A little taste of your day-to-day
● Oversee production of all cold items: salads, dressings, cold sauces, cured meats, terrines, pâtés, canapés, hors d’oeuvres and buffet/banquet displays
● Develop, standardize and execute recipes, portioning and plating for outlets, room service and events
● Plan mise en place and production schedules to meet daily service and banquet demands while ensuring product freshness and quality
● Lead, train and mentor garde manger team members; assign tasks and maintain performance standards during service
● Ensure consistent taste, texture, temperature and visual presentation across all cold items
● Maintain strict food safety, sanitation and allergen-control procedures; ensure compliance with HACCP and local regulations
● Manage stock control for perishables, monitor yields, minimize waste and support food-cost management and ordering processes
● Collaborate with other kitchen sections and banquet coordinators on menu planning, spec...