Job Description
Job description
Oversee the consistency of various preparations within the cold kitchen to ensure quality products and adherence to standard recipes.
- Prepares all cold food according to recipes, guidelines, and standards set by the Executive Chef or hotel standards.
- Ensures that assigned work area has the proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus, and banquet events.
- Always keep all refrigeration, equipment, storage, and working areas in clean, working condition 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 products, checking on portion control, especially in specific cuts of meat, to maintain quality products.
- 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 to fulfil and address any issues or needs requested by guests.
- Planned, prepared, and set up to provide quality service and products to all outlets requiring items from the Garde Manger kitchen.
- Collaborate with the Executive Chef in menu development and implementation of banquet menus.
- Monitors waste and overproduction, 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 products as assigned to adhere to health standards.
- Establish and oversee the production of bulk foods for supported outlets.
• Job Types: Full-time, Permanent
Pay: From ₹20,000.00 per month
• Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund
Schedule:
- Rotational shift
Supplemental Pay:
- Performance bonus
• Experience:
- total work: 1 year (preferred)
Work Location: In person
Oversee the consistency of various preparations within the cold kitchen to ensure quality products and adherence to standard recipes.
- Prepares all cold food according to recipes, guidelines, and standards set by the Executive Chef or hotel standards.
- Ensures that assigned work area has the proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus, and banquet events.
- Always keep all refrigeration, equipment, storage, and working areas in clean, working condition 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 products, checking on portion control, especially in specific cuts of meat, to maintain quality products.
- 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 to fulfil and address any issues or needs requested by guests.
- Planned, prepared, and set up to provide quality service and products to all outlets requiring items from the Garde Manger kitchen.
- Collaborate with the Executive Chef in menu development and implementation of banquet menus.
- Monitors waste and overproduction, 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 products as assigned to adhere to health standards.
- Establish and oversee the production of bulk foods for supported outlets.
• Job Types: Full-time, Permanent
Pay: From ₹20,000.00 per month
• Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund
Schedule:
- Rotational shift
Supplemental Pay:
- Performance bonus
• Experience:
- total work: 1 year (preferred)
Work Location: In person
💡 Quick Summary
Seeking a career-building opportunity? The Garde Manger Chef position is now open for candidates interested in the Hotel Jobs sector. This role in Mumbai offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.