Jr. Sous Chef Cold Kitchen - Fairmont Agra
Core
Managing the Garde Manger section to prepare high-quality cold dishes with excellent taste, presentation, and consistency.
Role type
Junior Sous Chef (Cold Kitchen)
Builds
Salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold preparations for luxury hotel dining.
Domain
Hospitality / Fine Dining
Required skills
Cold kitchen operations management, supervising kitchen staff, food safety compliance (HACCP), cost control, inventory management, menu planning, recipe standardization, buffet setup, fine dining presentation standards
Preferred skills
Previous experience as Chef de Partie – Cold Kitchen, knowledge of international cuisine, luxury hotel standards
Technologies
HACCP systems, inventory management tools, kitchen production scheduling software
Responsibilities
Supervise Commis Chefs and kitchen associates in food preparation, oversee production of cold kitchen items, maintain food quality and portion control, monitor daily production schedules, control food costs and wastage, ensure compliance with hygiene and food safety standards, assist in buffet setup and special event requirements
Seniority
Junior, hands-on IC