Junior Sous Chef (Garde Manger)

About the role

The Junior Sous Chef (Garde Manger) will support the Sous Chef in managing the cold kitchen at Rixos Hotels in Egypt, ensuring high standards of quality, hygiene and presentation across all service periods.

Key responsibilities

• Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen section.
• Control cost, quality, hygiene, taste, presentation and consistency of all food produced.
• Ensure compliance with kitchen hygiene and personal grooming standards.
• Identify and implement efficient work methods and preparation techniques.
• Coordinate with the Executive Chef, Sous Chef and other section chefs, providing instructions and support.
• Oversee quality, taste, freshness and presentation for breakfast, lunch, dinner, buffet, banquet and à la carte service.
• Prepare daily and weekly requisitions for Garde Manger materials and verify received goods.
• Manage daily production requirements, minimize waste and ensure proper utilization of slow‑moving products.
• Monitor cooling and refrigeration systems, enforce FIFO storage and appropriate conditions.
• Plan and organize Garde Manger production according to menus, business volume and banquet requirements.

Required profile

• Minimum of 60 months (5 years) of experience in Garde Manger or cold kitchen operations.

Required skills

• Garde Manger techniques
• Food Safety and HACCP systems
• Cooking techniques
• Basic computer applications