Cold Kitchen Chef

A Boutique Hotel is looking for a Cold Kitchen Chef, also known as a Garde Manger Chef, responsible for preparing and managing cold dishes in a kitchen. This includes salads, appetizers, cold sauces, dressings, cured meats, and other chilled or room-temperature dishes. The role requires precision, creativity, and attention to detail, as cold dishes often emphasize presentation and delicate flavors.

Key Responsibilities:

1. Preparation of Cold Dishes:
   • Create and assemble cold appetizers, salads, terrines, pâtés, and charcuterie.
   • Prepare cold sauces, dips, and dressings.
2. Plating and Presentation:
   • Ensure that dishes are visually appealing and meet the restaurant’s standards.
   • Focus on intricate designs and garnishing techniques.
3. Food Storage and Handling:
   • Manage refrigeration and storage to maintain the freshness of ingredients.
   • Properly label and rotate stock to ensure quality and minimize waste.
4. Menu Development:
   • Collaborate with the Head Chef to develop and improve the cold menu items.
   • Experiment with new ideas to enhance the cold section offerings.
5. Teamwork and Communication:
   • Coordinate with other kitchen sections to maintain consistency.
   • Train and mentor junior staff or apprentices working in the cold kitchen.
6. Food Safety and Hygiene:
   • Adhere to strict hygiene standards, particularly for raw or chilled ingredients.
   • Maintain cleanliness in all cold kitchen areas.

Skills and Qualities:

• Strong knife skills for precise cutting and garnishing.
• Creativity in presentation and flavor combinations.
• Knowledge of preservation techniques, such as curing and pickling.
• Attention to detail and organizational skills.
• Ability to work efficiently in a fast-paced environment.