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    Duties and Responsibilities of The Larder Chef

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    vmarkan93
    The responsibilities of the Larder Chef include efficiently running the Larder department, coordinating staff work, training and disciplining larder staff, keeping records of foodstuffs and daily issues, studying menus in advance to order ingredients in a timely manner, and ordering necessary stores for items like salads and sauces. The Larder Chef is also responsible for the efficient storage of food to prevent deterioration and wastage, and ensuring cleanliness and hygiene in the department to avoid contamination and food poisoning.

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    Duties and Responsibilities of The Larder Chef

    Uploaded by

    vmarkan93
    5K views2 pages
    The responsibilities of the Larder Chef include efficiently running the Larder department, coordinating staff work, training and disciplining larder staff, keeping records of foodstuffs and daily issues, studying menus in advance to order ingredients in a timely manner, and ordering necessary stores for items like salads and sauces. The Larder Chef is also responsible for the efficient storage of food to prevent deterioration and wastage, and ensuring cleanliness and hygiene in the department to avoid contamination and food poisoning.

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    Bsc. Hotel Managment 5th sem

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    DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF

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    The responsibilities of the Larder Chef include efficiently running the Larder department, coordinating staff work, training and disciplining larder staff, keeping records of foodstuffs and daily issues, studying menus in advance to order ingredients in a timely manner, and ordering necessary stores for items like salads and sauces. The Larder Chef is also responsible for the efficient storage of food to prevent deterioration and wastage, and ensuring cleanliness and hygiene in the department to avoid contamination and food poisoning.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    5K views2 pages

    Duties and Responsibilities of The Larder Chef

    Uploaded by

    vmarkan93
    The responsibilities of the Larder Chef include efficiently running the Larder department, coordinating staff work, training and disciplining larder staff, keeping records of foodstuffs and daily issues, studying menus in advance to order ingredients in a timely manner, and ordering necessary stores for items like salads and sauces. The Larder Chef is also responsible for the efficient storage of food to prevent deterioration and wastage, and ensuring cleanliness and hygiene in the department to avoid contamination and food poisoning.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF Functions of the Larder: - In the modern day catering business this

    department has become one of the most important departments, since it is dealing with the most expensive and mostly used food items in the business which directly affect the food cost. Chef gar de manager is head of this department who is assisted by the various assistant chefs and commies looking after the various aspects of cold kitchen work. Larder department is responsible for the preparation of horsdouvers, appetizers, salads, entre, cocktail receptions, dinners, conference and salad bars. Hierarchy of Larder Staff EXECUTIVE CHEF SOUS CHEF LARDER CHEF CHEF DE PARTIE (BUTCHERY, CHARCUTERIE, POULTERER, & SALAD, HORSDOUVERS, PANNIER) COMMIS (I, II, III) APPRENTICE TRAINEES PORTERS SECTIONS OF THE LARDER 1. 2. 3. 4. 5. 6. 7. 8. Butchery Charcuterie Poulterer Fish monger Chef de Froid Salads & horsdouvers Pannier (Bread Basket) Cold storage staff

    DUTIES & RESPONSIBILITIES OF LARDER CHEF

    The responsibilities of the Chef Garde-Manger, therefore, are many and varied. This person is responsible: For the efficient running of the Larder department and For the co-ordination of the work of its staff; For the training and discipline of larder staff; For the foodstuffs in the department, some of which may be stored in refrigerators or even in deep freeze, or preserved by other means. The Chef Garde-Manger is responsible for keeping a record of such foodstuffs and a day-by-day record of issues to kitchen or other departments. The Chef Garde-Manger must study the menus in advance, so as to be able to order meat, fish, etc., in time for the foodstuff to be prepared and cleaned and made ready for the kitchen in time for it to be cooked; and Responsible to order all necessary stores for the various larder productions such as salads, hors doeuvres, sauces, buffets, etc. The Larder Chef is responsible for the efficient storage of food to avoid deterioration and wastage. For cleanliness and hygiene in the department, to avoid any danger of contamination and possible food poisoning. He should also advise the Head Chef as to what foodstuff items require using to prevent eventual wastage.

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