Banquet Cook / Garde Manger

Cook / garde manger:

Prepare all cold food items for buffet, banquet and restaurant use according to standard recipes

• Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal
•  Prepare requisitions for supplies and food items for production in work stations
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness

Label and stock all ingredients on shelves so they can be organized and easily accessible

• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Prepare simple dishes such as salads, hor doeuvres, platters, and entrees
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly
• Comply with nutrition and sanitation guidelines
• Perform other kitchen duties as assigned