Chef Garde Manger

InterContinental Hotels Group; Jeddah; On-site; SAR 60,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Benefits

Uniforms

Staff dining discounts

Career progression

Wellbeing programs

Job summary

Crowne Plaza Hotels & Resorts in Jeddah is seeking a garde manger lead to oversee cold kitchen production, develop and standardize recipes, and manage mise en place for outlets, room service and events.

The role requires 2–5 years in garde manger with supervisory experience, strong knowledge of charcuterie and buffet presentation, and a strict focus on HACCP and local regulations.

Qualifications

• Diploma or experience in cold kitchen; garde manger/pastry experience preferred.
• 2–5 years in garde manger; supervisory experience is a plus.
• Strong knowledge of salads, charcuterie, terrines, aspic and cold displays.

Responsibilities

• Oversee production of all cold items (salads, sauces, canapés, displays).
• Develop, standardize and execute recipes for outlets, room service and events.
• Plan mise en place and production schedules to meet daily service and banquet demands.
• Lead, train and mentor garde manger team; assign tasks and maintain standards.
• Ensure consistent taste, texture, temperature and presentation.
• Maintain HACCP and local food-safety compliance.

Skills

Garde Manger

Leadership

Menu planning

Food safety

Communication

Education

Culinary diploma

Job description

Hotel Brand: Crowne Plaza Hotels & Resorts
Location: Saudi Arabia, Jeddah

Responsibilities

• Oversee production of all cold items: salads, dressings, cold sauces, cured meats, terrines, pâtés, canapés, hors d’oeuvres and buffet/banquet displays
• 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

• Competitive salary
• Benefits
• Full uniform
• Staff dining discounts
• Opportunities for culinary training and career progression
• Wellbeing programs supporting health, lifestyle and workplace needs

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.