✨ AI Summary
The Cold Kitchen Chef / Commis Chef will be responsible for preparing and presenting cold food items such as salads, appetizers, canapés, and sandwiches for both buffet and à la carte service. This role requires maintaining high standards of food quality, presentation, and consistency, ensuring proper mise en place, and adhering to HACCP, food safety, and hygiene standards. The ideal candidate will have 1-2 years of previous experience in Cold Kitchen/Garde Manger, good knowledge of relevant dishes, experience with buffet and à la carte operations, and a strong understanding of food safety principles. A positive attitude, good teamwork, and the ability to thrive in a fast-paced hospitality environment are key attributes.
Prepare and present cold food items, including salads, appetizers, canapés, and sandwiches.Prepare items for both buffet and à la carte service.Maintain high standards of food quality, presentation, and consistency.Ensure proper mise en place and smooth daily kitchen operations.Follow HACCP, food safety, and hygiene standards at all times.Maintain the workstation clean, organized, and properly sanitized.Ensure proper food storage, labeling, temperature control, and FIFO practices.Work closely wi
Requirements
✔️ Previous experience in Cold Kitchen / Garde Manger
✔️ Good knowledge of salads, appetizers, canapés and sandwiches
✔️ Experience in buffet and à la carte operations
✔️ Good understanding of HACCP and food safety
✔️ Positive attitude and good teamwork
✔️ Ability to work in a fast-paced hospitality environment
Description
Prepare and present cold food items, including salads, appetizers, canapés, and sandwiches.Prepare items for both buffet and à la carte service.Maintain high standards of food quality, presentation, and consistency.Ensure proper mise en place and smooth daily kitchen operations.Follow HACCP, food safety, and hygiene standards at all times.Maintain the workstation clean, organized, and properly sanitized.Ensure proper food storage, labeling, temperature control, and FIFO practices.Work closely with the culinary team to ensure efficient service.