Core Job Responsibilities
Cold Food Production: Prepare salads, cold appetizers, dressings, sandwiches, canapés, and cold soups according to hotel standard recipes.
Pantry &
Charcuterie Support:

Assist in slicing, portioning, and arranging cheeses, cold cuts, pâtés, terrines, and cold seafood platters.
Buffet &
Banquet Setup:

Help design, set up, and replenish cold buffet displays, platters, and garnishes for events.
Mise en Place: Complete daily prep lists (washing, peeling, chopping, weighing, and measuring ingredients) before service hours.
Stock &
Inventory Control:

Label, date, and rotate stock using the FIFO (First In, First Out) method, and monitor cold room inventory to report shortages to the CDP.
Hygiene &
Sanitation:

Adhere strictly to HACCP (Hazard Analysis Critical Point) guidelines,



maintain clean cutting boards and knives, and log refrigerator/chiller temperatures.
Position Overview &
Qualifications
Reporting Line: Reports to Commis 1, Demi Chef de Partie, Chef de Partie (Garde Manger), and Sous Chef.
Experience Required: Typically 1 to 2 years of kitchen experience or a diploma/degree in Hotel Management / Culinary Arts.
Key Skills: Knife skills, basic understanding of cold-food science and portion control, speed under pressure, and adherence to food safety standards.

Perks
Food provided
Health insurance
Leave encashment
Provident Fund

Work Location: In person

📌 Commi Ii Garde Manger Kozhikode
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode