Pantry Chef

A pantry chef, also known as a garde manger chef, is responsible for the preparation and presentation of cold food items in a restaurant, hotel, or catering establishment. Their primary role is to create and maintain a well-stocked pantry, ensuring that all cold appetizers, salads, dressings, and desserts are prepared and displayed to the highest standards. Here is a comprehensive job description for a pantry chef:
Food Preparation: The pantry chef is responsible for preparing a variety of cold food items, including salads, sandwiches, canapés, charcuterie, hors d'oeuvres, and desserts. They should possess strong culinary skills and knowledge of proper food handling techniques.

Menu Planning: The pantry chef may be involved in collaborating with the head chef or kitchen management to develop menu items that require cold preparation. They should have a good understanding of flavor combinations, seasonal ingredients, and presentation techniques.

Ingredient Management: The pantry chef is responsible for managing the inventory of cold food ingredients, including fruits, vegetables, cheeses, cured meats, condiments, and other perishable items. They should monitor stock levels, order supplies, and ensure that all ingredients are fresh and of high quality.

Station Organization: The pantry chef should maintain a clean and organized pantry station, ensuring that all tools, equipment, and ingredients are properly stored and easily accessible. They should also ensure that the station is well-maintained and meets sanitation standards.

Food Presentation: An important aspect of the pantry chef's role is to create visually appealing and appetizing food presentations. They should have a good eye for detail, as they will be responsible for arranging and garnishing dishes, using various techniques to create attractive plating.

Quality Control: The pantry chef should consistently uphold high standards of quality and ensure that all dishes leaving the pantry station meet the established quality and taste specifications. They should be knowledgeable about food safety regulations and guidelines.

Collaboration: The pantry chef may need to collaborate with other kitchen staff, such as sous chefs, line cooks, and pastry chefs, to coordinate menu items and ensure smooth operations in the kitchen. Effective communication and teamwork skills are essential.

Menu Customization: Depending on the establishment and customer preferences, the pantry chef may be required to customize dishes or accommodate special dietary requirements. They should have knowledge of various dietary restrictions and be able to modify recipes accordingly.

Creativity: A pantry chef should demonstrate creativity in developing new recipes, experimenting with flavors, and exploring innovative presentation techniques. They should stay updated on the latest culinary trends and strive to bring unique and exciting elements to their dishes.

Food Safety and Sanitation: The pantry chef must adhere to strict food safety and sanitation practices to ensure the cleanliness and safety of the pantry station. This includes proper food storage, handling, and hygiene protocols, as well as regular cleaning and maintenance of equipmen

**Salary**: ₹14,000.00 - ₹18,000.00 per month

**Benefits**:

- Food provided

Supplemental pay types:

- Yearly bonus

Ability to commute/relocate:

- Ambala City, Haryana: Reliably commute or planning to relocate before starting work (required)

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- total work: 3 years (preferred)

**Speak with the employer**
+91 9728539999