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Larder Duties and Responsibilities Guide

The larder is responsible for storing perishables and prepared foods, butchery, fishmongery, hors d'oeuvres, cold sauces, salads, and cold buffets. The main responsibility is providing raw materials to the hot kitchen. Products made include gelatin items like aspics and mousses, marinated items like salads and pickles, forcements like pates and terrines, and non-edible displays. The larder chef is responsible for the smooth operation of the department, coordinating staff, training, scheduling, coordinating with other departments, record keeping, and maintaining hygiene standards.

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Ajey Purandare
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121 views21 pages

Larder Duties and Responsibilities Guide

The larder is responsible for storing perishables and prepared foods, butchery, fishmongery, hors d'oeuvres, cold sauces, salads, and cold buffets. The main responsibility is providing raw materials to the hot kitchen. Products made include gelatin items like aspics and mousses, marinated items like salads and pickles, forcements like pates and terrines, and non-edible displays. The larder chef is responsible for the smooth operation of the department, coordinating staff, training, scheduling, coordinating with other departments, record keeping, and maintaining hygiene standards.

Uploaded by

Ajey Purandare
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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LARDER

DUTIES & RESPONSIBILITIES


Functions
• Storage of perishables
• Storage of prepared and cooked items
• Preparation of cuts (butchery&fisher mongery)
• Displays
Sub-Sections
• Main responsibility is to cater to the requirements of the Hot Kitchen
for raw materials
• The Sections of the Larder can be divided depending on the volume
of work into:-
• 1. BUTCHERY.
2. FISH MONGERY.
3. HORS D`OEUVRES
• 4. COLD SAUCES.
5. SALADS.
6. COLD BUFFETS
Products
1. Gelatine products

• a. Aspic
• b. Mouses, Mousseline
• c. Chaudfroid sauces
• d. Cold soups
2. Marinated Products:

• a. Salads
• b. Brines and Cures
• c. Pickled products
• d. Smoked Products
3.Forcements
• Galantines, Pâtés, Sausages, Terrines, Quenelles, Timbales,
Roulades, etc.
Galentine
Pate
Sausage
Terrine
Quenelle
Timbale
Roulade
4. Piece Montee or Centerpieces or
Non-Edible Displays:

• a. Ice carvings
• b. Tallow sculpture
• c. Salt dough sculpture
• d. Fruit and vegetable displays
• e. Pastillage
• f. jelly logos
• g. Thermocol displays
Tallow
Salt Dough
Pastillage
Jelly logo
• 5. Cold Hors d’oeuvres
• 6. Sandwiches
• 7. Specialty items such as, Caviar, Oysters, Snails, Foie gras,
cheese, etc.
Duties and Resp. of Garde Manger Chef
• 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

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