Garde manger , a French term meaning "keeping to eat" or "keeper of the food", refers to the task of preparing and presenting cold foods. These typically include such food items as
salads,
hors d'oeuvres, cold
soups,
aspics, and
charcuterie. Larger restaurants and hotels may have the need for the garde manger to perform additional duties, such as creating decorative elements of buffet presentation like table arrangements and edible centerpieces made from materials such as
ice, cheese, butter, salt dough or
tallow. In most modern kitchens however, the garde manger is synonymous with pantry chef, having duties focusing on salads, soups, cold food items, and dessert platings. It is usually the entry level line cook position within a restaurant.
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(French) The person in charge of cold meat department or the department itself.
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