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Top 50 Garde Manager Skills

Below we've compiled a list of the most important skills for a Garde Manager. We ranked the top skills based on the percentage of Garde Manager resumes they appeared on. For example, 14.5% of Garde Manager resumes contained Salad Dressings as a skill. Let's find out what skills a Garde Manager actually needs in order to be successful in the workplace.

These are the most important skills for a Garde Manager:

1. Salad Dressings

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high Demand
Here's how Salad Dressings is used in Garde Manager jobs:
  • Mixed and prepared cold/hot sauces, dessert sauces, salad dressings, and garnishes.
  • Prepared pickled vegetables, salad dressings, and other items from scratch.
  • Prepped daily soups, salad dressings, and sauces from scratch.
  • Prepared all in-house salad dressings and cold sauces.
  • Prepared salads, sandwiches and salad dressings.
  • Make salad dressings, prep garnishes.
  • Prepared 6 different salad dressings.
  • Mixed and prepared cold sauces, meat glazes, jellies salad dressings and stuffings.
  • Prepared salads during business hours upon request Made salad dressings and other recipes when asked
  • Prepare appetizers, salad dressings, relishes, and hors d'oeuvres.
  • Prepped salad dressings, cold salads & appetizers with their accompaniments.
  • Prepared salads, salad dressings and crudit s. Cheesemaking, preparation of pickled foods and condiments.
  • Prepared all dips including Taramasolata, Melitzanosalata, Fava Santorini and Skordalia, and all salad dressings.

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1 Salad Dressings Jobs

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2. Dessert Station

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high Demand
Here's how Dessert Station is used in Garde Manager jobs:
  • Operated salad/dessert station during service.
  • Lead team to brilliant success in the dessert station, baking pastries from around the world.
  • Maintained consistent output from the grill, pantry, and dessert stations.
  • Served and interacted with guests at event dessert stations.
  • Run the garde' manger and dessert stations during service.

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3. Garde Manger

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Here's how Garde Manger is used in Garde Manager jobs:
  • Participated as Corporate Garde Manger chef during
  • Assisted with the Grand Opening of the M Resort, specifically in the Garde Manger and Buffet Kitchens.
  • Involved in all areas of the Banquet Kitchen as well as Garde Manger kitchens.
  • Developed and implemented new recipes for Studio B Buffet menu and Garde Manger items.
  • Started as a preparation cook and moved to running the Garde Manger station.
  • Started as a prep cook then advanced to the Garde Manger chef position.
  • Keep the Garde Manger station cleaned and sanitized.
  • Managed the Garde Manger staff of ten employees.
  • View Wine Bar and Kitchen: Garde Manger
  • Operated Garde Manger and Cuisson stations 50+ hours per week, reinforcing fundamental cooking techniques.
  • Maintained daily operations while working with the Garde Manger Chef and Garde Manger Sous Chef.
  • Prepared cold and hot food For the Garde manger Station.
  • worked from the age of 15 to 19 as a Garde Manger Chef.
  • Prepared and operated the saut , grill, and garde manger station as well as produced all the restaurants desserts.
  • Worked every station in the kitchen which consisted of saut , garde manger, expediting, grilling, and broiler.
  • Assisted in a la carte menu planning Garde Manger - Prepared food for 50 - 1500 persons in banquets.
  • Decorate food with appropriate garnish Individual plate ups Manage Garde Manger team and other areas in kitchen.
  • ooked during the brunch shift as garde manger for a fast-paced fine dining restaurant.
  • Set Up Garde Manger Station for service Responsible for Garde Manger Prep and Production Assisted in event catering
  • Stationed in Garde Manger to provide amused bouche and appetizer with numerous components and details such as torchon'Froi gras.

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5 Garde Manger Jobs

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4. Banquet Facility

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Here's how Banquet Facility is used in Garde Manager jobs:
  • Managed a large banquet facility with the capacity to hold 5 wedding parties plus off-sights functions.

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5. Cold Food Items

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Here's how Cold Food Items is used in Garde Manager jobs:
  • Prepare all cold food items and desserts consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Prepare variety of foods, meat, seafood, poultry, vegetable and cold food items.
  • Handled meats, fruits, vegetables, and various other cold food items.
  • Decorated and plated cold food items for Dinner & Parties.
  • Prepared cold food items including ice and fruit carving.
  • Produce cold food items for banquet events following BEO.
  • Prepared all cold food items and flat breads.
  • Prepared cold food items for banquet functions.
  • Trained in cold food preparation * Responsible for plating desserts and cold food items for Sinclair's Restaurant
  • Prepared cold food items in compliance with BEOs and company standards.

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6. Cold Kitchen

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Here's how Cold Kitchen is used in Garde Manager jobs:
  • Managed the entire cold kitchen operations and performed preparations while gaining experience in my major.
  • Reviewed, managed and ordered supplies as needed in the cold kitchen.
  • Supervised cold kitchen at 266-room, 5-diamond luxury resort.
  • Cooked a variety of foods for cold kitchen and ensured foods came out kitchen in an orderly.
  • Prepare and Service, Hot and Cold items for A'la carte, Banquet/Buffet, Cold kitchen andcustom pastry preparation.

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1 Cold Kitchen Jobs

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8. Cold Appetizers

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Here's how Cold Appetizers is used in Garde Manager jobs:
  • Worked preparing salads, cold appetizers and desserts as well as helping in all stations, grilling and preparing hot dishes.
  • Entailed Making: - All salads & desserts as well as a Variety of Hot and Cold appetizers
  • Worked the grill, hot line and expedited salads, platting arrangements and cold appetizers.
  • Prepared hot and cold appetizers and salads from both tavern style and fine dining menus.
  • Prepared Salads, Hot and cold appetizers, pastas, fish, and more.
  • Prepare and cook hot and cold appetizers, salads, and entrees to order.
  • Specialized in cold appetizers and pastries for the hotel operations (Main Kitchen).
  • Prepared and plated salads, hot and cold appetizers, raw bar.
  • Prepared and plated all cold appetizers and salads for the restaurant.
  • Prepare, cook, and plate cold appetizers and desserts.
  • Prepared pates, sauces, and all cold appetizers.
  • Prepared salads and cold appetizers for banquet service.
  • Plated desserts, salads and cold appetizers.
  • Prepare cold appetizers to order.
  • Prepared hot and cold appetizers.
  • Prepare and plate courses from pastry and garde manger (cold appetizers) stations in kitchen.
  • Prepared all salads, cold appetizers, cold composed dishes, ect.
  • station cook-Responsible for all cold appetizers, salads, and desserts.
  • Worked with cold appetizers * Cooked pastries, plated desserts
  • Set up the line In charge of preparing salads, dressings, fruit plates, cold appetizers, buffet platters Daily specials

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9. Dinner Service

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Here's how Dinner Service is used in Garde Manager jobs:
  • Prepped and managed personal salad/appetizer station for nightly dinner service in bustling neighborhood Italian restaurant (6 salads and 7 appetizers)
  • Worked at this downtown, Eritrean restaurant preparing numerous salads, dressings and relishes before and during dinner service.
  • Prepped, cooked, and plated for high end, fast-paced lunch and dinner services.
  • Included prepping lunch and dinner service while maintaining the line during high volume service.
  • Prepare appetizers, salads, vegetables, desserts per order for brunch/dinner service
  • Plated all salad and desserts for restaurant during lunch and dinner service.
  • Set the fresh herb garnish station for lunch and dinner services.
  • Prepared all fresh herb garnishes for lunch and dinner services.
  • Prepared small appetizers, salads and desserts during dinner service.
  • Assembled desserts and salads during dinner service.
  • Prepared orders during busy dinner services.
  • Cook III, Prep, set up station, dinner service line work, close station, manage walk in.
  • Prepared ingredients for evening Dinner Service Cooked Appetizers and Prepared Salads for Dinner Clientele
  • Work on a pair of 500 degree hot Tawa grills, cooking for dinner service.
  • Worked all stations in kitchen brigade as prerequisite for school Dinner service Daily preparation for service
  • Prepare various types of salads Prep and break down of lunch and dinner service Al Carte hot food line cook and server
  • Brunch & Dinner Service Plancha / Fry Station - Brunch Dinner Service Pizza Station - Lunch and Dinner Service
  • Created plated desserts for fine dining restaurant within Brooklake Country Club Worked garde manger/pastry station during dinner service
  • Expedite and "season orders to taste" for dinner service.
  • Handled all Appetizers during dinner service Worked 40 hours per week Supported special events that include pass Hors D ourves

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10. Food Preparation

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Here's how Food Preparation is used in Garde Manager jobs:
  • Inspected and cleaned food preparation areas, such as equipment and work surfaces, to ensure safe and sanitary food-handling practices.
  • Trained new employees in food preparation and presentation, supervised pantry workers, coordinate activities of cooks and others kitchen personnel.
  • Assisted Sous Chef in food preparation to include: preparation of daily salad bar items and ensuring freshness of all items.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Managed daily food preparation and station set up, and cooked fish, vegetables, and plated entrees.
  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
  • Ensured start to finish set up, food preparation, and clean-up of my station.
  • Experience in butchering, soup making, and various hot and cold food preparations.
  • Supervised up to 60 cooks in creative food preparation, assembly, and presentation.
  • Train cast members in food preparation, food safety, and day-to-day culinary duties.
  • Trained several new employees to the Chef's standards of service and food preparation.
  • Executed food preparation for dining service, private parties, and catered events.
  • Executed food preparation and service in a high volume fine dining environment.
  • Skilled at food preparation, presentation, continuing quality and sanitation.
  • Assisted in food preparation and plate food for banquets.
  • Clean food preparation areas, and Cooking surfaces.
  • Make certain all food preparation meets standards.
  • Coordinated food preparation and foodservice.
  • Assisted with daily food preparations Created the decorative elements of buffet presentation Prepared salads and cold dishes
  • Staff supervision - Banquets - Line Chef - Cold Food - Special Diets - Staff training - Food preparation - Organization.

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1 Food Preparation Jobs

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11. Pantry Station

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Here's how Pantry Station is used in Garde Manager jobs:
  • Learned and performed all aspects of the pantry station, including amuse and some pastry preparation.
  • Prepare daily prep and order list for pantry station.
  • Prepare pantry station for dinner service.
  • Clean and sanitize pantry station.
  • Prepare pantry station to include all items needed for salads and desserts, .
  • Operated pantry station for grill and a-la-carte rooms Worked numerous carving and action stations Served banquet and a-la-carte dining

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12. Cold Soups

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Here's how Cold Soups is used in Garde Manager jobs:
  • Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
  • Prepare cold soups, fresh fruits, vegetable displays, butters and spreads, and meats and cheeses.
  • Assemble special and house salads, cold soups, cold appetizers, hors d'oeuvres and garnishfood.
  • prepared and presented cold foods Incharge of food items as salads, hors d' uvres, cold soups

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13. Sous

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Here's how Sous is used in Garde Manager jobs:
  • Prepared orders for salads, desserts and any other special order as specified by the Executive/Sous Chef.
  • Assisted Sous chefs and Executive Chefs in special menu planning and private dining room events and banquets.
  • Provide help to other stations during prep and service following directions from sous chef and chef.
  • Apprenticed and classically trained under Executive chef, Sous Chef and Pastry Chef within ACF guidelines.
  • Follow direction, aid, assist Executive Chef, sous chef, and cooks as needed.
  • Assisted Chef and Sous Chef with set up of line and breaking down every shift.
  • Assisted baking techniques with the SousChef or house made rolls, desserts and patisseries.
  • Manage and develop a staff of 8 Sous Chefs and 40 hourly team members.
  • Help contribute to creating unique culinary creations with Executive Chef and Sous Chef.
  • Supervised two Sous Chefs and as many as twenty personnel for large events.
  • Assist Executive Chef and Sous Chef in expedition of hot menu items.
  • Coordinated with Executive and Sous Chefs for changing production needs.
  • Introduced to several new cooking techniques including Sous-Vide.
  • Reported directly to the Executive Sous Chef.
  • Assisted Executive Sous, Sous and Pastry Chefs in all aspects of food production whether Banquet, Ala carte or Specialty.
  • Worked closely with the Sous, accepted her constructive criticism and enhanced my daily performance.
  • Performed other tasks as assigned by the sous chef or chef
  • Prepared appetizer, salad and seafood dishes Assisted Chef and Sous Chef Maintained proper sanitation protocol
  • Assist the sous chef with all mise en place, preparation and plating.
  • Prepared salads, desserts, and appetizers - Prepped for line and entire kitchen - Sous chef duties - Washed dishes

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14. Saut Station

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15. Cuisine

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Here's how Cuisine is used in Garde Manager jobs:
  • Specialized particularly into classic Russian and French cuisine.
  • Gained extensive exposure to modernist cuisine.
  • Enhanced my culinary knowledge of Mexican cuisine
  • Specialized ability in Vegetarian Cuisine.
  • Developed understanding of Californian cuisine.
  • Joined the senior culinary staff of an 890-room hotel to upgrade catering cuisine in the 54,000 square foot banquet facility.
  • Managed the staff preparing cold production items, desserts, and small plates of an upscale continental cuisine restaurant.
  • Prepared all banquet food service with specific emphasis on high quality innovative French cuisine.
  • Served French cuisine with Asian and Hawaiian accents.
  • Prepare classical French and various world regional cuisine.
  • Focus of this Kitchen Was mainly French cuisine.
  • Improved quality of classic Italian cuisine.
  • Gained extensive training in Euro-Asian Cuisine.
  • Open for thirty years, this fine dinning continental cuisine restaurant boasted the best wine list in Indiana.
  • Prepare cuisine for room service guests at Hard Rock Hotel Assist coworkers with various tasks upon request.
  • Gained invaluable knowledge and experience serving under Executive Chef Chad Johnson and Chef de Cuisine Courtney Orwig.
  • Worked in various stations as member of the brigade de cuisine at Austin's premier dining establishment
  • Charleston, SC Prep, Butcher and Garde Manger 10/1997-09/1998 Upscale Southern Cuisine
  • Produced authentic French Cuisine Created menu items based on seasonal availability Worked with product form local farms
  • Trained all new kitchen employees Had the opportunity to work with many different cuisines and techniques.

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16. Cold Food Production

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Here's how Cold Food Production is used in Garde Manager jobs:
  • Supervised all cold food production for group events including plated functions, buffets and Sunday brunch.
  • Supported restaurants with cold food production including sauces, dressings and all meat and fish butchering.
  • Managed staff of six for all cold food production and presentations, including ice carving.
  • Supervised cold food production including all banquet, catering, restaurants and food court operations.
  • Supervised the cold food production for banquets and restaurants in a deluxe hotel.
  • Supervised all cold food production in this high volume 800- room hotel.
  • Trained in areas such as charcuterie and all cold food production.

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17. High Volume

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Here's how High Volume is used in Garde Manager jobs:
  • Hosted a variety of high volume Banquet Events including cash concessions, plate services, buffets and box lunches.
  • Trained employees of all production in high volume fine dining including pates, terrines, fruit sculptures and appetizers.
  • Prepared meals in high volume kitchen with exceptional quality, emphasizing on remembering regular clients orders.
  • Involved with all aspects of guaranteed quality service in a fast paced, high volume atmosphere.
  • Performed under high volume service shifts, while serving dishes according to Chef's orders.
  • Prepared gourmet entr es and various requested platters for high volume parties and banquets.
  • Prepped cold line, followed sanitation requirements, worked in a high volume environment
  • Assisted in high volume events outside Kendall's through Patina Catering.
  • Cook and plate customer orders consistently at high volume.
  • Worked in high volume open kitchen.
  • Fast paced, high volume brunch.
  • Prepared, organized and monitored food product, portion and quality for high volume food facilities.Other - Factory/Mill work.
  • Prepared meals for high volumeparties and catered events at the country club.
  • Resigned Preparation and completion of BEO's for high volume events.

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19. Knife

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Here's how Knife is used in Garde Manager jobs:
  • Created knife-intensive delicate garnishes that added visual interest to plate.
  • Intermediate/advanced level knife skills and techniques.
  • Use food processors, meat slicers, blinders, knife skills and kitchen aids to prepare food for service.
  • Produced videos for Kroger TV involving customer service, garnishing, recipes, knife handling, and food safety.
  • Knife skills, communication skills, training, coming up with new ideas for daily dessert and salad menu.
  • Monitored knife cuts, cooking methods and task execution of cooks under my command during dinner service.
  • Utilized a variety of different knife and aesthetic skills to insure a beautifully put together tray.
  • Showed strong knife skills, speed, and organization on cold apps and grill.
  • Trained prep cooks on basic sanitation, knife skills and food handling procedures.
  • Developed knife skills and an understanding of the use of various other tools.
  • Applied simply knife skills such as slicing, chopping, mincing etc.
  • Experienced in advanced knife skills and prep work of vegetables.
  • Knife skills - cutting, chopping, carving, dicing.
  • Go above and beyond to make aesthetically pleasing food in a timely manner, practice safe knife skills, general cleaning.
  • Supported a professional kitchen in the catering department Professional training in knife skills and plating Kings Island Cincinnati Ohio
  • Prepared and plated desserts, salads, and cold appetizers Performed preparation work including following recipes and knife skills
  • Be precise when plating Skills Used Learned amature knife skills Sanitation (CYAG)
  • Maintain knife, tool,food, and kitchen safety at all times.
  • plate presentation, excellent knife skills.
  • plated dessert (Paid Internship) Prep Work, knife skills

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20. Food Cost

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Here's how Food Cost is used in Garde Manager jobs:
  • Managed my own section during daily business and was responsible for creating menus that attracted customers while reducing food costs.
  • Created daily menus that reduced food costs and attracted customers while maintaining the high standards of the establishment.
  • Cut food cost 22% by implementing just-in-time purchasing, product utilization and waste management tracking.
  • Time management, prep, food cost control, inventory control, fast paced environment.
  • Established awareness of menu planning, portion control, food cost and inventory ordering.
  • Reduced food cost and product waste by streamlining operations and simplifying dish execution.
  • Make creative use of leftover meats and other items to reduce food cost.
  • Produce high quality food and maintain a low food cost for my employer.
  • Learned different methods of maintaining food cost by outsourcing different local purveyors.
  • Supported department's food cost through proper menu planning and budget controls.
  • Researched and implemented over $1 million in food cost savings.
  • Ordered product, performed inventory and food cost analysis.
  • Achieved the lowest food costs in company history.
  • Helped in maintaining a well-balanced food cost.
  • Tracked food cost for department.
  • Reduced food costs by 3%percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Controlled food costs to meet Inverness standards and satisfaction while maintaining the highest quality food standards possible.
  • Minimized waste to maintain forecasted food cost.
  • Supervised/executed recipe formulation and operations of Garde Manger station Created cycle menu and seasonal options that surpassed goals of controlling food costs
  • Create Organizational system Standardize recipes/prep protocol Lower food cost with portion control and quality control

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21. Special Events

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Here's how Special Events is used in Garde Manager jobs:
  • Supported special events such as 333's Music at the Museum, IRONMAN 70.3, RAAM Cycling Challenge-SoCal and other events.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
  • Managed 7-10 employees directly; assisted other departments in organization and planning of catering/special events in the hotel.
  • Assisted in organizing special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Helped coordinate special events on and off premises for up to one thousand guests.
  • Consult with catering staff about food production aspects of special events being planned.
  • Cooked salads, desserts, special events, Italian cuisine Grill cook.
  • Prepare breakfast, lunch, and dinner for club and special events.
  • Managed all aspects of high end operations and planned special events.
  • Coordinated with the Chef on special events and off premise catering.
  • Planned and executed meals for family and special events.
  • Prepared for special events, catering, etc.
  • Prepared salads, appetizers, and desserts for the restaurant Conducted their production for banquets and special events
  • Develop all dressings for regular menu and special events Created displays for banquets
  • Prepare canap s and savory amenities for outlets and special events.
  • Helped others stations and chefs with special events and outside catering.
  • Assisted with special events planning and execution from beginning to end.
  • Prepared bu ets for special events
  • Saute, garde mange, special events.
  • Line cook on the hot pan saut station Assisted with service for special events and parties

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22. Mise

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Here's how Mise is used in Garde Manager jobs:
  • Worked both in the field and in an in-house supervisory capacity for New England's largest off premise caterer.
  • Worked off premise parties with covers up to 400.
  • Ensured food quality, safety and sanitation for both in house events and off premise catered events.
  • Prepared mise en place and cover all areas of the restaurant kitchen.
  • Assembled all mise en place for production of service shift.
  • Line cook responsible for all mise en place.
  • Prepared all salad mise en place i.e.
  • Prepared salad and sandwich dishes, as well as desserts * Prepped mise en place for next day cooking
  • Cooked breakfast and lunch mise emplace every day for 200 guests.
  • Developed good time management skills Mise en Place
  • Worked at Garde Manger Station during services Mise en place and prepare ingredients for dressings and special salads.
  • Collaborated with all commis and externs to ensure timely completion of mise en place.

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23. Room Service

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Here's how Room Service is used in Garde Manager jobs:
  • Prepared salads, shucked oysters, plated desserts, and prepared pizzas for two restaurants and room service.
  • Alternate late shifts to cook all room service orders and midnight staff meals.
  • Service of food for banquet, main dining room and room service.
  • Worked 1-man line for room service and breakfast restaurant during busy months.
  • Created new room service menu that significantly improved room service revenues.
  • Prepare Fresh Bites menu and room service food for guests.
  • Supported the line in accommodating room service and two restaurants.
  • Assisted with prep for room service and catering departments.
  • Prepared specialized room service orders for 2,600 guests.
  • Arranged welcome fruit platters for room service.
  • Cook for patient room service style.
  • Prepared cold stations for lunch, dinner and banquets Prepared breakfast for room service and corporate events
  • Provided room service amenities for all v.i.ps.o Prepared dressings, dips, pates, and terrines.
  • Work the hotline, large-volume Banquet Parties, Executive Lounge and Room Service.

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24. Customer Service

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Here's how Customer Service is used in Garde Manager jobs:
  • Ensured and provided quality customer service.
  • Provided superior customer service daily.
  • Hire, Train, Supervise and Schedule employees on a daily operational basis, including training in customer service techniques.
  • Provide excellent customer services skills on the phones taking orders as well as front of the house relations.
  • Assisted with opening and closing of restaurant as well as janitorial duties and customer service.
  • Keep a clean and organized work area while handling food and providing great customer service.
  • Led Health Code compliance and training Formally recognized for Excellence in Customer Service
  • Work effectively within the kitchen to ensure high customer service standards.
  • Create and decorate cheese and cure meats boards -Provide high customer service
  • Provided excellent customer service at large private events and parties.
  • Establish standards for personnel performance and customer service.
  • Developed customer services around the area.
  • Follwed guidelines in food preparation, sanitation, and customer service which resulted in productivity.

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25. Hot Line

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Here's how Hot Line is used in Garde Manager jobs:
  • Worked hot line preparing starches and vegetables, and also responsible for plating of starches, sauce, and garnish.
  • Assisted as needed on hot line preparing orders.
  • Assisted the team with hot line cooking (Fish, Meat, and Fry).
  • Prepped garde manger items for hot line and buffet kitchens Attended UNLV during the full time of employment.

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26. VIP

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Here's how VIP is used in Garde Manager jobs:
  • Prepared all sauces for dinner menu and specialty cooking for VIP's and preferred club members.
  • Supported all areas of the main kitchen including suites, catering and VIP services.
  • Worked with hotel team to create VIP dishes and fruit carvings for hotel guest.
  • Create gourmet delicacies daily, supplying In Room Dining with VIP guest amenities.
  • Assisted with VIP treatment and special food preparation for numerous famous people.
  • Created food amenities for VIP guests biweekly
  • Create daily amenities for VIP guests.
  • Prepare cold foods such as salads, dressings, fruits, amenities for VIP guests, etc.
  • Make amenities for vip guests.

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27. High Quality

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Here's how High Quality is used in Garde Manager jobs:
  • Maintained high quality standards in regard to food production and preparation, sanitation and safety and expediency of food lines.
  • Prepared, decorated, and served high quality imported meat and cheese boards for complete customer satisfaction.
  • Calculate purchasing orders cost, placing food orders and ensure the produce received is of high quality.
  • Provided a fast and high quality product in a fine dining atmosphere.
  • Provided courteous and high quality food in an open kitchen layout.
  • Focused on preparing high quality products and providing world class service.
  • Catered to clients by creating numberous high quality edibles tailored to each specific venue.

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28. Cold Side

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Here's how Cold Side is used in Garde Manager jobs:
  • Prepare cold side and salads for banquets and events as well as prep and cook for hot buffet bar daily
  • Managed cold side producing appetizers, salads, and desserts.
  • Line cook/hot and cold sides in hotel restaurant dinning room.
  • Direct cold side staff in prep work and during service.
  • Take care of hot and cold side prep list for the week.
  • Started off with my externship after Culinary School which lead to cold side, appetizers and desserts on line of restaurant.

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29. Cold Line

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Here's how Cold Line is used in Garde Manager jobs:
  • Take inventory, review prep lists, prepare food, and set up the cold line for dinner service.
  • Work cold line, cold apps, salads, wraps, pastry assistant and party prep.
  • Managed entire cold line, from small plate and raw bar to desserts.

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30. Servsafe

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Here's how Servsafe is used in Garde Manager jobs:
  • Complied with all sanitation, ServSafe and safety requirements.
  • Exercise quality of food and work areas through the practice of Servsafe.

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31. Ice Carvings

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Here's how Ice Carvings is used in Garde Manager jobs:
  • Prepared numerous award-winning special ice carvings and tallow presentations.
  • Created butter sculptures, ice carvings, vegetable and fruit carvings.
  • Assisted in the assembling of ice carvings.
  • Designed and cut ice carvings.
  • Trained additional staff on ice carvings

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32. Private Parties

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Here's how Private Parties is used in Garde Manager jobs:
  • Prepare and display all ice carvings and decorations for private parties and buffet dinners.
  • Scheduled and coordinated events, contributing to 15% growth of private parties.
  • Catered private parties, seven course meals and wine tasting dinners.
  • Cooked seafood, setup buffets, brunches and private parties.
  • Prepped and worked private parties for up to 300 people
  • Oversee culinary production for private parties and V.I.P.
  • Worked separately With Chef Chris on private parties.
  • Prepped and cooked for a la carte and various club events, as well as private parties.
  • Assisted chef with all private parties anddinners and special events.

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33. Line Cooks

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Here's how Line Cooks is used in Garde Manager jobs:
  • Worked mainly within four man team with two line cooks and a Head Chef.
  • Worked will with the line cooks and helped with fryer appetizers and main dishes.
  • Provide assistance to line cooks to ensure successful service.
  • Back up and assisted line cooks for lunch.
  • Assisted line cooks in restaurant kitchen.
  • Supported line cooks during service.
  • Communicated with fellow line cooks to ensure accurate timing, assisted station partners during service and break down.
  • Worked closely with Executive Chef and Line Cooks at the highly acclaimed Relais and Chateaux property.
  • Assisted Garde Manager and Line Cooks in preparing their stations for lunch.

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34. Kitchen Equipment

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Here's how Kitchen Equipment is used in Garde Manager jobs:
  • Operated all kitchen equipment adeptly.
  • Used, cleaned and maintained power kitchen equipment, and kept cooking utensils clean and ready for use.
  • Cleaned and maintained safety of work area and kitchen equipment's.
  • Operated kitchen equipment designed to mix and cook food items.
  • Operate and maintain kitchen equipment.

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35. Quality Standards

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Here's how Quality Standards is used in Garde Manager jobs:
  • Prepare all meals daily using techniques that fall within the guidelines of the Department of Health and maintain quality standards.
  • Prepared a variety of different soups, salads, and desserts according to quality standards.
  • Provide training and experience to staff to adhere to the quality standards of the department.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking to attain highest quality standards.
  • Ensured all food items complied with portion size and quality standards Perform cooking techniques - broiling, saut ing, etc.

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36. Michelin

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Here's how Michelin is used in Garde Manager jobs:
  • Dedicated 70 hours a week to a fledgling business endeavor ultimately resulting in the restaurant receiving Michelin Star Rating
  • Prepared meals to exacting requirements at a Michelin Star and 3-star New York Times restaurant.
  • Trained and worked at a Michelin star level - Practiced and plated cold and pastry techniques
  • Worked under world-famous Chef Daniel Humm, cooking and plating in an intense Michelin-starred fine-dining environment.
  • Trained under Chef David Bouley at Michelin Starred restaurant.
  • station in Michelin star restaurant.
  • Served as Garde Manger for this 3-star 1-Michelin star restaurant under Executive Chef GABRIEL KREUTHER.
  • Worked under Meilleur Ouvrier de France Manuel Martinez in his 3 Michelin Star restaurant.

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37. Action Stations

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Here's how Action Stations is used in Garde Manager jobs:
  • Supervised sanitation and expedited all products to action stations at the Phoenix Convention Center.
  • Design, set up, and/or operate action stations for banquet or buffet.
  • Hosted and prepared live action stations.
  • Work & Set BanquetAction Stations.
  • Worked on grill, saut fryer, action stations.

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38. Cold Sauces

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Here's how Cold Sauces is used in Garde Manager jobs:
  • Managed vegetable prep, cold sauces, display and cooking.
  • Cooked cold sauces and soups.

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39. Cold Salads

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Here's how Cold Salads is used in Garde Manager jobs:
  • Served customers cold salads and rotisserie selections, sliced deli meats and cheeses, and made sandwiches to order.
  • Prepared cold salads, meats, soups and even cheeses and garnishes for over 250 guest per week.
  • Prepared all cold salads, platters, dressings, to go lunches, and general prep for following day
  • Prepared cold salads, sandwiches, emulsions and shucked oysters daily.
  • Prepared and displayed various cold salads.
  • Organized and operated a Garde Manger section including various prep items for hot/cold salads and appetizers.
  • created cold salads and appetizers from fresh ingredients: responsible for dessert menu upon request
  • Assemble cold salads,appitizers,desserts and some entrees.

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40. Lunch Service

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Here's how Lunch Service is used in Garde Manager jobs:
  • Maintain a high quality standard while running a successful busy lunch service where we would flip the restaurant multiple times.
  • Worked pantry and hot line for regular lunch service as well as parties (2008-2010).
  • Plate Presentation for breakfast and lunch service.
  • Prepared cold food items for lunch service.
  • Clean & prepared Oysters for lunch service.
  • Provided breakfast and lunch services.
  • Lobby Lounge "Sun garden" 120 seats with additional daily Lunch service.

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41. Prep Food

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Here's how Prep Food is used in Garde Manager jobs:
  • Help other chefs prep food for banquets.
  • Make salads Plate desserts Prep food Occasionally answer phone

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42. Portion Control

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Here's how Portion Control is used in Garde Manager jobs:
  • Follow recipes, portion controls, and presentation specifications as set by the Chef and company guidelines.
  • Maintain portion control for all food functions such as recipes, especially high cost items.
  • Performed checking of portion control, weights, and counts prior to the function.
  • Developed weight and portion control standards in conjunction with managing butcher department.
  • Produced 5 star quality presentation in addition to maintaining portion control.
  • Watched for proper plating and portion control on all dishes.

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1 Portion Control Jobs

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43. Recipe Development

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44. Safety Procedures

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45. Fifo

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Here's how Fifo is used in Garde Manager jobs:
  • Assisted with inventory, check-in, dating and FIFO rotation of grocery and produce requisitions.
  • Receive and store food and produce orders on a daily basis using the FIFO system.
  • Rotated food based on FIFO method.

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46. Large Parties

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Here's how Large Parties is used in Garde Manager jobs:
  • Helped with plate ups for large parties being held on property and occasionally helped out hot side with their prep list.
  • Worked and catered large banquets, special occasions, and large parties including wedding receptions.
  • Cooked for small functions to very large parties (over 2000 people).
  • Assisted Executive Chefs with large parties.
  • Help plate for large parties.
  • Cross Trained on all stations * Large parties and event preparation knowledge.

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47. High Standards

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Here's how High Standards is used in Garde Manager jobs:
  • Perpetuated high standards of quality and creativity in a demanding, inventive open stage kitchen, visible throughout restaurant.
  • Maintained corporation's intense dedication to high standards and meticulous attention to detail in taste and visual appeal.
  • Ensured high standards of hygiene and presentation in the preparation and service of food and beverages.
  • Maintained high standards of product quality, Mentoring new employee's, developed multiple first courses
  • Created displays of cold food maintaining high standards of food quality and presentation.
  • Executed salads, appetizers, and desserts in a timely manner while meeting high standards for visual quality.
  • Worked hands on with my garde manager cooks to ensure product and plates were held at high standards.

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48. Staff Members

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Here's how Staff Members is used in Garde Manager jobs:
  • Trained and supervised new staff members, instructing individuals on specialized techniques.
  • Trained new staff members to uphold the standards of the premier hotel.
  • Assisted specialized staff members in completion of duties as needed
  • Worked cohesively with all staff members.

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49. Haccp

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Here's how Haccp is used in Garde Manager jobs:
  • Help organize the line and trained the line cooks on proper cooking procedures and HACCP procedures.
  • Have also understood the USPH&HACCP procedure being followed on a cruise ship.
  • Complied with HACCP/maintained records of temperature readings/corrective action taken to ensure safe range.
  • Maintain HACCP protocols and sanitation rules and regulations to Chicago's State Standards
  • Ensured the highest qualities of any meal prepared, and HACCP standards
  • Assured quality control by testing foods, and implementing HACCP.
  • Perform HACCP hourly and daily checks of coolers and hot/cold foods
  • Maintained and recorded all daily HACCP.
  • Created fresh and local recipes for a 40 seat restaurant -Maintained HACCP standards, and cleaned troubled areas
  • Set up and break down line, clean and sanitize Maintained cleanliness and exercised FIFO and stations daily.HACCP daily.
  • Trained on all temperature logs, haccp training, and food safety 8.

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50. Cheese Plates

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Here's how Cheese Plates is used in Garde Manager jobs:
  • Produce quality products that include a variety of mixed green and pasta salads, cheese plates, hummus plates and sandwiches.
  • Prepare all components of cold appetizers, which range from salad, cheese plates and fresh oysters platters.
  • Managed an independent station of the Garde Manger section preparing amuse, oyster, caviar, and cheese plates.

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Garde Manager Jobs

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20 Most Common Skills For A Garde Manager

Salad Dressings

16.4%

Dessert Station

10.7%

Garde Manger

9.7%

Banquet Facility

9.1%

Cold Food Items

8.4%

Cold Kitchen

8.1%

Menu Items

7.5%

Cold Appetizers

7.3%

Dinner Service

3.8%

Food Preparation

3.6%

Pantry Station

1.9%

Cold Soups

1.8%

Sous

1.8%

Saut Station

1.8%

Cuisine

1.7%

Cold Food Production

1.5%

High Volume

1.3%

Menu Development

1.3%

Knife

1.1%

Food Cost

1.1%
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Typical Skill-Sets Required For A Garde Manager

Rank Skill
1 Salad Dressings 14.5%
2 Dessert Station 9.4%
3 Garde Manger 8.5%
4 Banquet Facility 8.0%
5 Cold Food Items 7.5%
6 Cold Kitchen 7.2%
7 Menu Items 6.6%
8 Cold Appetizers 6.4%
9 Dinner Service 3.4%
10 Food Preparation 3.2%
11 Pantry Station 1.7%
12 Cold Soups 1.6%
13 Sous 1.6%
14 Saut Station 1.6%
15 Cuisine 1.5%
16 Cold Food Production 1.4%
17 High Volume 1.2%
18 Menu Development 1.1%
19 Knife 1.0%
20 Food Cost 1.0%
21 Special Events 0.9%
22 Mise 0.9%
23 Room Service 0.6%
24 Customer Service 0.6%
25 Hot Line 0.6%
26 VIP 0.5%
27 High Quality 0.5%
28 Cold Side 0.4%
29 Cold Line 0.4%
30 Servsafe 0.4%
31 Ice Carvings 0.4%
32 Private Parties 0.4%
33 Line Cooks 0.3%
34 Kitchen Equipment 0.3%
35 Quality Standards 0.3%
36 Michelin 0.3%
37 Action Stations 0.3%
38 Cold Sauces 0.3%
39 Cold Salads 0.3%
40 Lunch Service 0.3%
41 Prep Food 0.3%
42 Portion Control 0.3%
43 Recipe Development 0.3%
44 Safety Procedures 0.2%
45 Fifo 0.2%
46 Large Parties 0.2%
47 High Standards 0.2%
48 Staff Members 0.2%
49 Haccp 0.2%
50 Cheese Plates 0.2%
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