Garde Manger, Kepala Koki
Hotel Brand: Holiday Inn
Location: Kuwait, Kuwait
Hotel: Kuwait Salmiya (KWIME), 140 Jalan Hamad Al Mubarak, Jalan Teluk PO Box 234, 22003
Nomor pekerjaan: 135950
Food Preparation & Presentation:
Prepare and oversee the production of all cold kitchen dishes, including salads, cold appetizers, hors d'oeuvres, charcuterie, and dressings, ensuring consistent high quality, taste, and presentation as per IHG standards.
Develop innovative and seasonal menu items for the Garde Manger section that appeal to guests while adhering to cost and quality guidelines.
Ensure that all mise-en-place is prepared according to the day's needs and that ingredients are properly stored and labeled for freshness and quality.
Leadership & Team Management:
Supervise and train the Garde Manger kitchen team, ensuring that they follow kitchen protocols and maintain high culinary standards.
Manage staff scheduling and coordinate tasks to ensure efficient kitchen operation and timely preparation during peak service periods.
Provide guidance, mentorship, and feedback to junior chefs and kitchen staff, fostering a productive, team-oriented work environment.
Cost Control & Inventory Management:
Assist in managing kitchen stock and inventory for the Garde Manger section, ensuring proper ingredient rotation and minimal wastage.
Collaborate with the Executive Chef on food cost management, adhering to portion control standards while maintaining quality.
Order ingredients and supplies in a timely manner, working closely with purchasing and receiving to ensure optimal stock levels.
Health & Safety Compliance:
Ensure that all health and safety standards are rigorously followed, including food safety protocols, cleanliness, and the proper use of kitchen equipment.
Maintain HACCP and hygiene standards as per IHG and local regulations.
Conduct regular kitchen inspections to ensure compliance with all safety and hygiene guidelines.
Guest Satisfaction:
Collaborate with the culinary team to ensure that guest feedback is taken into consideration and that all dishes are crafted to provide memorable dining experiences.
Consistently maintain the highest standards of food presentation and quality, contributing to a positive guest experience.
Assist with menu development for special events, banquets, and other food-related activities, ensuring Garde Manger dishes meet guest expectations.
Diploma or degree in Culinary Arts or a related field from an accredited institution.
A minimum of 3-5 years of culinary experience, with at least 1-2 years in a supervisory role within a Garde Manger or cold kitchen section.
Experience in luxury hotel kitchens, preferably with an IHG brand, is preferred.
Strong understanding of cold kitchen techniques, including preparation of charcuterie, salads, terrines, and hors d'oeuvres.
Excellent leadership and communication skills, with the ability to motivate and develop a team.
Knowledge of food safety standards and kitchen best practices.
Flexibility to work various shifts, including evenings, weekends, and holidays.
We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels.
Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.
True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests
True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner
There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.
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