This article is for educational purposes and does not constitute financial, legal, or tax advice. For specific advice applicable to your business, please contact a professional.
A garde manger is a French term that can mean an area of a restaurant kitchen or person responsible for preparing cold foods. A garde manger typically includes a refrigerator, freezer, and other storage facilities for keeping food chilled or frozen. When referring to a person, the garde manger is responsible for preparing salads, cold appetizers and sometimes cold desserts.
Why do restaurants need a garde manger?
A restaurant needs a garde manger in order to have a place to store cold foods and ingredients. The garde manger is responsible for keeping these items fresh and ensuring that they are ready to be used in dishes.
Having a dedicated garde manger allows a restaurant to keep its cold food items organized and separate from other items in the kitchen. This helps to ensure that the food is properly prepared and served, and that it remains fresh and delicious.