Pantry Supervisor

Traditionally the garde manger was responsible for maintaining the stock and preparing ingredients for cooking such as cleaning and filleting fish, butchering meat, and distributing them accordingly to other stations. The garde manger was also responsible for maintaining the cold storage and all cold preparations such as cold hors d’oeuvres, salads, cold sauces, aspics, and other items needed for large buffet displays.

The garde manger has one of the most important positions within a brigade, be it small or large. He doesn’t perform any of the cooking, but must provide all sections with the elements they need to complete a client’s meal, such as meat, poultry, and in certain brigades, fish.