Will “Garde Manger” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Garde Manger”

• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Bake breads, rolls, cakes, and pastries.
• Turn or stir foods to ensure even cooking.
• Prepare relishes and hors d'oeuvres.
• Coordinate and supervise work of kitchen staff.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Substitute for or assist other cooks during emergencies or rush periods.
• Keep records and accounts.
• Plan and price menu items.

Related Technology & Tools

• Point of sale POS computer terminals
• Utility cutlery
• Smoking cabinets
• Meat saws
• Rotisserie ovens
• Convection ovens
• Blenders
• Wok ranges
• Paring knives
• Meat and cheese slicing machines
• Gas grills
• Cimeter knives
• Food slicing machines
• Filet knives
• Conveyor ovens
• Grinders
• Charbroilers
• Chefs' knives
• Boning knives
• Pizza ovens
• Rotating rack ovens
• Food steamers
• Personal computers
• Commercial microwave ovens
• Griddles
• Pasta cookers
• Salamander ovens
• Fryers

• Menu planning software
• Microsoft Excel
• Point of sale POS restaurant software
• Inventory management software
• Recipe cost control software
• Food safety labeling systems