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Pantry Management

A garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry chef manager. Larger hotels and restaurants may have garde manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.

The term “garde manger” originated in pre-Revolutionary France. At that time, maintaining a large supply of food and beverage was an outward symbol of power, wealth and status. It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term “garde manger”.

The food storage areas in these castles and manor houses were usually located in the lower levels, since the cool basement-like environment was ideal for storing food. These cold storage areas developed over time into the modern cold kitchen.







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