Chef Garde Manger

POSITION SUMMARY
The Chef Garde Manger’s primary responsibility is to manage the operations of the cold food preparation galley, to ensure that the cruises line's high standards are achieved and maintained within budgetary limitations. Is a top professional with cold food presentation and displays and has a passion for the Culinary arts.

This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.

ESSENTIAL FUNCTIONS
• Attend and participate in the weekly Galley Management meeting.
• Assist with scheduling and preparing for the monthly departmental meeting with all of the culinary management and crew.
• Provide continuous training to the crew on modern preparation and presentation techniques as well as on Company established recipes and menu grids.
• Ensure cross-training between galleys is in place.
• Monitor galley crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Executive Chef and Executive Sous Chef regarding succession planning.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Ensure that performance evaluations of all galley personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved.

QUALIFICATIONS

 Minimum of three years’ experience as a Garde Manger Chef in a large size cruise ship or multi-venue, high volume, luxury hotel or resort.

Has the ability to taste all foods to assure correct preparation

 Experience with high volume, 3 meal restaurants

Must have excellent knowledge of cold food preparation and presentation as well as:
Garde Manger classics (Terrines Pâtés, cold salads and dressings)
Hors d’ oeuvres and canapés
Preservation techniques (curing, smoking and brining)
Leaf and compound salads (American, European and Asian)
Classical and contemporary sandwiches and wraps
Italian antipasti, Spanish tapas and Mediterranean Mezze
Sushi preparation
Ice carving
Experience with very busy banquet operations and presentations
Experience with modern buffet operations to include set-up and action stations.
Experience implementing new food concepts and menus
Demonstrated knowledge of beverage products and the ability to pair wines with cuisine
Track record of successfully managing food cost and inventory control
Intermediate to Advanced ability to read, write and effectively communicate in English is required; and other languages are preferred.
Intermediate to Advanced Typing and Computer software Skills: Microsoft Word & Excel, PowerPoint, Outlook, IBM AS400, Fidelio, Micros.

EDUCATION
Bachelors degree in a Culinary discipline or foreign equivalency is required.
Certificate of completion from a recognized culinary institution is required.