A chef garde’s manger is responsible for preparing and presenting cold foods, including salads, soups, appetizers, and artistic desserts. Attention to detail and hygiene is crucial, and the pantry must be fresh and clean. This position requires in-depth knowledge of food preparation and presentation.
Presenting cold food in a fine restaurant is the job of the chef garde’s manger. French for food keeper, a manger garde is responsible for preparing cold foods such as salads, cold soups, and appetizers. Typically an entry level cook position in most restaurants, this pantry overseeing station is often the most challenging job in a kitchen.
Preparing for an impressive food presentation is something a top manger should excel at. He or she must be able to season food accurately and creatively, requiring in-depth knowledge of cold foods. Some people in this position may also be required to season cold foods before they are cooked and served hot.
The foods a chef manger is responsible for can vary by restaurant. In addition to the standard cold foods, such as salads, appetizers, and soups, she’ll often be responsible for making artistic desserts. This chef typically serves cold buffet dishes, charcuterie, decorative platters, pate, aspics and any other dish prepared or served fresh.
The preparation of cold foods, however, is not the only duty of the garde manger. He or she can create centerpieces, which are typically edible, for fine dining experiences. These can be made with cheese, ice, tallow, fruit, vegetables, dough, pie, butter, or any other malleable food.
Attention to detail is paramount in this location. The manger must maintain rigorous hygiene, optimal flavor, accurate recipes and ingenious styles to ensure the best possible meal for each dish. In preparation for this position, a novice chef should have a strong background in all forms of food preparation including searing, shaping, pureeing, seasoning, smoking, poaching, marinating, carving, and any other methods used in the kitchen.
To prepare food for a client or critic, this chef must ensure that the final dish is not only a delicious dish, but also a work of art. He needs to wipe off any excess drippings from the edges of the dish, as well as arrange every component, from the heart of the dish to the smallest garnish, as artfully as possible. Sometimes the chef also creates creative tables.
The pantry reserved for the storage of cold dishes itself is also referred to as a manger. This area, usually found in a large restaurant or hotel, should be very fresh and clean, with plenty of circulation. Garde Manger is also the name of a Montreal restaurant known for its seafood dishes.
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