Support the Executive Chef in selecting qualified personnel for the garde manger section, ensuring that staff work in a healthy, coherent, systematic, and organized manner, while fostering team spirit and increasing motivation through training, professional development, and skill enhancement. Responsible for the cost, quality, hygiene, taste, and presentation of all cold dishes, salads, appetizers, charcuterie, terrines, and buffet items produced in or purchased by the facility, as well as ensuring guest satisfaction related to these products. Within kitchen hygiene rules, all chefs working in the garde manger section must maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards. Work in a coordinated manner with all Sous Chefs and Section Chefs and provide guidance as needed regarding cold kitchen preparations, plating, and presentation standards. Identify and enforce work methods and garde manger production standards to ensure high-quality products and maintain staff efficiency. Check daily provision vouchers and accelerate the circulation of slow-moving ingredients, including fresh vegetables, charcuterie, fish, and prepared sauces. Monitor the current status of raw materials and provisions, prevent spoilage, ensure efficient use of excess products, and control portioning and product consistency. Ensure that all personnel comply with personal hygiene rules. Inspect all storage areas at the beginning of each shift, maintain order, deliver older products to production, and ensure that remaining ingredients are used efficiently. Check cooling systems and ensure products are stored according to the first-in, first-out (FIFO) principle. Review menus and inform personnel of any missing or problematic ingredients to prevent recurring issues. Monitor the performance of staff and report any inefficiencies to the Executive Chef. Assist in preparing cold kitchen and buffet menus, taking into account facility standards, food cost budgets, and special occasions such as private functions and themed events. Determine the necessary preparation methods to produce cold dishes, salads, and appetizers in a quality and safe manner and ensure these methods are implemented. Provide training to kitchen staff on cold kitchen techniques, recipes, menu preparation, and food cost management, excluding standard trainings such as Food Safety System and ISO standards. Regularly monitor the food safety management system and stay up to date with publications, seminars, and trade fairs to operate the garde manger section in a modern, healthy, and efficient manner. Instruct stewards to maintain a kitchen that is extremely clean, safe, and fully compliant with hygiene rules. Communicate workloads and operational plans to staff, assign personnel to projects based on their strengths and weaknesses, and support their professional development. Monitor the work of garde manger personnel, provide guidance, take measures against potential issues, and design appropriate training programs. Carry out the Executive Chef’s written and verbal orders and report to senior management as required. Initially prepare all cold dishes and buffet items and demonstrate preparation techniques to personnel, taking responsibility for production and presentation. Remain in the kitchen during service hours and, when necessary, interact with guests to enhance satisfaction. Predict environmental risks associated with activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings. Ensure minimal consumption of resources and equipment, including paper and printed materials. Implement departmental warnings and trainings to save energy within the facility. Implement proper waste management practices, reduce environmental pollution, and minimize harmful effects on the environment. Carry out all responsibilities related to the facility’s quality management systems and perform any additional duties assigned by managers or hotel management that are not specified in this job description.
Education: At least a high school or equivalent diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years). Foreign Language: At least intermediate level English. Courses and Trainings: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.
Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, su