Chef de Cuisine - Garde Manger | AYANA BALI

Oversee the entire Garde Manger kitchen operations, ensuring all dishes are prepared according to resort standards, recipes, and presentation guidelines. Lead, train, and supervise all kitchen staff within the cold kitchen section, assigning tasks and managing daily production planning. Ensure consistent quality, creativity, and innovation in all cold kitchen offerings. Monitor food cost, minimize waste, and ensure budget targets are achieved or exceeded. Review daily production, inventory, and forecast requirements to ensure smooth operations. Maintain strong communication with other kitchen sections and service teams to ensure operational efficiency. Ensure compliance with food safety, hygiene, and HACCP standards at all times.…