Garde Manger

Position: Vegetarian Garde Manger (Pantry Chef) – Cold Kitchen Specialist (2 Openings)

At FUREVER HEALTHY, we celebrate vibrant, plant-forward cuisine. Our goal is to delight customers with fresh, artfully composed cold dishes—ranging from salads and grain bowls to dips, pickles, and vegetarian charcuterie. We’re seeking two passionate Vegetarian Garde Manger chefs to elevate our plant-based offerings.

Key Responsibilities

• Prepare, assemble, and beautifully plate vegetarian cold dishes: salads, grain-based bowls, dips (hummus, tapenade), cold soups (gazpacho, vichyssoise), pickles, and veggie-based terrines (careerexplorer.com).
• Design visually striking displays and platters for daily service and special events (careerexplorer.com).
• Maintain strict food safety, temperature control, and sanitation in refrigerated stations (setupmyhotel.com).
• Manage inventory and par levels, minimizing waste while ensuring fresh produce availability (careers.accor.com).
• Collaborate on vegetarian menu planning, contribute dish ideas, and adapt seasonal specials (careerexplorer.com).
• Mentor junior kitchen staff in precise knife work, quick plating, and clean mise en place (setupmyhotel.com).
• Assist with station setup, equipment upkeep, and end-of-service breakdown.

Required Qualifications

• Culinary diploma/degree or equivalent professional experience in vegetarian or cold kitchen prep.
• At least 2 years experience as a Garde Manger or cold-station cook, ideally with vegetarian-focused menus.
• Exceptional knife skills, ability to create visually appealing plates with plant-based elements.
• Up-to-date food safety certification and strong sanitation practices.
• Excellent organizational, time-management, and multitasking skills, especially under service pressure .
• Creative approach to vegetarian ingredients—grains, legumes, seasonal vegetables, pickles, cold dips, and desserts.
• Strong communicator and collaborator within the kitchen team.

Preferred Skills & Traits

• Experience with fermented and cured plant products—pickles, chutneys, kimchi, etc. .
• Familiarity with cold-kitchen equipment like mandolins, vacuum sealers, slicers.
• Experience training or leading junior staff in cold prep.
• Passion for plant-based culinary innovation and trend-forward plating.

Physical & Work Conditions

• Comfortable working in chilled environments and standing for long periods.
• Ability to lift moderate weights (e.g., stock crates), and maintain efficiency during busy shifts.
• Availability to work varied hours including evenings, weekends, and holidays.

Why Join Us?

• Be a key creative force in shaping our vegetarian cold menu and display aesthetics.
• Work with high-quality, fresh produce in a clean, well-equipped kitchen.
• Competitive compensation, training opportunities, and growth potential.
• Join a supportive team that values creativity, sustainability, and visual flair.

Additional Key Requirement: Nutritional Expertise & Superfood Know‑How

We expect each candidate to possess a strong understanding of plant-based nutrient profiles, superfoods, and dietary strategies beneficial for guests managing hypertension, diabetes, heart disease, and high cholesterol. This includes:

• Knowledge of nutrient-rich vegetables, fruits & whole grains high in potassium, magnesium, fiber, antioxidants, and heart-healthy fats—such as spinach, kale, Swiss chard, beets, pulses, oats, nuts, and berries—to support blood pressure, sugar control, artery and heart health (eatingwell.com).
• Familiarity with Indian superfoods like pomegranate, flaxseeds, turmeric, garlic, beetroot, and amla, recognized for their beneficial effects on cholesterol, blood pressure, and inflammation (recipes.timesofindia.com).
• Ability to apply dietary evidence domains such as the DASH or Mediterranean-style plant-based diets—with emphasis on fruits, vegetables, legumes, whole grains, nuts, seeds, and healthy oils—to design cold dishes targeted at improving cardiovascular and metabolic health .
• Skill in ingredient substitution or pairing to reduce sodium, refined sugars, and saturated fats while maximizing nutrient density—for example, replacing mayo with yogurt-tahini, layering berries and oats, or adding chia/flaxseed to dips and dressings.

In Key Responsibilities

• Collaborate in crafting dishes that not only look delicious but also deliver functional nutrition—salad bowls or dip platters aimed at lowering blood pressure, balancing blood sugar, supporting heart function, and managing cholesterol.
• Curate and label “wellness-focused” platters showcasing superfoods—such as pomegranate-blueberry salad, lentil bean hummus with flaxseed, beetroot-kale wraps, and oat-nut granola parfaits.
• Provide guidance to front-of-house staff and guests on health benefits—e.g. “This platter is rich in potassium and magnesium to help relax blood vessels and regulate BP.”
• Stay updated on the latest nutrition science and superfood trends relevant to chronic disease prevention and management.

Why This Matters

By integrating deep nutritional insight into your culinary offerings, you’ll:

• Attract and support health-conscious or medically advised customers (e.g. managing hypertension, diabetes, cholesterol).
• Create meals that taste exceptional and serve a purpose—fulfilling both palate and wellness goals.
• Set your shop apart as a destination for both flavor and mindful, functional eating.

How to Apply

Send your résumé, a portfolio or photos of your vegetarian cold-prep work (e.g., salads, bowls, dips, plant-based charcuterie), and a short note telling us why you're excited to lead our vegetarian cold kitchen to [saksham.shivamsharma@gmail.com/9315413089].

Job Types: Full-time, Part-time, Permanent

Pay: ₹18,000.00 - ₹26,660.30 per month

Expected hours: 42 – 48 per week

Benefits:

• Food provided
• Paid time off

Schedule:

• Day shift

Supplemental Pay:

• Overtime pay
• Performance bonus
• Yearly bonus

Application Question(s):

• Having knowledge of fuits and vegetables according to the unnatural diseases like bp, sugar, cholestrole isuues releated to heart, kidney, liver, obesity etc.

Work Location: In person