Sous Chef Garde-Manger

Job description

Company Description

Welcome to Sofitel Cairo Downtown, a new destination in the heart of Cairo, combining luxury, elegance, and French art de vivre, We are seeking a talented and experienced Sous Chef Garde-Manger to join our culinary team. As a key member of our kitchen staff, you will be responsible for overseeing the cold food preparation and presentation, ensuring the highest standards of quality and creativity in our cuisine.

Job Description

Main Duties.

·  Lead and supervise the garde manger station, overseeing the preparation of cold foods, salads, appetizers, and charcuterie
·  Collaborate with the Executive Chef to develop and implement new menu items and recipes
·  Ensure compliance with food safety and sanitation standards in the cold kitchen area
·  Manage inventory and ordering of ingredients for the Garde-Manger station
·  Train and mentor junior kitchen staff in cold food preparation techniques
·  Assist in overall kitchen operations and support other stations as needed
·  Maintain a clean and organized work environment
·  Participate in menu planning and cost control initiatives
·  Contribute to the creation of visually appealing and innovative cold food presentations

Qualifications

·  Culinary degree or diploma from a recognized culinary school
·  Minimum 3-5 years of experience in a high-volume kitchen, with previous experience as a Garde Manger or Sous Chef
·  Proven expertise in cold food preparation, including salads, appetizers, and charcuterie
·  Strong knowledge of food safety and sanitation practices, with current food safety certification 
·  Excellent menu planning and recipe development skills
·  Proficiency in inventory management and cost control
·  Demonstrated leadership abilities and experience in team supervision
·  Strong time management and organizational skills
·  Excellent communication skills in both verbal and written forms
·  Ability to work effectively in a fast-paced, high-pressure environment
·  Creativity and passion for culinary arts, with a focus on innovative cold food presentations