Functions of the Larder

In the modern day catering business this department has become one of the most important departments, since it is dealing with the most expensive and mostly used food items in the business which directly affect the food cost. Chef gar de manager is head of this department who is assisted by the various assistant chefs and commies looking after the various aspects of cold kitchen work. Larder department is responsible for the preparation of horsd’ouvers, appetizers, salads, entrée, cocktail receptions, dinners, conference and salad bars.

Hierarchy of Larder Staff

1. EXECUTIVE CHEF
2. SOUS CHEF
3. LARDER CHEF
4. CHEF DE PARTIE (BUTCHERY, CHARCUTERIE, POULTERER, & SALAD, HORSD’OUVERS, PANNIER)
5. COMMIS (I, II, III)
6. APPRENTICE
7. TRAINEES
8. PORTERS