh ingredients throughout service.

C.



Menu Development & Innovation

- Assist in developing SOMARA's international cold kitchen menu.
- Suggest creative salad combinations and innovative cold appetisers.
- Develop signature salads, dressings, dips and breakfast bowls.
- Participate in menu trials, food tastings and presentation sessions.
- Standardise recipes, portion sizes and plating specifications.
- Introduce innovative and visually appealing food presentations.

D. Inventory & Cost Control

- Monitor daily consumption of vegetables, fruits, cheese, dairy products and other ingredients.
- Maintain stock of dressings, sauces, condiments and cold kitchen essentials.
- Follow portion control and minimise food wastage.
- Ensure proper storage and FIFO practices.
- Maintain appropriate refrigeration and temperature records.
- Inform the Sous Chef about stock shortages and procurement requirements.

E. Hygiene & Food Safety

- Maintain cleanliness of the cold kitchen section.
- Ensure proper washing, cutting and storage of fresh produce.
- Follow strict food safety and sanitation procedures.
- Maintain appropriate cold storage temperatures.
- Prevent cross-contamination between raw and ready-to-eat ingredients.
- Follow daily opening and closing cleaning checklists.

3. Pre-Opening Responsibilities

- Assist in setting up the complete Garde Manger section.
- Identify refrigeration equipment, utensils and ingredient requirements.
- Participate in menu development and food tasting.
- Prepare standard recipes and portion specifications.
- Establish daily mise en place and preparation procedures.




- Conduct food presentation and plating trials.
- Participate in mock service sessions before launch.
- Coordinate with the Head Chef and Sous Chef.

4. Required Skills & Qualifications

- Minimum 3–5 years of experience in professional kitchen operations.
- Previous experience as Garde Manger CDP or Cold Kitchen Chef preferred.
- Strong knowledge of international salads and cold appetisers.
- Expertise in sandwich, wrap and breakfast bowl preparations.
- Knowledge of dressings, vinaigrettes, dips and cold sauces.
- Understanding of food presentation and plating standards.
- Strong knowledge of food safety, refrigeration and preservation.
- Knowledge of food costing, portion control and inventory management.
- Ability to independently manage a kitchen section.
- Good teamwork, communication and time-management skills.
- Experience in premium restaurants or luxury hotels preferred.

5. Key Performance Indicators (KPIs)

- Food quality, freshness and consistency.
- Salad and cold appetiser presentation.
- Food preparation and service efficiency.
- Food wastage and cost control.
- Inventory and refrigeration management.
- Hygiene and food safety compliance.
- Recipe standardisation.
- Kitchen discipline and teamwork.

6. Expected Professional Standards

The Garde Manger CDP is expected to independently manage the cold kitchen section and maintain premium restaurant standards. The individual must demonstrate culinary creativity, technical expertise, attention to detail and accountability while ensuring that every cold preparation served at SOMARA meets the company's quality and presentation expectations.

Important: This is a section leadership position. The candidate must be capable of independently managing cold kitchen operations during busy restaurant service while maintaining freshness, presentation and consistency.

Pay: ₹20,000.00 - ₹30,000.00 per month

Work Location: In person

📌 Garde Manger - Ultra Luxury Fine Dine (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow