Commis Chef – Cold Kitchen (Garde Manger)

The Commis Chef – Cold Kitchen is responsible for assisting in the preparation, production, and presentation of cold food items including salads, sandwiches, appetizers, dressings, cold sauces, fruit platters, and buffet displays. The role ensures food quality, hygiene standards, and consistency in accordance with company recipes and operational standards.

Prepare salads, sandwiches, wraps, canapés, and cold appetizers. Assist in daily mise en place and food preparation. Follow standardized recipes and portion control guidelines. Ensure proper storage, labeling, and rotation of food products (FIFO). Maintain cleanliness and organization of the cold kitchen section. Monitor product freshness and quality standards. Assist with buffet setup and presentation when required. Support inventory control and stock management. Follow HACCP and food safety procedures at all times. Minimize food wastage and report shortages to supervisors.