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Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
- Lead and supervise the garde manger station, overseeing the preparation of cold foods, salads, appetizers, and charcuterie
- Collaborate with the Executive Chef to develop and implement new menu items and recipes
- Ensure compliance with food safety and sanitation standards in the cold kitchen area
- Manage inventory and ordering of ingredients for the Garde-Manger station
- Train and mentor junior kitchen staff in cold food preparation techniques
- Assist in overall kitchen operations and support other stations as needed
- Maintain a clean and organized work environment
- Participate in menu planning and cost control initiatives
- Contribute to the creation of visually appealing and innovative cold food presentations
Qualifications
- Culinary degree or diploma from a recognized culinary school
- Minimum 3-5 years of experience in a high-volume kitchen, with previous experience as a Garde Manger or Sous Chef
- Proven expertise in cold food preparation, including salads, appetizers, and charcuterie
- Strong knowledge of food safety and sanitation practices, with current food safety certification
- Excellent menu planning and recipe development skills
- Proficiency in inventory management and cost control
- Demonstrated leadership abilities and experience in team supervision
- Strong time management and organizational skills
- Excellent communication skills in both verbal and written forms
- Ability to work effectively in a fast-paced, high-pressure environment
- Creativity and passion for culinary arts, with a focus on innovative cold food presentations
Desired Candidate Profile
- Culinary degree or diploma from a recognized culinary school
- Minimum 3-5 years of experience in a high-volume kitchen, with previous experience as a Garde Manger or Sous Chef
- Proven expertise in cold food preparation, including salads, appetizers, and charcuterie
- Strong knowledge of food safety and sanitation practices, with current food safety certification
- Excellent menu planning and recipe development skills
- Proficiency in inventory management and cost control
- Demonstrated leadership abilities and experience in team supervision
- Strong time management and organizational skills
- Excellent communication skills in both verbal and written forms
- Ability to work effectively in a fast-paced, high-pressure environment
- Creativity and passion for culinary arts, with a focus on innovative cold food presentations
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Sous Chef - Grade Manage
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