Support the Executive Chef in selecting qualified personnel for the garde manger section, ensuring that staff work in a healthy, coherent, systematic, and organized manner, while fostering team spirit and increasing motivation through training, professional development, and skill enhancement
Job Summary
Support the Executive Chef in selecting qualified personnel for the garde manger section, ensuring that staff work in a healthy, coherent, systematic, and organized manner, while fostering team spirit and increasing motivation through training, professional development, and skill enhancement.
Responsible for the cost, quality, hygiene, taste, and presentation of all cold dishes, salads, appetizers, charcuterie, terrines, and buffet items produced in or purchased by the facility, as well as ensuring guest satisfaction related to these products.
Predict environmental risks associated with activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings.
Matching Summary
Support the Executive Chef in selecting qualified personnel for the garde manger section, ensuring that staff work in a healthy, coherent, systematic, and organized manner, while fostering team spirit and increasing motivation through training, professional development, and skill enhancement.
Skills & Requirements
Must-have
garde manger section management
cold dishes quality and presentation
hygiene and food safety standards
staff training and development
inventory and cost control
Nice-to-have
fostering team spirit
guest satisfaction focus
environmental awareness initiatives
business development skills
Key Requirements
At least 3 years of practical and managerial experience