The Gardemanger Chef reports to Executive Sous Chef and Executive Chef and is responsible for ensuring the implementation and maintenance of the Kitchen hygiene and food quality policies especially with regards to the continual improvement process.
To implement and maintain the Gardemanger Kitchen policy and ensure it’s proper, efficient and profitable functioning through an effective management system to defined and recognized standards.
Ensure proper manning and timely food delivery during events with the assistance of the assistant section chef and chef de partie.
Ensure purchases on market list are appropriate in accordance with the events to sustain proper food cost with the assistance of the assistant section chef.
Ensure training is being conducted as schedule for all team members with the assistance of the assistant section chef.
Ensure proper controls with regards with wastages, labor cost, food production, menus, layout during events and food flows with the assistance of the assistant section chef and the team.
Conduct weekly meeting with assistant section chef and team members
Assist the chef de cuisine in creating menus as per the requirements of the sales team and client
Perks & Benefits
- Nearby public transport
- Central location
- Regular team activities
- Duty meals
- Uniform
- Dental & Optical Allowance