- Location
- Alexandria, EG
- Type
- Full-time
- Department
- Retail
- Experience
- 5+ years
- Source
- BetterTeam
Description
Job Summary
The Chef de Garde Manger is responsible for managing and supervising the Garde Manger (cold kitchen) section. The role ensures the preparation and presentation of high-quality cold dishes, salads, appetizers, sandwiches, cold cuts, sauces, and buffet items in accordance with the establishment’s standards.
Key Responsibilities
- Supervise and coordinate the daily operations of the Garde Manger section.
- Prepare and present cold appetizers, salads, sandwiches, canapés, cold cuts, terrines, pâtés, and other cold dishes.
- Ensure all dishes are prepared according to approved recipes, quality standards, and presentation guidelines.
- Plan and organize daily mise en place and production requirements.
- Monitor the quality, freshness, and proper storage of all ingredients.
- Ensure correct food portioning and minimize food waste.
- Maintain high standards of hygiene, cleanliness, and food safety within the Garde Manger section.
- Ensure proper temperature control and storage of perishable food products.
- Coordinate with the Executive Chef, Sous Chef, and other kitchen sections to ensure smooth service.
- Supervise and train Commis Chefs, Demi Chefs, and other kitchen team members assigned to the section.
- Check food preparation and presentation before service.
- Assist with buffet setup, displays, banquets, events, and special functions when required.
- Monitor stock levels and communicate ingredient requirements to the relevant department.
- Ensure kitchen equipment and work areas are properly cleaned and maintained.
- Follow HACCP, food safety, and health regulations.
- Assist in developing new cold dishes and improving existing recipes and presentations.
- Maintain accurate production and preparation records when required.
- Support the kitchen team during busy periods and perform other duties assigned by the Executive Chef or Sous Chef.
Required Qualifications & Experience
- Culinary diploma or equivalent professional qualification.
- Minimum 5 years of relevant experience in a professional kitchen, preferably with experience in the Garde Manger section.
- Previous experience in a hotel, resort, restaurant, or high-volume kitchen is preferred.
- Strong knowledge of cold food preparation, salads, appetizers, buffet presentation, sauces, and food decoration.
- Good knowledge of food hygiene, sanitation, and HACCP standards.
- Strong organizational and time-management skills.
- Ability to work effectively under pressure in a fast-paced kitchen environment.
- Good leadership and team-management skills.
- Strong attention to detail and presentation.
- Good communication and teamwork skills.
Key Skills
- Garde Manger / Cold Kitchen Operations
- Food Preparation & Presentation
- Buffet & Cold Display Presentation
- Salad & Cold Appetizer Preparation
- Food Safety & HACCP
- Mise en Place
- Portion Control
- Stock & Waste Management
- Team Supervision & Training
- Kitchen Hygiene & Sanitation
- Creativity & Attention to Detail
- Time Management
Skills
Food Safety