Paradise Inn Group

Job Summary

Key Responsibilities

• Supervise and coordinate the daily operations of the Garde Manger section.
• Prepare and present cold appetizers, salads, sandwiches, canapés, cold cuts, terrines, pâtés, and other cold dishes.
• Ensure all dishes are prepared according to approved recipes, quality standards, and presentation guidelines.
• Plan and organize daily mise en place and production requirements.
• Monitor the quality, freshness, and proper storage of all ingredients.
• Ensure correct food portioning and minimize food waste.
• Maintain high standards of hygiene, cleanliness, and food safety within the Garde Manger section.
• Ensure proper temperature control and storage of perishable food products.
• Coordinate with the Executive Chef, Sous Chef, and other kitchen sections to ensure smooth service.
• Supervise and train Commis Chefs, Demi Chefs, and other kitchen team members assigned to the section.
• Check food preparation and presentation before service.
• Assist with buffet setup, displays, banquets, events, and special functions when required.
• Monitor stock levels and communicate ingredient requirements to the relevant department.
• Ensure kitchen equipment and work areas are properly cleaned and maintained.
• Follow HACCP, food safety, and health regulations.
• Assist in developing new cold dishes and improving existing recipes and presentations.
• Maintain accurate production and preparation records when required.
• Support the kitchen team during busy periods and perform other duties assigned by the Executive Chef or Sous Chef.

Required Qualifications & Experience

• Culinary diploma or equivalent professional qualification.
• Minimum 5 years of relevant experience in a professional kitchen, preferably with experience in the Garde Manger section.
• Previous experience in a hotel, resort, restaurant, or high-volume kitchen is preferred.
• Strong knowledge of cold food preparation, salads, appetizers, buffet presentation, sauces, and food decoration.
• Good knowledge of food hygiene, sanitation, and HACCP standards.
• Strong organizational and time-management skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Good leadership and team-management skills.
• Strong attention to detail and presentation.
• Good communication and teamwork skills.

Key Skills

• Garde Manger / Cold Kitchen Operations
• Food Preparation & Presentation
• Buffet & Cold Display Presentation
• Salad & Cold Appetizer Preparation
• Food Safety & HACCP
• Mise en Place
• Portion Control
• Stock & Waste Management
• Team Supervision & Training
• Kitchen Hygiene & Sanitation
• Creativity & Attention to Detail
• Time Management