- Attends and participates in all training sessions
- Develops and maintains positive working relationships with others while listening and responding in an appropriate manner
- Sets up, maintains, and breaks down prep cook station
- Carefully follows standard house recipes when preparing food
- Serves items in accordance with established portions and presentation standards
- Always maintains a clean and organized work station
- Properly stores all food products in appropriate storage areas
- Follow instructions and adhere to all procedures and company policies while maintaining a high standard of conduct
- Notifies and reports any problems or concerns to management
- Consistently uses safe and sanitary food handling practices
- Cleans and locks up according to prescribed procedures
- Follow instructions and adhere to all procedures and company policies while maintaining a high standard of conduct
- Notifies and reports any problems or concerns to management
- Reports to Sous Chef
- Must be at least 18 years old
- High School Diploma or Equivalent
- Five (5) + years of experience
- Possess a basic knowledge of excellent service standards, food and beverage preparations as well as etiquette.
- Available to work weekends, evening shifts and major holidays (Easter, Mother's Day, Thanksgiving, along with other special events from time to time)
- Mandatory compliance with all safety regulations, procedures, policies and rules
- Regular and predictable attendance.
- Arrives punctually in full uniform with a neat & professional appearance at all times
- Frequently Wash Hands for proper food handling
- Requires standing for extended periods, walking, pushing, carrying, bending, reaching, stooping, kneeling, or crouching.
- Able to lift up to 25 pounds without assistance and in excess of 50 pounds with assistance
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Garde Manger - Blue Bell, United States - Normandy Farm Hotel & Conference Center
Description
Job Description
Job DescriptionDescription:The Garde-Manger is the chef in charge of cold food, like chilled soups, fruit, salads, pates, caviars, and some cold desserts. Responsibilities could also include smoked meats and cheeses.
The Garde Manger Chef oversees the culinary operations in the Garde Manger section by following standards and procedures. The Chef is responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the cold kitchen and to create exceptional cuisine for the cold kitchen section of banquets as well as for other food and beverage outlets. The Garde Manger will take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.
Responsibilities:
