Garde Manger Chef

• Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines.
• Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear.
• Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards.
• Ensure that all food items included in the daily menu, buffet, banquet, and à la carte requirements are prepared and ready for service on time.
• Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene.
• Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards.
• Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas.
• Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products.
• Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs.
• Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions.
• Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section.
• Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Executive Chef and Sous Chef.
• Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours.
• Ensure that food is prepared according to the daily buffet program, banquet requirements, à la carte orders, and production plan for the Garde Manger section.
• Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation.
• Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel’s standards.
• Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service.
• Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards.
• Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen.
• Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System

• Diploma or Degree in Culinary Arts, Hospitality, or related field.
• Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants.
• Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.
• Understanding of food safety and hygiene standards (HACCP or equivalent).
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Attention to detail and creativity in food presentation.
• Ability to work in a fast-paced kitchen environment.

experience is an asset
Fluency in English, additional languages are a plus