Garde Manger / Sous Chef – Luxury Resort

About the role

The Garde Manger / Sous Chef is responsible for the efficient operation, supervision, and quality control of the Garde Manger section while supporting the overall culinary operation of Couples Negril. This role prepares and presents high‑quality cold food items, salads, appetizers, dressings, sauces, sandwiches, canapés, desserts and other preparations in line with resort standards.

Key responsibilities

• Oversee daily Garde Manger operations, ensuring recipes, presentation, portioning and quality standards are met.
• Prepare and supervise salads, cold platters, charcuterie, canapés, dressings, sauces and desserts.
• Assist with menu planning, special events, buffets, themed dinners and banquets.
• Supervise, train, coach and schedule the Garde Manger team, providing performance feedback.
• Maintain strict food safety, hygiene and HACCP compliance, including storage, labeling and temperature control.
• Control inventory, monitor portion sizes, minimize waste and support food‑cost objectives.
• Coordinate production with other kitchen sections and communicate with Front Office, F&B and Events teams.

Required profile

• Diploma or certificate in Culinary Arts, Hospitality Management or related field.
• 3–5 years of experience in a professional kitchen, preferably in a luxury hotel or all‑inclusive resort.
• Previous experience as Garde Manger Chef, Chef de Partie, Junior Sous Chef or Sous Chef.
• Strong knowledge of cold‑kitchen operations, buffet production and menu preparation.
• Proven ability to supervise, train and motivate culinary team members.
• Excellent organizational, time‑management and pressure‑handling skills.

Required skills

• HACCP and food safety compliance.
• Inventory control.
• Cost control.
• Menu planning.