CDP Cold Kitchen (Garde Manger)

Position Summary:

We are looking for a talented and detail-oriented Assistant Chef for the Cold Section to support our banquet kitchen operations. The ideal candidate will specialize in preparing a wide range of cold dishes tailored for large-scale events, buffets, plated banquets, and VIP functions. This role requires excellent organizational skills, a strong eye for presentation, and the ability to work efficiently in a high-volume, fast-paced environment.

Key Responsibilities:

• Prepare and plate cold dishes such as salads, mezze, terrines, cold cuts, canapés, amuse-bouches, and buffet platters.
• Ensure consistent portioning, taste, and presentation for all banquet cold items.
• Assist in planning and organizing mise en place for multiple banquet functions daily.
• Coordinate with the Banquet Sous Chef to align with event menus, timing, and flow.
• Maintain high standards of cleanliness and hygiene in the cold kitchen area.
• Assist in setting up and breaking down cold food displays for events and buffets.
• Support with inventory checks and ensure proper storage of perishable ingredients.
• Follow all HACCP and food safety protocols.