Larder kitchen..

 Definition and function of Larder 

The larder or Garde Manger is a department set aside for the storage of perishable
food , both raw and cooked and where food stuffs such as meat fish poultry and game
are prepared and made ready for cooking. In this department all cold food items
found on the menu such as Hors d’oeuvre cold fish or meat dishes ,Cold sauces,
salad dressings are prepared and dressed.
1. The larder be separated from the kitchen and located in a cool place. At the same
time, it must be close to the kitchen to avoid undue running about between two
department which are closely interrelated.
2. It should be light, airy and well established and sufficiently spacious to allow the
staff to carry out their duties in a clean and efficient manner.
3. It should be equipped with the necessary fitting, machinery and tools.

 Equipment for larder chef,

Refrigerators, Mincing Machine and bone cutter, slicing machine, scales and
weighing machines , Electric Grinding machine ,Boiling Plate or Gas Ranges ,
Griller/Toaster , Gas boiler, Butcher’s Blocks , Steel Tables ,Sauce pans and lids
frying Kettles and frying pans , polythene bins and other larder tools such as serving
spoons and ladles, sieves , Colanders , Conical strainers and Chinois, heat Presses ,
Pie moulds, whisks, egg slices, steel basins and graters, Knives, Choppers, Saws etc

Responsibilities of the larder chef

He is responsible to the Executive chef for the smooth running and operation of his department.
He is responsible for all menu planning, developing new dishes, standardizing the food items produced in his department.
He is also responsible for co ordination between his staff and has to make sure that they have understood the work required from them and the production schedule, either daily or weekly.  Training is another important function he has to carry out.
 With regards to the staff, the larder Chef is also responsible for their scheduling and duty rotas.   
He is also responsible for maintaining hygiene and sanitation standards in the department.