Gardemanger Chef

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

Job Description

Garde Manger Chef Novotel Thakher Makkah

We are looking for an experienced and passionate Garde Manger Chef to join our Culinary Team and be responsible for the preparation, presentation and quality of cold kitchen items while maintaining high standards of food quality, hygiene and consistency.

Key Responsibilities

• Prepare and present high-quality cold dishes salads appetizers sandwiches canap s dressings and other garde manger items
• Ensure all food is prepared according to approved 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
• Ensure proper food storage labeling rotation and temperature control in accordance with food safety standards
• Maintain a clean organized and hygienic workstation at all times
• Follow HACCP food safety health and hygiene standards and hotel SOPs
• Monitor the quality and freshness of ingredients and report any issues to the Chef in charge
• Minimize food waste through proper preparation storage and portion control
• Coordinate effectively with other kitchen sections to ensure smooth and timely service
• Support the Chef de Cuisine and Sous Chef with daily kitchen operations
• Assist in menu preparation new dish development and presentation improvements when required
• Ensure all equipment and kitchen areas are properly cleaned and maintained
• Participate in daily briefings training and kitchen meetings
• Support the team during high-occupancy periods banquets and special events
• Perform any other duties assigned by the Chef or management

Qualifications & Requirements

• 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
• 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.