Chef De Garde Manger

ANDALUS GATE HOLDING; Municipality of Al Shamal; On-site; SAR 120,000 - 150,000; Full time

Job summary

A leading culinary establishment in Riyadh is seeking an experienced Chef De Garde Manger to join their dynamic team. This role involves managing the cold kitchen section, creating exquisite dishes, and training junior staff. The ideal candidate should have proven experience in high-volume settings, strong culinary skills, and exceptional creativity in food presentation. You will collaborate with the head chef to ensure a seamless dining experience for guests. A passion for culinary arts and adherence to food safety standards are essential.

Qualifications

• Proven experience as a Chef De Garde Manger or similar role in a high-volume environment.
• Strong knowledge of food safety and sanitation regulations.
• Exceptional creativity and ability to design visually appealing dishes.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment with multitasking.
• Strong organizational skills with attention to detail.
• Passion for culinary arts and commitment to quality.
• Ability to adapt to changing menus and preferences.

Responsibilities

• Oversee preparation and presentation of cold dishes.
• Develop innovative cold menu items reflecting trends.
• Manage inventory and ordering of cold kitchen ingredients.
• Train and mentor junior kitchen staff.
• Maintain cleanliness and organization of cold kitchen.
• Collaborate with head chef for special events.
• Monitor food costs and assist in budgeting.
• Conduct quality checks on prepared dishes.
• Stay updated on culinary trends and techniques.

Skills

Culinary Expertise

Creativity

Leadership

Time Management

Attention to Detail

Education

Formal culinary training or certification

Job description

We are seeking an experienced Chef De Garde Manger to join our dynamic culinary team at Al Wadi in Riyadh. The ideal candidate will have a passion for creating exquisite cold dishes and a deep understanding of food presentation and flavor pairing. In this role, you will be responsible for managing the cold kitchen section, ensuring that all dishes meet our high standards of quality and creativity. You will work closely with other chefs and kitchen staff to ensure a seamless operation and exceptional dining experience for our guests.

Responsibilities

1. Oversee the preparation and presentation of cold dishes, including salads, charcuterie, and hors d'oeuvres, ensuring they are of the highest quality.
2. Develop and design innovative cold menu items that reflect current food trends and customer preferences.
3. Manage inventory and ordering of all cold kitchen ingredients, ensuring freshness and quality at all times.
4. Train and mentor junior kitchen staff, fostering an environment of continuous learning and improvement.
5. Maintain cleanliness and organization of the cold kitchen area, adhering to health and safety regulations.
6. Collaborate with the head chef to plan and execute special events and catering services.
7. Monitor food costs and assist in budgeting for the cold kitchen section.
8. Conduct regular quality checks on prepared dishes to ensure consistency and adherence to recipes.
9. Stay updated on culinary trends and techniques to enhance the cold kitchen offerings.

Preferred Candidate

1. Proven experience as a Chef De Garde Manger or similar role in a high-volume restaurant or catering environment.
2. Strong knowledge of food safety and sanitation regulations.
3. Exceptional creativity and ability to design visually appealing dishes.
4. Excellent leadership and communication skills to effectively manage a team.
5. Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
6. Strong organizational skills with attention to detail.
7. Passion for culinary arts and commitment to delivering exceptional food experiences.
8. Ability to adapt to changing menus and customer preferences.
9. Formal culinary training or certification is a plus.

Skills

• Culinary Expertise: A strong foundation in culinary techniques, particularly in the preparation of cold dishes, is essential for creating high-quality offerings.
• Creativity: The ability to innovate and design unique menu items that appeal to guests and reflect current culinary trends is crucial.
• Leadership: Strong leadership skills are necessary to effectively manage and train kitchen staff, ensuring a cohesive team environment.
• Time Management: The ability to prioritize tasks and manage time efficiently in a fast-paced kitchen setting is vital for meeting service demands.
• Attention to Detail: A keen eye for detail is important in food presentation and in maintaining high standards of quality in all dishes.