Chef Garde Mange

The Chef Garde Mange is responsible for supervising the cold kitchen operation, by verifying compliance with staffing needs and ensuring the proper supply of dairy products, cold meats and fruits and vegetables in order to comply with the menus established in the different consumption centers.

Description of Responsibilities:

• Constantly supervises the cold kitchen operation and service to ensure compliance with established
• standards.
• Ensures the correct buffet set-up, as well as the correct replenishment during service.
• Ensures buffet dismantling and organizes the correct recovery of products.
• Reports supply needs in the area to the Senior Sous Chef so that Warehouse requisitions are prepared.
• Distributes to department Hosts according to the needs of the operation.
• Participates in daily meetings with the Executive Chef or Executive Sous Chef, Pastry Chef and area leaders to plan the day's operation.
• Conducts weekly meetings with their line work teams.
• Ensures that the production is ready in the required time and with the quality established in the
• standards.
• Verifies that preparations of dairy products, cold cuts, fruits and vegetables have the taste and presentation according to the approved recipes, in order to cover the preparation of food based on the established menus.
• Checks temperature logs of sausages and dairy products to verify that the inputs to be processed meet quality and hygiene standards.
• Verifies expiration dates and temperatures by means of established formats and determines the maximum and minimum of products stored in the area.
• Monitors and coordinates the preventive and corrective maintenance of the area ensuring that it complies with the plan or that the repair is satisfactory.