Job Summary:

The successful candidate will be responsible for overseeing the preparation and presentation of all cold kitchen items, including salads, dressings, hors d’oeuvres, cold meats, cheeses, and decorative platters. This role requires attention to detail, creativity, and adherence to food safety and sanitation standards.

Key Responsibilities:

• Prepare, portion, and present cold dishes, including salads, dressings, cold cuts, smoked and cured items, pâtés, terrines, fruit, and cheese displays.
• Ensure all menu items are prepared in accordance with established recipes, portion controls, and presentation standards.
• Maintain high standards of food quality, taste, and visual appeal.
• Assist in menu planning, development of new cold dishes, and seasonal offerings.
• Monitor stock levels, order supplies, and minimize waste.
• Ensure proper storage, rotation, and labeling of food items.
• Uphold strict hygiene, sanitation, and food safety practices in accordance with HACCP standards.
• Supervise and train junior kitchen staff assigned to the cold kitchen.
• Utilize advanced decorative techniques such as fruit and vegetable carving and demonstrate proficiency in Ice Carving for special functions and events.
• Collaborate with other chefs to ensure smooth kitchen operations and service delivery.

Requirements:

• At least 2–3 years of proven experience as a Garde Manger, Pantry Chef, or similar role in a hotel/resort or fine dining environment.
• Formal culinary training or certification preferred.
• Strong knowledge of cold food preparation techniques and presentation.
• Excellent organizational and time management skills.
• Ability to work under pressure in a fast-paced environment.
• A creative eye for presentation and detail.
• Strong communication and teamwork skills.
• Flexibility to work various shifts, including weekends and holidays.