The Sous Chef – Garde Manger is responsible for assisting the Executive Chef in overseeing the operations of the Garde Manger section. This role ensures the preparation and presentation of high-quality cold dishes, salads, appetizers, and buffet items while maintaining the highest standards of food quality, hygiene, and consistency expected in a luxury hotel environment.
What you will be doing:
- Assist in supervising the daily operations of the Garde Manger section.
- Ensure the preparation and presentation of cold dishes, salads, appetizers, charcuterie, and buffet items meet the hotel’s luxury standards.
- Maintain consistency in food quality, taste, portion control, and presentation.
- Supervise and support kitchen staff within the Garde Manger section.
- Coordinate with other kitchen sections to ensure smooth kitchen operations and timely service.
- Maintain strict hygiene and food safety standards in compliance with hotel policies and local regulations.
- Assist in menu planning and development of new cold dishes, seasonal offerings, and buffet presentations.
- Monitor inventory levels, control food costs, and minimize waste.