Job Description

Job Summary:

The Garde Manger, or Pantry Chef, is responsible for the preparation and presentation of cold dishes, including salads, cold appetizers, charcuterie, and other chilled menu items. This role involves meticulous attention to detail, creativity in plating, and maintaining high standards of food safety and cleanliness. The ideal candidate will have a passion for culinary arts, strong organizational skills, and the ability to work efficiently in a fast-paced environment.

Key Responsibilities:

• Cold Food Preparation:
• Prepare and assemble cold dishes such as salads, appetizers, pates, terrines, and charcuterie plates according to established recipes and standards.
• Create visually appealing presentations for all cold dishes, ensuring consistency and quality.
• Innovate and develop new recipes and menu items, keeping up with culinary trends and seasonal ingredients.
• Ingredient Management:
• Ensure the freshness and quality of all ingredients used in the Garde Manger station.
• Slice, chop, and prepare ingredients as needed, ensuring proper storage and labeling.
• Manage inventory levels, including ordering and stocking supplies, to prevent shortages and waste.
• Kitchen Operations:
• Maintain a clean, organized, and sanitary workstation, following all health and safety regulations.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Collaborate with other kitchen staff to ensure timely and efficient preparation and service of meals.
• Food Safety and Hygiene:
• Adhere to all food safety guidelines and sanitation standards, including proper food handling, storage, and temperature control.
• Conduct regular checks to ensure compliance with hygiene standards, and address any issues promptly.
• Monitor and record food temperatures and maintain accurate documentation as required.
• Team Collaboration:
• Work closely with the Executive Chef, Sous Chef, and other kitchen staff to ensure smooth kitchen operations and high-quality output.
• Assist with training and mentoring junior kitchen staff or apprentices as needed.
• Participate in menu planning and development, providing input on cold dishes and presentation styles.
• Customer Interaction:
• Occasionally interact with customers to discuss menu items, special requests, and dietary needs.
• Handle customer feedback and complaints professionally, ensuring satisfaction with the cold dish offerings.

Qualifications:

• Education: Degree or diploma in Culinary Arts, or equivalent experience.
• Experience: Minimum of 2-3 years of experience in a professional kitchen, with a focus on cold food preparation preferred.
• Skills:
• Strong culinary skills, particularly in the preparation and presentation of cold dishes.
• Excellent knife skills and knowledge of various food preparation techniques.
• Creativity and artistic ability for plating and presentation.
• Strong organizational and time-management skills.
• Good communication and teamwork abilities.

Job Type: Full-time

Pay: ?15,000.00 - ?30,000.00 per month

Schedule:

• Day shift

Experience:

• total work: 2 years (Preferred)

Work Location: In person