Sous Chef – Garde Manger

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.

• 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.