RESPONSIBILITIES OF THE LARDER SECTION

Table of Contents

1) Butchery (including the fish mongery & ecaillage)

2) Marinated 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.

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.