GARDE MANGER
Job Summary: The chef garde manger is responsible for overseeing the culinary operations. He or she will be managing the food production and quality control for all meat, fish, and other food items prepared in the cold kitchen.
Responsibilities:
- Planning and organising daily and weekly cold food production needs for all restaurants and functions.
- Participating in the planning and developing of new menus.
- Managing Garde-Manger operations, ensuring that quality and food-cost targets are met.
- Developing quality and portion control in conjunction with menu requirements.
- Ensuring cold foods are always appropriately displayed in keeping with HACCP food safety standards to avoid spoilage.
Qualifications:
- Graduate of internationally recognised culinary institution or equivalent technical training school.
- Food Handler's Permit
- Three (3) years' experience as Chef Garde Manger in an international first-class hotel/restaurant.