Key Responsibilities:Prepare and present cold dishes, salads, sandwiches, and appetizers according to standardized recipes and hotel standards.Maintain cleanliness and organization of the garde manger section.Ensure that all ingredients are fresh, properly stored, and used efficiently.Assist in setting up buffets and displays for events and daily service.Monitor portion control and minimize food waste.Follow HACCP and other hygiene protocols at all times.Work collaboratively with other kitchen sections for smooth kitchen operations.Train and guide junior staff and apprentices as needed.Maintain equipment and report any maintenance needs to the Chef or Engineering.Interested candidates can share their Cvs at shreya.mishra@rdpvdelhi.com
