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CDP Garde Manger
Jobs
#340003
Full Time
Job Description
Job details
No matching job preferences
Salary
₹30,000 - ₹35,000 a month
Job type
Full-time
Regular / Permanent
Shift and schedule
Day shift
Benefits & Perks
Provident Fund, Health insurance, Food provided
Qualifications
Hotel Management Degree (Required)
Garde Manger (Required)
Benefits
Pulled from the full job description
Food provided
Health insurance
Provident Fund
Full Job Description
Job Description
As a Garde Manger Chef you would be overseeing the culinary operations in the Garde Manger section by following hotelsstandards and procedures.
Responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the cold kitchen.
Also responsible to create exceptional cuisine for the cold kitchen section of banquetmenuas well as for other food and beverage outlets.
Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.
Oversee the consistencyof 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 setby the Executive Chefor hotel standards.
Ensures that assigned work area has proper level of parstocks 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 requisitionsfor 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 communicatewith 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 hotel 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 chefin 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 safetypolicies, Health Department Standards and all other applicable.
Job Types: Full-time, Regular / Permanent
Salary: ₹30,000.00 - ₹35,000.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Schedule:
Day shift
Supplemental pay types:
Yearly bonus
Ability to commute/relocate:
Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)
Experience:
Garde Manger (Required)
License/Certification:
Hotel Management Degree (Required)
Hiring Insights
Application response rate: 86%
Hiring 1 candidate for this role
No matching job preferences
Salary
₹30,000 - ₹35,000 a month
Job type
Full-time
Regular / Permanent
Shift and schedule
Day shift
Benefits & Perks
Provident Fund, Health insurance, Food provided
Qualifications
Hotel Management Degree (Required)
Garde Manger (Required)
Benefits
Pulled from the full job description
Food provided
Health insurance
Provident Fund
Full Job Description
Job Description
As a Garde Manger Chef you would be overseeing the culinary operations in the Garde Manger section by following hotelsstandards and procedures.
Responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the cold kitchen.
Also responsible to create exceptional cuisine for the cold kitchen section of banquetmenuas well as for other food and beverage outlets.
Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.
Oversee the consistencyof 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 setby the Executive Chefor hotel standards.
Ensures that assigned work area has proper level of parstocks 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 requisitionsfor 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 communicatewith 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 hotel 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 chefin 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 safetypolicies, Health Department Standards and all other applicable.
Job Types: Full-time, Regular / Permanent
Salary: ₹30,000.00 - ₹35,000.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Schedule:
Day shift
Supplemental pay types:
Yearly bonus
Ability to commute/relocate:
Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)
Experience:
Garde Manger (Required)
License/Certification:
Hotel Management Degree (Required)
Hiring Insights
Application response rate: 86%
Hiring 1 candidate for this role
