Garde Manger Chef: Cold Kitchen Art & Plating

Accorhotel; Medina; On-site; SAR 167,000 - 234,000; Full time

Job summary

Accorhotel is seeking an experienced Garde Manger Chef to join our culinary team. You will be responsible for the preparation, presentation and quality of cold kitchen items while upholding high standards of food quality, hygiene and consistency.

Key responsibilities include preparing high-quality garde manger dishes, ensuring recipes and portion controls, and maintaining cleanliness. Weekend and holiday shifts are required in a busy hotel kitchen environment.

Qualifications

• Previous experience as a Garde Manger Chef or in a similar cold kitchen position.
• Strong knowledge of cold food preparation salads appetizers sauces and food presentation.
• Good understanding of food safety HACCP hygiene and sanitation standards.
• Strong attention to detail and presentation.
• Ability to work efficiently in a busy hotel kitchen environment.
• Good teamwork and communication skills.
• Ability to work under pressure and meet operational deadlines.
• Experience in hotel operations, particularly in Makkah, will be considered an advantage.
• Culinary qualification or relevant professional training is preferred.
• Flexible to work shifts, weekends, public holidays, and during peak seasons.

Responsibilities

• Prepare and present high-quality garde manger items including cold dishes, salads, canapés, and dressings.
• Ensure all food is prepared according to recipes, presentation standards and portion controls.
• Maintain consistent quality, taste, freshness, and presentation of all dishes.
• Assist with buffet setup, events, banquets and special functions as required.
• Follow HACCP and hotel SOPs for food safety and hygiene.

Skills

Garde Manger

Cold kitchen

Food safety HACCP

Attention to detail

Teamwork

Communication

Job description

Accorhotel is seeking an experienced Garde Manger Chef to join our culinary team. You will be responsible for the preparation, presentation and quality of cold kitchen items while upholding high standards of food quality, hygiene and consistency.

Key responsibilities include preparing high-quality garde manger dishes, ensuring recipes and portion controls, and maintaining cleanliness. Weekend and holiday shifts are required in a busy hotel kitchen environment.