Garde Manger (Pantry Chef) – All-Inclusive Resort

About the role

Our client, a leading multi-property all-inclusive resort on Jamaica’s north coast, is seeking a skilled Garde Manger to lead the cold-kitchen operations across its dining outlets. The role focuses on creating and presenting salads, appetizers, charcuterie, and buffet displays that meet the resort’s high standards for quality and visual appeal.

Key responsibilities

• Prepare and present cold dishes, salads, appetizers and charcuterie for all resort venues.
• Design, set up and maintain buffet displays to a high visual standard.
• Ensure consistency, freshness and attractive presentation of all cold-kitchen output.
• Manage stock, ordering and portion control for the cold-kitchen section.
• Uphold strict food safety and hygiene standards, including HACCP compliance.
• Collaborate with the Executive Chef and Sous Chef on menu planning and special events.

Required profile

• Proven experience as a Garde Manger, Pantry Chef or in a comparable cold-kitchen role within a hotel, resort or high-volume kitchen.
• Strong knife skills and an eye for food presentation.
• Solid understanding of food safety and hygiene regulations.
• Recognised culinary qualification.
• Experience in a Caribbean all-inclusive resort or multi-outlet environment is advantageous but not essential.

Required skills

• Knife skills
• Food presentation
• HACCP compliance

What we offer

• Competitive salary and benefits package, commensurate with experience.
• Opportunity to specialise in cold-kitchen operations within a busy, multi-outlet resort.
• Work permit sponsorship for eligible non-Jamaican candidates, subject to local labour regulations.
• Shift and weekend work in a high-volume kitchen environment.