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 hotels 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.

Qualifications :

• Diploma or Degree in Culinary Arts Hospitality or related field.
• Minimum 46 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.

Additional Information :

Egyptian national

Remote Work :

No

Employment Type :

Full-time