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 hotel s 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.

Desired Candidate Profile

Diploma or Degree in Culinary Arts, Hospitality, or related field. Minimum 4 6 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.