About the role
The Sous Chef – Cold Kitchen is responsible for managing the preparation and production of cold kitchen items while maintaining the highest standards of quality, hygiene, presentation, and consistency. The role supervises the garde manger section, supports menu execution, manages the cold kitchen team, and ensures compliance with luxury hotel culinary standards.
Key Responsibilities
- Manage daily operations of the cold kitchen (Garde Manger) section.
- Supervise preparation of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold preparations.
- Ensure high standards of taste, freshness, presentation, and portion control.
- Assist the Chef de Cuisine in menu planning and recipe development.
- Supervise, train, and motivate cold kitchen team members.
- Prepare daily production plans and assign tasks to team members.
- Ensure timely preparation for restaurant service, buffets, banquets, and special events.
- Maintain proper food storage, labeling, temperature control, and stock rotation.
- Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field.
- Minimum 4–6 years of culinary experience with strong cold kitchen/Garde Manger exposure.
- Previous experience as Chef de Partie – Cold Kitchen or Junior Sous Chef in a luxury hotel is preferred.
- Good knowledge of international cuisines, cold food preparation, and presentation techniques.
WHAT IS IN IT FOR YOU:
- Come As You Are
- Work With Purpose
- Grow, Learn and Enjoy
- Explore Limitless Possibilities