Cook II Garde Manger
Core
Prepares and plates cold foods, manages raw food storage, and ensures timely service in a high-volume hotel kitchen.
Role type
Culinary staff (Garde Manger)
Builds
Cold food menu items for hotel guests
Domain
Hospitality / Culinary
Deliverable
product features
Required skills
Food preparation, portion control, food sanitation, kitchen equipment operation, temperature monitoring, plating
Preferred skills
Culinary training/certification, experience in upscale hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Sets up and organizes work area, receives and inspects food products, prepares and stores raw food, follows standardized recipes, plates cold foods, monitors finished product, adheres to food sanitation standards, cleans and sanitizes work surfaces, operates kitchen equipment safely, closes kitchen and secures equipment
Seniority
Entry-level to Mid-level, hands-on IC
