Garde Manger Chef (Cold Kitchen)

Position Title: Garde Manger Chef (Cold Kitchen)
Location: Kuala Lumpur, Malaysia
Company: Convex Malaysia Sdn Bhd
Employment Type: Full-Time
Seniority Level: Senior Level
Annual Leave: Minimum 15 days
Urgency: Very Urgent Hire

Position Summary

We are seeking a highly skilled and experienced Garde Manger Chef (Cold Kitchen) to lead and oversee daily kitchen operations, focusing primarily on the cold kitchen section. The ideal candidate will uphold the highest standards of food quality, presentation, and consistency while ensuring efficient cost management and timely event execution. This role also requires strong leadership capabilities to train, guide, and motivate a high-performing culinary team.

Key Responsibilities

Operational Excellence

• Oversee daily cold kitchen operations to ensure smooth workflow and timely food preparation for all events.

• Maintain high standards of food quality, presentation, and consistency.

• Monitor and control food costs, labor, and wastage to ensure operational efficiency.

• Review and approve market lists and purchase requisitions according to event and menu requirements.

• Assist the Chef de Cuisine in developing and customizing menus based on client and event needs.

Team Leadership & Development

• Lead, train, and mentor the assistant section chef and kitchen team members.

• Conduct regular training sessions on new menu items, preparation methods, and presentation techniques.

• Organize weekly team meetings to communicate operational updates and culinary goals.

• Identify and prepare team members for local and international culinary competitions, subject to Executive Chef approval.

Standards & Compliance

• Implement departmental objectives, operational standards, and BMS (Business Management System) goals.

• Conduct regular evaluations of kitchen workflow, food flow, and event layouts for efficiency and quality.

• Manage budgeting, risk assessment, and overall kitchen performance.

• Ensure full compliance with food safety, hygiene, and company standards at all times.

Monitoring & Evaluation

• Measure performance through the quality and timeliness of event deliveries.

• Evaluate team performance during trainings and high-profile events.

• Gather and review feedback from clients and the sales team on menu execution and service quality.

• Continuously improve kitchen practices to achieve operational and departmental targets.

Candidate Requirements

• Minimum 5 years of experience in a senior-level culinary position, preferably specializing in cold kitchen operations.

• Strong leadership, people management, and training skills.

• Proven expertise in food cost control, menu development, and kitchen operations.

• Proficient in both Bahasa Melayu and English.

• Possess a professional culinary qualification or equivalent practical experience.

• Willingness to work more than 5 days per week as required by operations.

Interview Process

• 2 rounds of face-to-face interviews.