Garde Manger Chef
2025-05-23T07:16:59+00:00
Borana Lodge
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https://www.borana.co.ke/
FULL_TIME
Laikipia
Laikipia
00100
Kenya
Hospitality, and Tourism
Restaurant & Hospitality
2025-05-28T17:00:00+00:00
Kenya
8
The Garde Manger Chef is responsible for the preparation and presentation of all cold kitchen items including salads, cold starters, terrines, pates, cured meats, cheeses, dressings, and more. This role ensures that every plate reflects Borana Lodge’s commitment to sustainability, quality, and a world-class guest experience. Key Responsibilities
• Prepare and present cold dishes to the highest standard, maintaining creativity, consistency, and visual appeal.
• Develop daily mise en place with a focus on fresh, locally sourced, and seasonal ingredients.
• Work closely with the Executive Chef to develop and refine cold kitchen menus, supporting local farm-to-table and regenerative agriculture efforts.
• Oversee and maintain proper storage, labeling, and hygiene standards of all cold kitchen items in line with HACCP and food safety protocols.
• Manage and maintain the cold section’s equipment and tools in excellent working condition.
• Ensure minimal wastage by applying efficient production techniques and working with available produce.
• Train and mentor junior kitchen staff in cold kitchen techniques, presentation, and hygiene.
• Collaborate with kitchen and service teams to ensure smooth flow and timely delivery of dishes during meal service.
• Participate in regular team meetings, menu tastings, and feedback sessions.
Required Qualifications & Experience
• Formal culinary training with a focus on classical and modern cold kitchen techniques.
• Minimum 3 years’ experience in a similar role in a high-end lodge, hotel, or fine dining environment.
• Strong understanding of plating aesthetics, food preservation, and flavour profiling.
• Knowledge of fermentation, curing, pickling, and other traditional cold preparations is a plus.
• Ability to work in a remote location, with flexibility and a team-oriented mindset
Prepare and present cold dishes to the highest standard, maintaining creativity, consistency, and visual appeal.
• Develop daily mise en place with a focus on fresh, locally sourced, and seasonal ingredients.
• Work closely with the Executive Chef to develop and refine cold kitchen menus, supporting local farm-to-table and regenerative agriculture efforts.
• Oversee and maintain proper storage, labeling, and hygiene standards of all cold kitchen items in line with HACCP and food safety protocols.
• Manage and maintain the cold section’s equipment and tools in excellent working condition.
• Ensure minimal wastage by applying efficient production techniques and working with available produce.
• Train and mentor junior kitchen staff in cold kitchen techniques, presentation, and hygiene.
• Collaborate with kitchen and service teams to ensure smooth flow and timely delivery of dishes during meal service.
• Participate in regular team meetings, menu tastings, and feedback sessions.
Formal culinary training with a focus on classical and modern cold kitchen techniques.
• Minimum 3 years’ experience in a similar role in a high-end lodge, hotel, or fine dining environment.
• Strong understanding of plating aesthetics, food preservation, and flavour profiling.
• Knowledge of fermentation, curing, pickling, and other traditional cold preparations is a plus.
• Ability to work in a remote location, with flexibility and a team-oriented mindset
JOB-683020ebceea9
Vacancy title:
Garde Manger Chef
[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]
Jobs at:
Borana Lodge
Deadline of this Job:
Wednesday, May 28 2025
Duty Station:
Laikipia | Laikipia | Kenya
Summary
Date Posted: Friday, May 23 2025, Base Salary: Not Disclosed
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JOB DETAILS:
The Garde Manger Chef is responsible for the preparation and presentation of all cold kitchen items including salads, cold starters, terrines, pates, cured meats, cheeses, dressings, and more. This role ensures that every plate reflects Borana Lodge’s commitment to sustainability, quality, and a world-class guest experience. Key Responsibilities
• Prepare and present cold dishes to the highest standard, maintaining creativity, consistency, and visual appeal.
• Develop daily mise en place with a focus on fresh, locally sourced, and seasonal ingredients.
• Work closely with the Executive Chef to develop and refine cold kitchen menus, supporting local farm-to-table and regenerative agriculture efforts.
• Oversee and maintain proper storage, labeling, and hygiene standards of all cold kitchen items in line with HACCP and food safety protocols.
• Manage and maintain the cold section’s equipment and tools in excellent working condition.
• Ensure minimal wastage by applying efficient production techniques and working with available produce.
• Train and mentor junior kitchen staff in cold kitchen techniques, presentation, and hygiene.
• Collaborate with kitchen and service teams to ensure smooth flow and timely delivery of dishes during meal service.
• Participate in regular team meetings, menu tastings, and feedback sessions.
Required Qualifications & Experience
• Formal culinary training with a focus on classical and modern cold kitchen techniques.
• Minimum 3 years’ experience in a similar role in a high-end lodge, hotel, or fine dining environment.
• Strong understanding of plating aesthetics, food preservation, and flavour profiling.
• Knowledge of fermentation, curing, pickling, and other traditional cold preparations is a plus.
• Ability to work in a remote location, with flexibility and a team-oriented mindset
Work Hours: 8
Experience in Months: 36
Level of Education: bachelor degree
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