Role & responsibilities
A Hot & Cold Kitchen Chef masters both culinary domains. The hot section focuses on cooking, roasting, and sauting, while the cold kitchen (garde manger) specializes in salads, appetizers, and plating. Together, they manage the entire lifecycle of food preparation.
Hot Kitchen Operations
- Primary Cooking: Responsible for frying, baking, boiling, and grilling.
- Station Specialization: Can include the Saucier (sauces), Entremetier (soups and vegetables), or Grillardin (grill).
- Temperature Control: Strictly ensures all foods are kept out of the temperature
Cold Kitchen Operations
- Garde Manger: Prepares cold appetizers, charcuterie, salads, and artistic food presentations.
- Mis-en-place: Handles advance prep work like chopping, slicing, and organizing cold storage.
- Preservation: Focuses heavily on the secure storage and preservation of fresh ingredients.
Preferred candidate profile
BHM Graduate.
Regards,
Poonam Chiplunkar
SG OASIS
Email Id -
[email protected]
Contact Number- (phone hidden)
📌 Jr. Sous Chef - ( Hot & Cold Kitchen ) (Mumbai)
🏢 SG Oasis
📍 Mumbai