Garde Manger

The Garde-Manger is thechef in charge of cold food, like chilled soups, fruit, salads, pates, caviars, and some cold desserts. Responsibilities could also include smoked meats and cheeses, if the restaurant doesnt have a dedicated Charcuterie

Requirements

• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
  
• Knife skills - cutting, chopping, carving, dicing.
  
• Ability to fill-in at other stations when chefs are absent.
  
• Responsible for inventory, preparation and presentation of select dishes and food items.
  
• Able to work in a team-oriented environment and under considerable stress.
  
• Responsible for station hygiene and sanitation.
  
• May be required to assist with menu development, especially use of leftovers.
  
• Ability to supervise and train others.
  

Benefits

• Accommodation
  
• Competitive Salary
  
• Training & Development
• Uniform
  
• Meals
  
• Medical Coverage
  
• Tips
  
  

Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses. Knife skills - cutting, chopping, carving, dicing. Ability to fill-in at other stations when chefs are absent. Responsible for inventory, preparation and presentation of select dishes and food items. Able to work in a team-oriented environment and under considerable stress. Responsible for station hygiene and sanitation. May be required to assist with menu development, especially use of leftovers. Ability to supervise and train others.