What does Garmache mean?

What does Garmache mean?

Meanings for Garmache The keeper of food. Barton Block. A popular surname that is originated in France.

What is another name for garde manger?

The person in charge of this area is known as the chef garde manger or pantry chef. Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.

What is also called cold kitchen?

For the uninitiated in catering terms, the Cold Kitchen, otherwise known as the Garde Manger, is that part of the kitchen where cold foods are prepared for serving at table. …

What does the term garde manger refer to?

: a cook who specializes in the preparation of cold foods (such as meats, fish, and salads)

What is the top chef called?

Executive Chef
Executive Chef, also known by the term Chef de Cuisine, is the professional pinnacle to which many chefs aspire. Chef’s are kitchen managers so payroll, food-cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility.

What does a Poissonier?

Wiktionary. poissoniernoun. The fish cook. In a large commercial kitchen, a cook tasked with preparing and cooking (and possibly selecting) fish and fish dishes.

What is a Garmache chef?

Prepare raw food to be cooked and served for catering. Maintain a clean and sterile preparation and cooking environment. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

What is a cold station cook?

Responsible for working full cook shifts as scheduled. Responsible for maintaining a sanitary kitchen work station. RESPONSIBILITIES: Follows and completes production sheets in the preparation of hot & cold food items which appear on the daily menu.

What is cold kitchen in hotel?

Cold Kitchen is one of the most important sections of the galley. Cold kitchen prepares all the hot/cold appetizers, salads, dressings, juices, cut fruits, fruit carving for displays. The Garde Manger also prepares relishes, jellies, stuffings, and garnishes.

What is a dessert chef called?

A pastry chef or pâtissier (pronounced [pɑ. sje]; the French female version of the word is pâtissière [pɑ. ti. sjɛʁ]), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods.