Chef Garde Manger

IHG Hotels & Resorts; Jeddah; On-site; SAR 60,000 - 110,000; Full time

Benefits offered by this job

Competitive salary

Uniform provided

Staff dining discounts

Culinary training opportunities

Wellbeing programs

Job summary

IHG Hotels & Resorts in Jeddah is seeking an experienced garde manger professional to develop and standardize cold kitchen recipes for outlets, room service and events. You will plan mise en place and production schedules to meet daily service and banquet demands while upholding freshness and quality.

The role requires 2–5 years in garde manger, supervisory skills, and strong knowledge of HACCP, food safety and cost control. Flexibility for varied shifts is essential for this team.

Qualifications

• Culinary diploma or relevant professional experience in cold-kitchen/pastry/garde manger.
• 2–5 years’ professional experience with garde manger/cold cookery; supervisory experience advantageous.
• Strong technical skills in salads, charcuterie, curing, terrines, aspic, cold sauces and buffet/display presentation.
• Solid knowledge of food safety, HACCP and local certifications/permits.
• Ability to read and scale recipes, perform basic food-cost calculations and meet kitchen KPIs.
• Leadership, attention to detail, creativity, and clear communication; additional languages advantageous.
• Flexibility to work varied shifts including mornings, evenings, weekends and banquet events.

Responsibilities

• Develop, standardize and execute cold kitchen recipes, portions and plating for outlets, room service and events.
• Plan mise en place and production schedules to meet daily service and banquet demands while ensuring product freshness and quality.
• Lead, train and mentor garde manger team members; assign tasks and maintain performance standards during service.
• Ensure consistent taste, texture, temperature and visual presentation across all cold items.
• Maintain strict food safety, sanitation and allergen-control procedures; ensure compliance with HACCP and local regulations.
• Manage stock control for perishables, monitor yields, minimize waste and support food-cost management and ordering processes.
• Collaborate with other kitchen sections and banquet coordinators on menu planning, special events and seasonal offerings.
• Innovate cold-menu items and decorative displays to enhance guest experience and support revenue initiatives.

Skills

Leadership

Attention to detail

Creativity

Clear communication

Read & scale recipes

Food-cost calculations

Meet KPIs

Shift flexibility

Education

Culinary diploma or relevant experience (cold-kitchen)

Job description

Responsibilities

• Develop, standardize and execute recipes, portioning and plating for outlets, room service and events.
• Plan mise en place and production schedules to meet daily service and banquet demands while ensuring product freshness and quality.
• Lead, train and mentor garde manger team members; assign tasks and maintain performance standards during service.
• Ensure consistent taste, texture, temperature and visual presentation across all cold items.
• Maintain strict food safety, sanitation and allergen‑control procedures; ensure compliance with HACCP and local regulations.
• Manage stock control for perishables, monitor yields, minimize waste and support food‑cost management and ordering processes.
• Collaborate with other kitchen sections and banquet coordinators on menu planning, special events and seasonal offerings.
• Innovate cold‑menu items and decorative displays to enhance guest experience and support revenue initiatives.

Qualifications

• Culinary diploma or relevant professional experience in cold‑kitchen/pastry/garde manger disciplines preferred.
• 2–5 years’ professional experience with proven competence in garde manger/cold cookery; supervisory experience an advantage.
• Strong technical skills in salads, charcuterie, curing, terrines, aspic, cold sauces and buffet/display presentation.
• Solid knowledge of food safety, HACCP and required local certifications/permits.
• Ability to read and scale recipes, perform basic food‑cost calculations and meet kitchen KPIs.
• Leadership, attention to detail, creativity, and clear communication in the local language; additional languages an advantage.
• Flexibility to work varied shifts including mornings, evenings, weekends and banquet events.

Benefits

We offer a competitive salary, full uniform, staff dining discounts, opportunities for culinary training and career progression, and wellbeing programs that support your health, lifestyle, and workplace needs.

Equal Employment Opportunity

We welcome diverse backgrounds and provide equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.

Don’t meet every single requirement but think you’d be a great fit? Hit Apply and start your journey with us today.