Larder Section Chef

As chef de partie you will initially be working in the main kitchen on larder with the opportunity to move to the open pass once trained.

Larder section chef. These items include cold cuts of meat cheeses fruits vegetables condiments and sauces. 3 he is responsible for all cold foods that are issued from the larder. A larder is a cool area for storing food prior to use.

Originally it was where raw meat was larded covered in fat to be preserved. A larder chef will often have their own section which will prepare all cold starters cold main courses garnish plates and in some smaller establishments desserts. Their requirements must be made available well in advance.

The larder chef is also responsible for staff scheduling and duty rotas. 1 he is responsible directly to the chef de cuisine. Garde manger larder cold kitchen.

A lot of pre preparation is done in the larder for the other departments and satellite kitchens. The word larder has in professional kitchens a much wider significance it is generally referred as the cold kitchen or the cold section where mise en place is done all cold savoury items in the menu are prepared here. 2 he is responsible for all perishable and frozen foods stored in the larder.

He should also advise the head chef as to what foodstuff items require using to prevent eventual wastage. This is the first supervisory position in the kitchen where people learn to lead other staff and run a section of the kitchen. A larder chef is also called a pantry chef or a garde manager.

Chef s larder has been developing award winning professional standard food products for over 30 years. The larder chef is. The larder chef is responsible for the efficient storage of food to avoid deterioration and wastage.