Introduction, Duties and Responsibilities Of Larder Chef

Who is Larder Chef?

A larder chef is a culinary specialist who is in charge of storing and preparing cold foods for use in a restaurant, resort, or hotel. Cold cuts of meat, cheeses, fruits, vegetables, condiments, and sauces are among these goods.

A larder chef, also known as a pantry chef or a chef garde manger, reports to the head chef and is in charge of the larder department and food stock. As the head chef’s right-hand man, the position implies a dynamic and pivotal role in the successful operation of a kitchen. The larder chef, according to Patrick Ogheard, head of the EHL Culinary Arts department, is “the backbone of the kitchen.”

A typical day for a larder chef includes setting up the salad station in the restaurant, resort, or hotel’s kitchen. This includes chopping and slicing fresh fruits, vegetables, and meats like pepperoni, salami, pastrami, bologna, and ham, which are frequent elements in appetiser and entree salads. To guarantee that the kitchen and service workers have adequate ingredients to quickly and precisely complete the establishment’s guest orders, the larder chef also produces salad dressings from scratch, such as blue cheese, ranch, Italian, and Russian dressings.

Fresh fruit and vegetable trays are served alongside the breakfast, lunch, and dinner buffet lines by a larder chef. A larder chef may cut fruit and vegetables into ornamental forms to improve the aesthetic of the buffet serving lines, depending on her abilities.

A larder chef also cooks sandwiches ahead of time to be served on a buffet line or as visitors of her employer’s restaurant order them. Finally, certain larder chefs season and marinade fresh meats and vegetables, which are later employed in hot dishes by restaurant kitchen personnel.

Also Read: Job Description, Duty And Responsibilities of Commis 3 Chef

Duties and Responsibilities of Larder Chef:

Duties and responsibilities of larder chef varies according to different companies, Main responsibilities are as follows:

  • For the smooth operation of the Larder department and the coordination of its employees’ efforts.
  • For the purpose of providing staff training and discipline.
  • Chef Garde-Manger must study the menus ahead of time in order to order meat, fish, and other foodstuffs in time for them to be prepared, washed, and ready for cooking in the kitchen.
  • Order all necessary supplies for various larder products such as salads, hors d’oeuvres, sauces, buffets, and so on.
  • The Larder Chef is in charge of ensuring that food is stored properly to avoid spoilage and waste.
  • To prevent contamination and food poisoning in the department, it must be kept clean and sanitary.
  • He should also inform the Head Chef about which foodstuffs must be used in order to avoid waste.
  • Food storage that is both efficient and effective in order to avoid spoilage and waste.
  • Place orders for the kitchen’s protein and dry foodstuffs, such as canned goods, oils, sugar, flour, meat, fish, eggs, and dairy products.
  • Keep track of what goes in and out of the refrigerator on a daily basis.
  • To avoid contamination and probable food poisoning, maintain cleanliness and hygiene in the larder area.
  • Much of the food for buffets, starters, and desserts should be prepared ahead of time.
  • Knife abilities and kitchen machinery handling expertise are required for chopping, slicing, mincing, grinding, weighing, and other tasks.
  • Process leftovers from the kitchen to the larder, collaborating with the head chef on how to utilise food for leftovers.
  • Understand amount and quality, as well as portions and weight, as well as supply and delivery mechanisms.

Careers Scopes and salary:

When it comes to finding a job as a larder chef, you have two options based on your age, education, and years of experience: basic entry-level (learning knife skills, plating, and storing) with a starting salary of around INR 8,00,000/-, and professional larder chef level with a wider range of kitchen duties and responsibilities with a starting salary of around INR 12,00,000/-.

Because larder chefs are well-versed in the broad methods of all cooking stations, the transfer to overseeing a complete restaurant menu is frequently a logical progression in their careers. A career as a larder chef might be a great fit for food professionals looking to build a name for themselves in the field.

Are you looking to hire Larder Chef? You are welcome to post your job openings for free on the JobMajesty Platform.

Pooja Sharma
Author: Pooja Sharma

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