Sous Chef Cold Kitchen Fairmont Agra

The Sous Chef Cold Kitchen is responsible for managing the preparation and production of cold kitchen items while maintaining the highest standards of quality hygiene presentation and consistency. The role supervises the garde manger section supports menu execution manages the cold kitchen team and ensures compliance with luxury hotel culinary standards.

Key Responsibilities

• Manage daily operations of the cold kitchen (Garde Manger) section.
• Supervise preparation of salads appetizers cold platters sandwiches canapés dressings terrines and other cold preparations.
• Ensure high standards of taste freshness presentation and portion control.
• Assist the Chef de Cuisine in menu planning and recipe development.
• Supervise train and motivate cold kitchen team members.
• Prepare daily production plans and assign tasks to team members.
• Ensure timely preparation for restaurant service buffets banquets and special events.
• Maintain proper food storage labeling temperature control and stock rotation.

Qualifications :

• Diploma or Bachelors degree in Hotel Management Culinary Arts or a related field.
• Minimum 46 years of culinary experience with strong cold kitchen/Garde Manger exposure.
• Previous experience as Chef de Partie Cold Kitchen or Junior Sous Chef in a luxury hotel is preferred.
• Good knowledge of international cuisines cold food preparation and presentation techniques.

Additional Information :

WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow Learn and Enjoy
• Explore Limitless Possibilities

Remote Work :

No

Employment Type :

Full-time