Chef Garde Manger

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef Garde Manger

ACCOR

Company Description

Sofitel Riyadh Hotel & Convention Center: A Symphony of French Elegance and Saudi Arabian Warmth

The Sofitel Riyadh is dedicated to providing a five-star experience characterized by luxury, elegance, and impeccable service. The hotel's commitment to personalized attention ensures that each guest's stay is not just comfortable but memorable. Blending urban sophistication with refined opulence, the Sofitel Riyadh creates an atmosphere where every detail is thoughtfully curated to offer a unique and unforgettable experience.

By joining us, you will become a Heartist , because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitalityis a work of heart,
Join us and become a Heartist .

Job Description

• To manage the Kitchen according to set standards and to ensure smooth functioning, customer satisfaction and high levels of sales and profits in line with company policies and regulations.
• Responsible for the administration, operation and coordination of the Kitchen
• Responsible for guiding the Chef de Partie and in the performance of their jobs in accordance to Hotel policies and procedures
• Responsible for achieving financial goals, by minimizing costs without compromising the quality
• Responsible for implementing the Policies and Procedures in operating the Kitchen
• Responsible for ensuring sufficient operating equipment and supplies for production.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen
• Responsible for implementing special promotions and events for the Kitchen, to attain a profitable food and beverage operation in guidance with the Director of Culinary
• To set standards for production of the Kitchen in line with company policies

• Culinary degree or diploma from a recognized culinary school
• Minimum 3-5 years of experience in a high-volume kitchen, with previous experience as a Garde Manger or Sous Chef
• Proven expertise in cold food preparation, including salads, appetizers, and charcuterie
• Strong knowledge of food safety and sanitation practices, with current food safety certification
• Excellent menu planning and recipe development skills
• Proficiency in inventory management and cost control
• Demonstrated leadership abilities and experience in team supervision
• Strong time management and organizational skills
• Excellent communication skills in both verbal and written forms
• Ability to work effectively in a fast-paced, high-pressure environment
• Creativity and passion for culinary arts, with a focus on innovative cold food presentations