Bsc 5th Semester-Responsibility of Larder Chef and Liasion with other departments

RESPONSIBILITIES OF THE CHEF GARDE MANGER

1. He is responsible to the Executive chef for the smooth running and operation of his department.
2. 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.
3. 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.
4. The larder Chef is also responsible for staff scheduling and duty rotas.
5. 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.
6. He also has to maintain registers to record the receipts and dispatch of the foodstuff.
7. 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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   LIAISON WITH OTHER DEPARTMENTS
   The Larder is both a storage department for most perishable foods and a preparation department for such foodstuffs. The Larder staff, under the supervision of the Chef Garde-Manger, are responsible for the ordering, storing and preserving of stores, keeping stocks up to date, and accounting for such items as meat, fish, poultry, game etc. which pass through the department on their way from the suppliers to the kitchen and eventually to the restaurant or banqueting rooms. The bulk of such foodstuff needs dissecting or cleaning, dressing, cutting into the required joints or portions, and generally preparing for cooking.
   To function in an effective manner, the Larder department must operate in harmony with the Kitchen in particular, if confusion and wastage are to be avoided. A good layout of the Larder in relation to the Kitchen will avoid undue running from place to place. Lack of liaison between the departments could result in duplication of work, or sometimes in certain processes not being carried out to the best advantage.
   For Instance:
   -          Certain foods intended for cold service are best cooked in the Kitchen where there are greater facilities for carrying out the operation
   -          Pastry for pies or puddings, and various savouries served from the Larder department, are best prepared by the Pastry staff, who will be more skilful in such work, and who are equipped with the necessary apparatus and tools for producing such items.
   -          Savoury fillings as are required by the Pastry chef for such items as sausage rolls, patties, or pasties, ravioli, etc., will be prepared in the Larder and transferred to the Pastry department as and when required.
   -          Another important function of the Garde-Manger is to process and utilize the ‘leftover’ which is transferred from the Kitchen to the Larder at the conclusion of every meal.
   -          A number of garnishes or accompaniments to dishes served from kitchen departments are prepared by the Garde-Manger. Such items as stuffings, forcemeats, lardons or bacon rashers, are naturally provided by the Larder, as well as cold sauces for the accompaniment of hot dishes.
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