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”

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

Related Technology & Tools

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

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