Junior Sous Chef (Garde manger )

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Job Description

• Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section.
• Be responsible for the cost, quality, hygiene, taste, presentation, and consistency of all food produced within the Garde Manger section and contribute to customer satisfaction related to these.
• Ensure compliance with kitchen hygiene and personal grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene.
• Identify and implement appropriate work methods, preparation techniques, and cooking standards to ensure food is prepared consistently and personnel work efficiently.
• Work in coordination with the Sous Chef, Executive Chef, and all section chefs and provide instructions and support as required.
• Personally control the quality, taste, freshness, and presentation of food prepared for breakfast, lunch, dinner, buffet, banquet, and à la carte operations according to established standards.
• Prepare the daily and weekly list of required Garde Manger materials and ingredients, submit requisitions through the approved system, and check the quality and quantity of received products.
• Control daily provision and production requirements and ensure proper utilization of slow-moving products to minimize waste and product loss.
• Check the cooling and refrigeration systems of food storage areas and ensure that all food products are stored under appropriate conditions and used according to the First In, First Out (FIFO) principle.
• Plan and organize Garde Manger food production according to the menus, business volume, banquet requirements, and production schedules established by the Executive Chef and Sous Chef.
• Control the condition of raw materials, ingredients, and prepared food, ensure efficient utilization of excess products, prevent spoilage, and maintain proper portion control.
• Prepare, maintain, and follow standard recipes for Garde Manger products to standardize portions, taste, quality, and presentation.
• Continuously monitor and ensure that all personnel working in the section comply with personal hygiene, food handling, and kitchen cleanliness standards.
• Ensure that all records required for the Food Safety and HACCP systems are completed accurately and maintained regularly.
• Check all storage areas at the beginning of the shift, ensure proper organization, identify products approaching expiry, transfer suitable products to production, and ensure proper utilization of remaining food.
• Check the daily menu and production requirements and inform the Sous Chef of any missing, unavailable, or problematic products to prevent operational disruptions.
• Monitor the performance and productivity of Garde Manger personnel and report performance or discipline issues to the Sous Chef or Executive Chef.
• Assist in organizing the weekly duty schedule for Garde Manger personnel and monitor attendance, working hours, and monthly timecards in accordance with hotel procedures.
• Identify the training and development needs of Garde Manger personnel and support the organization and delivery of the required training programs.
• Deliver on-the-job training to food production personnel regarding menu preparation, recipes, Garde Manger techniques, product handling, presentation, portion control, and food cost awareness.
• Ensure that all equipment, utensils, tools, and working areas used in the Garde Manger section are clean, properly maintained, and used safely and efficiently.
• Monitor food costs and control waste through proper purchasing, storage, preparation, portioning, and utilization of ingredients.
• Ensure that all food products are prepared, stored, labeled, dated, and handled in accordance with hotel food safety and hygiene standards.
• Coordinate with other kitchen sections and Food & Beverage teams to ensure smooth service, timely food preparation, and proper execution of guest and event requirements.
• Support environmental sustainability initiatives by minimizing food, water, energy, paper, and other material consumption and encouraging responsible use of hotel resources.
• Implement necessary departmental instructions and training to promote energy conservation and ensure compliance with approved energy-saving procedures.
• Ensure that food waste and other waste materials are properly separated, collected, and disposed of in accordance with hotel procedures in order to reduce environmental pollution and harmful effects on the environment.
• Carry out all responsibilities related to the quality management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management that are not specifically mentioned in the

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Qualifications

• Education: At least a high school or vocational diploma.
• Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
• Foreign Language: At least intermediate level English.
• Courses and Training: Prior attendance in courses and seminars in the related field.
• Computer Literacy: Basic computer applications.
• Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

Additional Information

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.