Pastry Chef

Job description

The Gardemanger (Pantry Chef) is responsible for the preparation and presentation of all cold food items on board, including salads, appetizers, canap s, fruit displays, and charcuterie boards. This role ensures high-quality plating and garnishing, proper storage of cold foods per USPH standards, and maintains strict hygiene in all preparation areas. The Gardemanger manages inventory for the cold kitchen, minimizes waste, and ensures equipment is clean and functional. They may supervise staff involved in buffet setups or sandwich preparation and collaborate closely with other chefs, participating in training programs and fulfilling special cold food requests as needed. Qualifications

• Certificate from a recognized culinary school or completion of a cook apprenticeship.
• Several years of experience in a similar role, preferably in large hotels, resorts, or cruise ships.
• Skilled in cold food preparation and presentation, including vegetable carving and decorating.
• Strong English communication skills, both written and verbal.
• Excellent knife skills and proficiency with kitchen equipment.
• Knowledge of HACCP principles and USPH sanitation guidelines.
• Effective team player with the ability to perform well under pressure.
• Flexible and adaptable to a fast-paced, shift-based work environment.
• Physically fit to stand for long periods and lift moderate weights.