The garde manger handles all cold dishes, which typically include the first and last courses of a meal.
- Cold Appetizers & Hors d'Oeuvres: Canapés, crudités, terrines, pates, and mousses.
- Salads: Composed, tossed, and bound salads, along with their dressings.
- Charcuterie: Cured meats, sausages, pâtés, and smoked items.
- Cold Soups: Vichyssoise, gazpacho, and borscht.
- Buffet Displays: Creating artistic, decorative, and often elaborate, cold food platters.
- Food Storage: Managing the cold storage area, including inventory, temperature control, and proper rotation of perishable items.
Skills Required
- Knife Skills: High proficiency in slicing, chopping, and detailed garnishing.
- Creativity & Artistry: Ability to arrange food visually on platters and individual plates.
- Sanitation Knowledge: Maintaining high safety standards for ready-to-eat cold food.
- Organization: Planning and executing large volumes of cold dishes to ensure timely service
Job Type: Full-time
Pay: From ₹20,000.00 per month
Benefits:
Work Location: In person
