Garde Manger Chef

SOFITEL; Makkah Region; Sur place; SAR 132 000 - 192 000; Plein temps

Résumé du poste

SOFITEL in Saudi Arabia is seeking a skilled Garde Manger chef to lead cold kitchen production, salads, dressings, and buffet presentations to luxury hotel standards.

You will ensure HACCP compliance, supervise the team, and collaborate with other kitchen sections to deliver on daily buffet, banquet, and à la carte requirements.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality, or related field.
• 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants.
• Strong knowledge of cold kitchen prep, salads, dressings, and buffets.
• Understanding of HACCP or equivalent food safety standards.
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Fluency in English; additional languages are a plus.

Responsabilités

• Prepare, produce, and present all Garde Manger items to hotel standards.
• Maintain hygiene standards and proper labeling/storage.
• Coordinate with other kitchen sections to ensure smooth service.
• Mentor and supervise junior staff; manage mise en place.
• Assist in buffet displays and decorations.

Connaissances

Garde Manger

Cold kitchen prep

Buffet presentation

Leadership

Time management

Food safety HACCP

English fluency

Formation

Diploma or Degree in Culinary Arts / Hospitality

Description du poste

Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption including proper hand washing and disinfection wearing the required hat hairnet clean uniform and appropriate footwear Be responsible for preparing producing and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards Ensure that all food items included in the daily menu buffet banquet and la carte requirements are prepared and ready for service on time Maintain the required personal grooming and kitchen hygiene standards including clean and well-maintained hair appropriate facial hair clean uniform and proper personal hygiene Make the best possible use of available ingredients while maintaining the required quality portion size and presentation standards Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas Assist in designing preparing and arranging decorations required for buffet displays cold food presentations salads appetizers and other Garde Manger products Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs Store food products and prepared items at the workstation in the correct manner including proper covering labeling dating temperature control and storage conditions Maintain the highest standards of hygiene cleanliness food safety and health conditions within the workstation and Garde Manger section Perform all duties related to the Garde Manger section and follow all instructions recipes preparation methods and operational procedures provided by the Executive Chef and Sous Chef Be responsible for all mise en place preliminary preparations and operational checks within the assigned section during working hours Ensure that food is prepared according to the daily buffet program banquet requirements la carte orders and production plan for the Garde Manger section Prepare all food items according to the approved standard recipes in order to maintain consistent portions taste quality and presentation Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel s standards Coordinate and exchange information with other kitchen sections to ensure smooth operation proper timing and continuous food service Ensure that storage areas belonging to the Garde Manger section are always clean organized properly labeled and maintained according to food safety standards Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness sanitation and hygiene within the kitchen Complete and maintain all records related to food preparation storage cooking temperature control and presentation as required by the Food Safety Management System

Diploma or Degree in Culinary Arts, Hospitality, or related field.

Minimum 4 6 years of culinary experience, preferably in luxury hotels or upscale restaurants.

Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.

Understanding of food safety and hygiene standards (HACCP or equivalent).

Strong leadership and team management skills.

Excellent organizational and time management abilities.

Attention to detail and creativity in food presentation.

Ability to work in a fast-paced kitchen environment.

Experience is an assetFluency in English, additional languages are a plus