Garde Manger

Job Summary

Summary:   Prepare primarily foods for Retail Outlets and Catering department. 

Essential Duties and Responsibilities:

• Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to

  standard recipes.

  · Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef

  · Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on

  house count), daily menus and banquets events.

  · Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with

  health department regulations.

  · Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.

  · Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to

  maintain quality product.

  · Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.

  · Prepares daily requisitions for supplies and food items for production.

  · Prepare all dishes following recipes and yield guides.

  · Properly label and date all products to ensure safekeeping and sanitation.

  · Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested

  by guests.

  · Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde Manger kitchen.

  · Collaborate with the Executive Chef in menu development and implementation of banquet menus.

  · Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.

  · Maintain complete knowledge of and comply with all departmental policies, procedures and standards.

  · Maintain complete knowledge of correct maintenance and use of equipment.

  · Performs general cleaning tasks using standard cleaning product as assigned to adhere to health standards.

  · Establish and oversee the production of bulk foods for supported outlets.

  · Utilize established company control procedures for food cost, labor cost, and food quality.

  · Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.

  · Assist Executive Sous chef in overseeing weekly and monthly inventories, and ordering of food and supplies. · Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in Garde Manger kitchen and banquet menus. · Assists Executive Chef in monitoring training of new employees to help them achieve higher status. · Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable. · Attend daily and weekly kitchen meetings to keep garde manger staff informed and updated on current events and hotel activities. · Strong communication, leadership, and conflict resolution skills. · Perform all other job related duties as requested by the management. · Help Chefs and Leads in supervising pantry cooks.