A gardemanger is an experienced cook who specializes in the preparation of cold foods in the kitchen. Works under the Chef de Partie and is responsible for preparing appetizers such as terrines, pâtés, rillettes, and amuse-gueule. A Gardemanger must be knowledgeable about various food preservation and storage techniques to ensure food is fresh and safe to eat. He must also be able to handle different types of meat, fish and poultry to prepare the entrees.

A Gardemanger must also have knowledge of processing fruits and vegetables to prepare cold side dishes and salads. In addition, knowledge in the use of spices and flavors to enhance the flavors of the food. A Gardemanger must also have the skills and experience to be creative and come up with new ideas for appetizers and cold plates. It should enrich the menu of the restaurant and impress the guests.

A Gardemanger also has the responsibility for organizing and supervising the work at his station, as well as maintaining sanitary standards and using ingredients in an efficient manner. He must ensure that the cold station is always clean and tidy, and that all ingredients and tools are in perfect condition.

A gardemanger must also ensure that the food they prepare is always fresh and appetizing. He must ensure that the food is served at the correct temperature and that the garnishes and presentation of the food are always perfect. He works closely with the Chef de Cuisine.


In a professional kitchen, experienced chefs take on various positions to organize daily operations and ensure that guests are impressed with quality food and service. The Chef de Cuisine is in charge of the overall management of the kitchen, the Sous Chef supports the work of the Chef de Cuisine, the Chef de Partie is in charge of a specific station such as Gardemanger, Poissonier, Saucier, Patissier and Rotisseur. The Chief Tournant supervises and coordinates work at various stations. Each post has its own responsibilities and tasks that help keep the kitchen running smoothly.