Sous Chef Cold Kitchen - Fairmont Agra

Manage daily operations of the cold kitchen (Garde Manger) section, supervising preparation of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold preparations. Ensure high standards of taste, freshness, presentation, and portion control while maintaining compliance with luxury hotel culinary standards. Assist the Chef de Cuisine in menu planning and recipe development, prepare daily production plans, and assign tasks to team members. Supervise, train, and motivate cold kitchen staff to ensure timely preparation for restaurant service, buffets, banquets, and special events. Maintain proper food storage, labeling, temperature control, and stock rotation. Minimum 4–6 years of culinary experience with strong cold kitchen/Garde Manger exposure required.