Job Description: Cold Kitchen Chef (Garde Manger)
Position Overview
The Cold Kitchen Chef, also known as the Garde Manger, is responsible for preparing and presenting cold dishes, including salads, hors d’oeuvres, cold sauces, and desserts, ensuring creativity, consistency, and adherence to food safety standards. The ideal candidate will have a passion for culinary arts, attention to detail, and the ability to work efficiently in a fast-paced hospitality environment.
Key Responsibilities
1. Food Preparation and Presentation:
a. Prepare and assemble cold appetizers, salads, sandwiches, dressings, pâtés, and charcuterie.
b. Create visually appealing plating and presentation of cold dishes.
c. Innovate and contribute to the menu with new ideas for cold items.
2. Inventory and Stock Management:
a. Monitor and manage inventory of ingredients required for cold dishes.
b. Ensure proper storage of perishables and maintain optimal freshness.
c. Minimize food waste through effective stock rotation and portion control.
3. Compliance and Hygiene:
a. Adhere to all food safety and hygiene regulations.
b. Maintain cleanliness and organization of the cold kitchen station.
c. Perform regular cleaning and sanitization of equipment and tools used.
4. Team Collaboration:
a. Work closely with the Executive Chef, Sous Chef, and other kitchen staff to coordinate overall kitchen operations.
b. Assist with training and mentoring junior staff or trainees in cold kitchen techniques.
5. Customer Satisfaction:
a. Ensure timely preparation of dishes while maintaining quality standards.
b. Incorporate customer feedback to improve and enhance the menu.
Qualifications
• Education: Diploma or certificate in Culinary Arts or related field.
• Experience: Minimum of 2 years of experience as a Cold Kitchen Chef or similar role in a reputable hospitality establishment.
Skills:
- Strong knowledge of cold kitchen techniques and food preparation.
- Creativity in presentation and menu development.
- Familiarity with food safety and hygiene standards (e.g., HACCP).
- Excellent organizational and time management skills.
- Ability to work under pressure and meet deadlines.
Work Environment
• Requires standing for extended periods.
• Ability to lift and carry items weighing up to 20kg.
• Flexible work hours, including weekends and public holidays.
Key Performance Indicators (KPIs)
1. Quality and consistency of cold dishes.
2. Compliance with hygiene and safety standards.
3. Customer satisfaction ratings.
4. Effective inventory management and minimal wastage.
5. Innovation and contribution to menu development.
Remuneration
The position offers a competitive salary.
How to Apply
Interested candidates are encouraged to submit their CV, cover letter, and portfolio by 25th January 2025 to [email protected] and copy to [email protected].
