Garde Manger Chef (Cold Kitchen)

Responsibilities

• Ensure adequate staffing and timely food delivery during events with support from the assistant section chef and chef de partie.
• Monitor market list purchases to align with event needs and control food costs.
• Ensure scheduled training is conducted for all team members.
• Implement controls on wastage, labor cost, food production, event menus, layouts, and food flow.
• Conduct weekly meetings with assistant section chef and team members.
• Select candidates for local and international competitions with executive chef approval.
• Select candidates for overseas exposure with executive chef approval.
• Train assistant section chef and team members on new menus and proposal techniques.
• Oversee smooth daily kitchen operations with the support of the team.
• Support chef de cuisine in menu creation based on client and sales team requirements.
• Follow up on the implementation of departmental objectives and standards.
• Manage daily functional activities including budget, BMS risk, and achievement of BMS goals.

Monitoring & Measurement

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