Garde-Manger

Detailed Responsibilities

• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Set up and stock stations with all necessary supplies
• Prepare cold foods according to Governors camp recipes, quality standards, presentation standards, and food preparation checklist.
• Cook menu items in cooperation with the rest of the kitchen staff
• Clean up the station and take care of leftover food.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the camp manager; complete safety training and certifications.
• Maintain confidentiality of proprietary information and protect company assets
• Maintain a positive and professional approach with team members and customers
• Acquire a working knowledge of camp, in-house facilities and local information to respond to guest questions in these areas as required
• Adhere to Governor`s grooming, personal hygiene and uniform standard as per the guidelines.
• Adhere to the daily checklists and notify management of any discrepancies. 
• Adhere to scheduled work times by reporting promptly as scheduled.
• Attend meetings and training sessions as and when required.
• Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.

CANDIDATE PROFILE

Qualification:

• Minimum High school Education
• Culinary Arts Diploma/Certification

Experience:                    

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required: roast broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items.
• Minimum three years’ experience working in vegetarian food production and/or line capacity is required.
• Minimum three years’ experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
• Minimum of three experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of three years’ experience in using/operating basic culinary equipment.