Sous Chef
Hilton · Jeddah
The Sous Chef – Garde Manger is responsible for supervising the daily operations of the Cold Kitchen, ensuring that all cold food items are prepared according to approved recipes, presentation standards, and Hilton operating procedures. The role includes planning production schedules, supervising culinary team members, maintaining food quality and consistency, monitoring hygiene standards, controlling food costs, and supporting menu development for restaurants, buffets, banquets, and special events.
The Sous Chef – Garde Manger (Cold Kitchen) is responsible for assisting the Executive Chef in managing all operations of the Cold Kitchen, ensuring the preparation and presentation of high-quality cold dishes, salads, appetizers, cold buffets, and other specialty items. The role ensures compliance with Hilton standards for food quality, food safety, hygiene, cost control, and guest satisfaction.