Chef Garde Manger

About Le Pondy

Le Pondy is a premium beach and lake resort located in Pondicherry, India. The resort is situated at the scenic estuary where the Chunnambar River meets the Bay of Bengal, offering breathtaking views and a tranquil ambiance. It is known for its luxurious accommodations, private beach access, and a variety of recreational facilities. Le Pondy is a preferred destination for travelers seeking relaxation, wellness experiences, and high-end hospitality services.

Job Description: Garde Manger (Cold Kitchen Chef)Position Overview

The Garde Manger, also known as the Cold Kitchen Chef, is responsible for the preparation, presentation, and storage of all cold dishes in the kitchen. This includes salads, cold appetizers, pâtés, cheeses, dressings, and decorative food platters. The role is crucial in maintaining the quality and freshness of cold dishes and ensuring proper food safety standards.

Key Responsibilities1. Food Preparation & Presentation

• Prepare and present a variety of cold dishes, including salads, sandwiches, charcuterie, terrines, and hors d'oeuvres.
• Ensure proper portioning, garnishing, and plating of cold foods to maintain aesthetic appeal.
• Create innovative and visually appealing buffet displays, platters, and canapé arrangements.

2. Food Safety & Hygiene

• Maintain high standards of cleanliness and hygiene in the cold kitchen section.
• Ensure proper handling and storage of perishable food items at the correct temperatures.
• Follow HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety.

3. Inventory & Stock Management

• Monitor inventory levels and ensure adequate stock of fresh ingredients.
• Assist in ordering and procurement of cold kitchen ingredients while minimizing wastage.
• Conduct regular stock checks and maintain accurate inventory records.

4. Equipment Maintenance

• Ensure that all cold kitchen equipment (chillers, refrigerators, slicers) is properly maintained and functioning.
• Report any equipment malfunctions or maintenance issues to the Executive Chef.

5. Coordination & Teamwork

• Work closely with other kitchen sections, including the hot kitchen and pastry department, to ensure seamless service.
• Assist in training and supervising junior chefs and trainees in cold kitchen techniques.
• Communicate effectively with the Executive Chef and Sous Chef regarding menu planning and kitchen operations.

6. Menu Development & Innovation

• Contribute ideas for new cold dishes and seasonal menu changes.
• Experiment with different ingredients, textures, and presentation styles to enhance the cold food offerings.
• Stay updated on culinary trends and international cold kitchen techniques.

Qualifications & Requirements Education & Experience

• Diploma/Degree in Culinary Arts, Hotel Management, or a related field.
• 2-5 years of experience as a Garde Manger or Cold Kitchen Chef in a fine dining or luxury hotel.
• Experience in large-scale banquet preparations is a plus.

Skills & Competencies

• Strong knowledge of cold food preparation techniques.
• Creative plating and food presentation skills.
• Ability to work in a fast-paced environment.
• Excellent knowledge of food safety and hygiene practices.
• Good communication and teamwork skills.

Physical & Work Requirements

• Ability to stand for long hours in a kitchen environment.
• Willingness to work flexible hours, including weekends and holidays.
• Ability to handle multiple orders and maintain quality under pressure.

Salary & Benefits

The salary for a Garde Manger at Le Pondy will depend on experience and expertise. Additional benefits may include:
Competitive salary packageFree meals and accommodation (if applicable)Opportunities for career growth and skill enhancement

Job Type: Full-time

Pay: ₹15,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Provident Fund

Experience:

• total work: 4 years (Preferred)

Work Location: In person