Sous Chef – Cold Kitchen (Garde Manger)

About the role

The Sous Chef – Cold Kitchen is responsible for managing the preparation and production of cold kitchen items while upholding the highest standards of quality, hygiene, presentation and consistency in a luxury hotel environment.

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 items.
• Ensure high standards of taste, freshness, presentation and portion control.
• Assist the Chef de Cuisine in menu planning and recipe development.
• Train, motivate and schedule the cold kitchen team.
• Prepare daily production plans and allocate tasks for restaurant service, buffets, banquets and special events.
• Maintain proper food storage, labeling, temperature control and stock rotation.

Required profile

• Diploma or Bachelor’s degree in Hotel Management, Culinary Arts or related field.
• 4–6 years of culinary experience with strong cold kitchen/Garde Manger exposure.
• Previous role as Chef de Partie – Cold Kitchen or Junior Sous Chef in a luxury hotel preferred.
• Good knowledge of international cuisines, cold food preparation and presentation techniques.

Required skills

• Cold kitchen preparation
• Garde Manger operations
• International cuisine knowledge
• Cold food presentation techniques

What we offer

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities