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The Sheraton Cavalier is currently recruiting for an experienced individual to work as a Garde Manger in our Banquet kitchen. Artistic capabilities would be a definite asset, with previous experience in preparation of cold food including salads, cold platters, etc. This potential is 30+ hours per week and is mostly days (including weekends.)
The successful individual will possess the desire to excel in food preparation, presentation and ability to do so efficiently and effectively.
Must be highly organized, equally able to work independently and in a team environment, efficient, excellent communication skills, and focused on quality.
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- Banquets
- Buffet
Essential Skills
- Reading text
- Oral communication
- Working with others
Cook Categories
- Second cook
- Cook (general)
Specific Skills
- Organize and manage buffets and banquets
- Ensure quality of food and determine size of food proportions
Work Setting
- Hotel
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Cold kitchen (salads, appetizers, sandwiches)
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