Garde manger, or pantry chef, is responsible for all cold food preparations, including salads, appetizers, and charcuterie. Key duties involve preparing, plating, and presenting cold dishes, maintaining freshness and appearance of items, and ensuring strict adherence to food safety and sanitation standards. Manage inventory for the cold station, coordinate with other kitchen staff, and assist with menu development.
Core responsibilities
Cold food preparation: Create and prepare a variety of cold dishes such as salads, appetizers, ptés, terrines, and charcuterie.
Plating and presentation: Artfully plate and present cold dishes, ensuring they are visually appealing.
Food safety and sanitation: Monitor food temperatures, ensure proper labeling and storage, and maintain a clean and organized workspace in compliance with all safety standards.
Inventory and ordering: Manage inventory for the garde manger station, communicate what needs to be ordered as needed.
Coordination and collaboration: Work with other kitchen staff, including hot line cooks and pastry chefs, to ensure a seamless dining experience.
Essential skills and qualities
Strong knife skills and a working knowledge of basic culinary techniques.
Efficiency and speed, especially when working under pressure.
Excellent organizational skills and high attention to detail.
Ability to work as a team player.
Knowledge of safe food handling and sanitation guidelines.
Flexible schedule.
Pays well.
