garde manger job description
Garde Manger Job Description
Garde manger chefs are chefs responsible for preparing and/or presenting cold food items, like salads, cold meats, garnishes, cheeses, etc., in the most attractive and palatable manner. The job description of a garde manger is given in the article below.
- The job of a garde manger is an entry-level job in the culinary field. In upscale restaurants, it may involve highly specialized tasks, however, in casual restaurants, he is nothing more than a salad chef.
- For example, in Italian restaurants, his task would be mainly related to the preparation of antipasto course, comprising a tray of cheese, Italian vegetables, and cold cuts, whereas, in a casual restaurant, it will be to plate salads. Thus, the type of restaurant one works in, will determine the kind of responsibilities.
- In general, a garde manger should be proficient with simmering, frying, roasting, curing, drying, and poaching.
- He or she should have thorough knowledge of culinary techniques and the restaurant's menu.
- He should be able to apply proper seasoning to the cold food.
- He is expected to have excellent knife skills and should be an expert in dicing, carving, and chopping.
- He or she is to prepare all the components of cold appetizers, ranging from salads to cheese plates, terrines, antipasto course, and present them wonderfully.
- He inspects the vegetables for their freshness and quality and also the quality of other ingredients, like cheeses, meats, etc.
- He or she will have to prepare their own inventory list for their station and are also responsible for selection of items on the salad, cheese, or cold meats menu.
- They ought to work in coordination with other line chefs so that salad entrée and meat entrée arrive the table at the same time.
- This chef is expected to clear the station at night before leaving and store all the leftovers properly.
- Like the traditional role of a garde manger chef, he is expected to use his or her creativity and come up with innovative cold foods from leftovers.
- He should have the ability, knowledge, and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall culinary knowledge is required.