Job Summary
The Sous Chef, Cold Kitchen (Garde Manger) is responsible for overseeing cold kitchen operations, ensuring consistency, quality, and efficiency across all outlets. This role supports the central production kitchen by managing the preparation of cold dishes, including salads, appetizers, cold cuts, dressings, and plated cold items. This role focuses on standardization, cost control, and compliance with food safety regulations while maintaining high presentation standards.
Key Responsibilities
Production & Operations Management
- Oversee daily cold kitchen operations to support multiple outlets and service points.
- Ensure consistency in recipes, taste, portioning, and presentation across all dishes.
- Plan and manage preparation schedules to meet operational demand and service timelines.
- Optimize workflow and manpower deployment to ensure efficiency during service and production.
Cold Kitchen Expertise (Garde Manger)
- Supervise the preparation of cold dishes, including salads, canapés, cold appetizers, dressings, sauces, and charcuterie.
- Ensure high standards in plating, freshness, and visual presentation.
- Standardize recipes, preparation methods, and portioning across all outlets.
- Support menu development and R&D initiatives for new cold dishes and seasonal offerings.
- Good understanding of global culinary trends and ingredients, with the ability to apply them in cold kitchen menu development and presentation.
Cost Control & Inventory Management
- Monitor food cost, wastage, and yield within the cold kitchen.
- Oversee procurement, inventory control, and proper storage of perishable items.
- Ensure effective stock rotation (FIFO) and minimize spoilage.
Compliance & Food Safety
- Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
- Maintain cleanliness, hygiene, and audit readiness within the cold kitchen.
- Conduct regular checks on food quality, storage temperatures, and sanitation practices.
Team Leadership & Development
- Lead and manage cold kitchen staff, ensuring smooth daily operations.
- Train and develop team members on cold kitchen techniques, plating standards, and SOPs.
- Foster teamwork, discipline, and accountability within the team.
Requirements
- Certificate or Diploma in Culinary Arts or equivalent.
- Minimum 5-7 years of experience in Western cuisine, with strong exposure to cold kitchen / garde manger operations.
- Experience in hotel, integrated resort, or high-volume multi-outlet environments preferred.
- Strong knowledge of cold food preparation, plating, and presentation standards.
- Experience in production planning and kitchen workflow optimization.
- Strong knowledge of HACCP and food safety standards.
