Chef Garde Manger
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Key skills for this role
About the Role
Crowne Plaza Hotel seeks a Chef Garde Manger to oversee cold item production including salads, dressings, cured meats, and buffet displays. The role requires 2-5 years of garde manger experience, strong technical skills, and knowledge of HACCP.
Key Skills for This Role
Responsibilities
- Oversee production of all cold items: salads, dressings, cold sauces, cured meats, terrines, pâtés, canapés, hors d’oeuvres and buffet/banquet displays
- Develop, standardize and execute recipes, portioning and plating for outlets, room service and events
- Plan mise en place and production schedules to meet daily service and banquet demands while ensuring product freshness and quality
- Lead, train and mentor garde manger team members; assign tasks and maintain performance standards during service
- Ensure consistent taste, texture, temperature and visual presentation across all cold items
- Maintain strict food safety, sanitation and allergen control procedures; ensure compliance with HACCP and local regulations
- Manage stock control for perishables, monitor yields, minimize waste and support food cost management and ordering processes
- Collaborate with other kitchen sections and banquet coordinators on menu planning, special events and seasonal offerings
- Innovate cold menu items and decorative displays to enhance guest experience and support revenue initiatives
Requirements
- Culinary diploma or relevant professional experience in cold kitchen/pastry/garde manger disciplines
- 2 5 years of professional experience with proven competence in garde manger/cold cookery
- Strong technical skills in salads, charcuterie, curing, terrines, aspic, cold sauces and buffet/display presentation
- Solid knowledge of food safety, HACCP and required local certifications/permits
- Ability to read and scale recipes, perform basic food cost calculations and meet kitchen KPIs
- Leadership, attention to detail, creativity, and clear communication in the local language
- Flexibility to work varied shifts including mornings, evenings, weekends and banquet events
Full Job Posting
A little taste of your day to day
- Oversee production of all cold items: salads, dressings, cold sauces, cured meats, terrines, pâtés, canapés, hors d’oeuvres and buffet/banquet displays
Key Responsibilities
- Develop, standardize and execute recipes, portioning and plating for outlets, room service and events
- Plan mise en place and production schedules to meet daily service and banquet demands while ensuring product freshness and quality
- Lead, train and mentor garde manger team members; assign tasks and maintain performance standards during service
- Ensure consistent taste, texture, temperature and visual presentation across all cold items
- Maintain strict food safety, sanitation and allergen control procedures; ensure compliance with HACCP and local regulations
- Manage stock control for perishables, monitor yields, minimize waste and support food cost management and ordering processes
- Collaborate with other kitchen sections and banquet coordinators on menu planning, special events and seasonal offerings
- Innovate cold menu items and decorative displays to enhance guest experience and support revenue initiatives
What we need from you
- Culinary diploma or relevant professional experience in cold kitchen/pastry/garde manger disciplines preferred
- 2–5 years’ professional experience with proven competence in garde manger/cold cookery; supervisory experience an advantage
- Strong technical skills in salads, charcuterie, curing, terrines, aspic, cold sauces and buffet/display presentation
- Solid knowledge of food safety, HACCP and required local certifications/permits
- Ability to read and scale recipes, perform basic food cost calculations and meet kitchen KPIs
- Leadership, attention to detail, creativity, and clear communication in the local language; additional languages an advantage
- Flexibility to work varied shifts including mornings, evenings, weekends and banquet events
What you can expect from us
- We offer a competitive salary, benefits, full uniform, staff dining discounts and opportunities for culinary training and career progression
- Our wellbeing programs support your health, lifestyle and workplace needs
Equal Opportunity
- We welcome diverse backgrounds and provide equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability
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