Gardemanger  Chef

Garde Manger Chef Novotel Thakher Makkah We are looking for an experienced and passionate Garde Manger Chef to join our Culinary Team and be responsible for the preparation, presentation, and quality of cold kitchen items while maintaining high standards of food quality, hygiene, and consistency. Key Responsibilities Prepare and present high-quality cold dishes, salads, appetizers, sandwiches, canapés, dressings, and other garde manger items. Ensure all food is prepared according to approved recipes, presentation standards, and portion controls. Maintain consistent quality, taste, freshness, and presentation of all dishes. Assist with buffet setup, events, banquets, and special functions as required. Ensure proper food storage, labeling, rotation, and temperature control in accordance with food safety standards. Maintain a clean, organized, and hygienic workstation at all times. Follow HACCP, food safety, health, and hygiene standards and hotel SOPs. Monitor the quality and freshness of ingredients and report any issues to the Chef in charge. Minimize food waste through proper preparation, storage, and portion control. Coordinate effectively with other kitchen sections to ensure smooth and timely service. Support the Chef de Cuisine and Sous Chef with daily kitchen operations. Assist in menu preparation, new dish development, and presentation improvements when required. Ensure all equipment and kitchen areas are properly cleaned and maintained. Participate in daily briefings, training, and kitchen meetings. Support the team during high-occupancy periods, banquets, and special events. Perform any other duties assigned by the Chef or management.

Qualifications & Requirements Previous experience as a Garde Manger Chef or in a similar cold kitchen position. Strong knowledge of cold food preparation, salads, appetizers, sauces, and food presentation. Good understanding of food safety, HACCP, hygiene, and sanitation standards. Strong attention to detail and presentation. Ability to work efficiently in a busy hotel kitchen environment. Good teamwork and communication skills. Ability to work under pressure and meet operational deadlines. Experience in hotel operations , particularly in Makkah, will be considered an advantage. Culinary qualification or relevant professional training is preferred. Flexible to work shifts, weekends, public holidays, and during peak seasons.

Prepare and present high-quality cold dishes, salads, appetizers, sandwiches, canapés, dressings, and other garde manger items. Ensure all food is prepared according to approved recipes, presentation standards, and portion controls. Maintain consistent quality, taste, freshness, and presentation of all dishes. Assist with buffet setup, events, banquets, and special functions as required. Ensure proper food storage, labeling, rotation, and temperature control in accordance with food safety standards. Maintain a clean, organized, and hygienic workstation at all times. Follow HACCP, food safety, health, and hygiene standards and hotel SOPs. Monitor the quality and freshness of ingredients and report any issues to the Chef in charge. Minimize food waste through proper preparation, storage, and portion control. Coordinate effectively with other kitchen sections to ensure smooth and timely service. Support the Chef de Cuisine and Sous Chef with daily kitchen operations. Assist in menu preparation, new dish development, and presentation improvements when required. Ensure all equipment and kitchen areas are properly cleaned and maintained. Participate in daily briefings, training, and kitchen meetings. Support the team during high-occupancy periods, banquets, and special events. Perform any other duties assigned by the Chef or management.