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Gard Manger Chef s

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2 - 3 years Giza - Egypt

Any Nationality


, Posted on May 31, 2018 1 Opening

Job Description

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Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
• Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
• Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
• Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
• Prepares daily requisitions for supplies and food items for production.


Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk

Desired Candidate Profile

Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
• Knife skills - cutting, chopping, carving, dicing.
• Ability to fill-in at other stations when chefs are absent.
• Responsible for inventory, preparation and presentation of select dishes and food items.
• Able to work in a team-oriented environment and under considerable stress.
• Responsible for station hygiene and sanitation.
• May be required to assist with menu development, especially use of leftovers.
• Ability to supervise and train others.

Keywords

Refrigeration Product quality Executive Chef cold kitchen Inventory Supervisor Station Training Usage Business Executive

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