Chef Garde Manger
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
- To manage the Kitchen according to set standards and to ensure smooth functioning customer satisfaction and high levels of sales and profits in line with company policies and regulations.
- Responsible for the administration operation and coordination of the Kitchen
- Responsible for guiding the Chef de Partie and in the performance of their jobs in accordance to Hotel policies and procedures
- Responsible for achieving financial goals by minimizing costs without compromising the quality
- Responsible for implementing the Policies and Procedures in operating the Kitchen
- Responsible for ensuring sufficient operating equipment and supplies for production.
- Responsible for establishing and maintaining high sanitation standards in the Kitchen
- Responsible for implementing special promotions and events for the Kitchen to attain a profitable food and beverage operation in guidance with the Director of Culinary
- To set standards for production of the Kitchen in line with company policies
Qualifications :
- Culinary degree or diploma from a recognized culinary school
- Minimum 35 years of experience in a highvolume 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 fastpaced highpressure environment
- Creativity and passion for culinary arts with a focus on innovative cold food presentations
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
