The garde manger handles all cold dishes, which typically include the first and last courses of a meal.
Cold Appetizers & Hors d'Oeuvres: Canapés, crudités, terrines, pates, and mousses.
Salads: Composed, tossed, and bound salads, along with their dressings.
Charcuterie: Cured meats, sausages, pâtés, and smoked items.
Cold Soups: Vichyssoise, gazpacho, and borscht.
Buffet Displays: Creating artistic, decorative, and often elaborate, cold food platters.
Food Storage: Managing the cold storage area, including inventory, temperature control, and proper rotation of perishable items.

Skills Required
Knife Skills: High proficiency in slicing, chopping, and detailed garnishing.
Creativity & Artistry: Ability to arrange food visually on platters and individual plates.
Sanitation Knowledge: Maintaining high safety standards for ready-to-eat cold food.
Organization: Planning and executing large volumes of cold dishes to ensure timely service

Job Type: Full time

Pay: â‚ą15,000.00 - â‚ą20,000.00 per month

Perks:
Food provided

Work Location: In person

📌 Garde Manger Balaramapuram
🏢 The Travancore Heritage
📍 Balaramapuram