RESPONSIBILITIES OF THE LARDER SECTION

RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT

1)    Butchery (including the fish mongery & ecaillage)

2)    Marinated Products

1. Salads
2. Pickled Products – Vegetables, Fruit, Fish and Meats
3. Brines / Cures – Smoked Products.

3)    Cold Soups and Sauces

4)    Appetizers and Hors d’oeuvres

5)    Forcemeat products – Pâté, Galantine, Terrine, Sausage, Quenelle, etc.

6)    Gelatin Products – Aspic, Mousse, Aspic jelly coating, Colle, Chaudfroid, etc.

7)    Cold Fish and Meat – Roasted, Poached

8)    Pièce Montée (Centerpiece) Ice-carving, Tallow/Butter Sculpture, Salt Dough, Vegetable & Fruit Carving

9)    Specialty items – Cheeses, Caviar, Foie gras, etc.

10) Food Garnishes

11) Overseas pantry station

Menu Responsibilities of the Garde Manger Department

1-    A la Carte :  Hors d’oeuvres, Appetizer, Salad, Entrée

2-    Buffet :        Cocktail receptions, Dinners, Conference breaks, Salad bars.

RESPONSIBILITIES OF THE CHEF GARDE MANGER

• He is responsible to the Executive chef for the smooth running and operation of his department.
• He is also responsible for co ordination between his staff and has to make sure that they have understood the work required from them and the production schedule, either daily or weekly.
• Training is another important function he has to carry out. The work of the larder is of a highly skilled nature and involves a lot of expensive ingredients, procedures and equipment It is therefore imperative that the staff is well trained.
• The larder Chef is also responsible for staff scheduling and duty rotas.
• He is also required to co ordinate with the other departments like the kitchen and the bakery. A lot of pre-preparation is done in the larder for the other departments and satellite kitchens. Their requirements must be made available well in advance.
• He also has to maintain registers to record the receipts and dispatch of the foodstuff.
• He is also responsible for maintaining hygiene and sanitation standards in the department. A lot of the foodstuff being processed here is in the raw sate and susceptible to contamination and possible food poisoning.