Garde Manger Job Desc
Job title : Arabic Sous Chef or Garde Manger
Department : Kitchen F&B
REPORTING LINE
Report to : Executive
Chef
Responsible for : Fully
responsible of the Garde Manger production
COMMUNICATION LINES
Vertically : Department Head
Horizontally : All kitchen and stewarding Staff
AUTHORITY
Over Money : None
Over Staff : Has authority to direct all
garde manger Staff in accordance with
Hotel policies procedures
GENERAL MISSION
To manage the Garde Manger Kitchen and Arabic Oriental section
accordingly to set standards, customer satisfaction and high level of sales in
line with company policies and regulations.
Under the general guidance of the Executive
Chef, in the implementation of the Standard Policies and Procedures of
the Food and Beverage Operation and administration
RESPONSIBILITIES
1. Responsible for the administration,
operation and coordination of the
Garde Manger Kitchen
2. Responsible for the production of all
Oriental food production
3. Responsible for guiding the Garde Manger
staff and in the performance of their jobs in accordance to Hotel policies and
procedures.
4. Responsible for implementing the Policies
and Procedures in operating the Garde
Manger Kitchen
5. Responsible for ensuring sufficient
operating equipment and supplies for the production.
6. Responsible for
establishing and maintaining high sanitation standards in the Garde Manger Kitchen
7. Responsible for
providing functional assistance to operation during peak periods and functions.
8. Responsible for ensuring the Garde Manger Kitchen is covered with management staff during operation.
9. To set
standards in for Production of the Garde Manger Kitchen in line with
company policies.
1. CUSTOMER SERVICE
1. Communicates effectively with guests,
clients, government officials and other important individuals to ensure
satisfaction in product.
2. Produce fresh, quality and tasty food,
well presented in a hygienic environment to ensure guest satisfaction at all
time.
2. BUSINESS MANAGEMENT
1. To direct the Garde Manager Brigade in
maximising all resources to achieve high quality and excellent
All over cost control.
2. Schedules personnel
consistent with the volume of business and needs in service.
3. Identifies and solves
problems in a timely manner.
4. Capable of deciding the
level of authority and responsibility that can be delegated.
5. Carries out a firm and
fair employee treatment policy.
6. Prepares and submits
all reports required for the Theme
Kitchen, as dictated by Reporting system
7. Attends meetings and
training sessions organized by the Hotel management for the position.
8. Prepare all food purchase requests for
the garde Manger.
10. Prepare yearly training plan.
3. COMMUNICATION
- Reports to the Ex. Chef.
- To hold regular briefings, meetings with his team.
- The best possible service to the guest.
4. ASSET MANAGEMENT
1. To ensure and follow up that equipment
faults are reported through a trouble report, to maintain effective working
environment.
2. To achieve maximum utilization of material,
equipment and staff for quality and food cost control.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
2. Ensure truth training that the Theme Kitchen staffs are aware of
hotel’s fire evacuation and emergency policies and procedure.
3. Ensure truth training that the Theme Kitchen staff are using all specific machinery in the
appropriate matter with the necessary protection tools.
4. Knowledgeable on first
aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Coaches and counsels
Garde Manger staff.
2. Evaluates objectively
the performance of Garde Manger staff.
3. Identifies training needs within Garde
Manger staff an and implements employee development and training program.
4. Prepares, conducts and
supervise training for Garde Manger staff.
5. Motivates a strong team
amongst Garde Manger staff.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands
the job description of amongst Garde Manger staff.
2. Establishes and implements all the food
and beverage policies and procedures in the Garde Manger Kitchen
4. Recognizes good quality products and
presentation.
5. Maintains high
sanitation standard throughout the Theme Kitchen staff.
6. Authorises
store requisitions and minor purchases for the Garde Manger Kitchen
7. To ensure
Bahrain Food Control Section Regulations are adhered to in detail and exceeded.
8. Directly handles day to day training in
the kitchens
9. Co-ordinate
and compile action plan for BQT functions, outside catering and Weddings.
10. To
constantly strive for new innovative ideas in the Oriental section
11. Identified
and report to the executive chef all food item wish are not up to the quality standard
12. Control
Food Sock in regard of freshness and expired date.
13. Understand
all Hot Meals Production and Cold Meals Production Process
14. Submit
recipe fiche technique to Executive Chef before implementing any new menu Item
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel.
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company.
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel
PERSON SPECIFICATIONS
POSITION:
Arabic Sous Chef and Garde Manger DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified High School Education
QUALIFICATIONS Five Star Hotel Apprenticeship
EXPERIENCE Five years work experience in Five Star Hotels
In
different type of Arabic cuisine
1 year as a Sous Chef
INTERPERSONAL
Mature leader, confident, good organization
SKILLS Very good training and motivation skills
Original
and creative
COMMUNICATION Good level of English speech and writing
SPECIFIC Good Knowledge of Middle Eastern
cooking
and Mehzza preparation
PRESENTATION Well groomed and presentable
at all time. Practice good hygiene
PHYSICAL Mentally alert, able to work
Long
hours and to handle
Pressure
OTHER Should be able to Handle Pressure
REQUIREMENT Minimum
age 25 years
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open
friendly environment
With
responsibilities and pressure
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]