LARDER - DUTIES & RESPONSIBILITIES OF LARDER CHEF
Channel: CHITKARA UNIVERSITY RESEARCH & INNOVATION NETWORK
Date: 2020-07-20

In this session you are going to learn about Duties and Responsibilities of a Larder Chef. After the completion of the session you will be able to  
Describe the various functions performed by the Larder department Elaborate the brigade of a larder kitchen of a 5 star hotel Identify the typical sections of a larder and the specific jobs performed by each section Enumerate the duties and responsibilities of a Larder Chef. 

As there is a brigade system for a kitchen which was invented by the legendary French Chef Augustus Escoffier in early 20th century. The kitchen brigade system is basically a hierarchy system which is commonly followed in modern kitchen till now. Garde Manger too has its own brigade. The Larder Chef is the master chef who has technical and managerial skills to perform the task highly specialized to this kitchen. Under him/her is a brigade of chefs, cooks, and commis who work together as a team to achieve the goals and objectives of the larder section. The second in command of the larder is the position of sous chef or even a jr. sous chef, commonly known as kitchen executive who is responsible for carrying out the main operations in the department. He/she heads the brigade of CDPs commonly known as Chef de Partie that are at a supervisory grade. Each CDP is incharge of a particular section and has few commis and apprentices working under him/her. An apprentice is entry level staff who is beginning to learn the art and skills of any kitchen. After few years of being an apprentice, he/she would get promoted to commis and then up the hierarchical ladder based on performance. The chart displayed in the slide shows the hierarchical structure of a larder kitchen. In some hotels there are kitchen artists who report directly to the larder chef as theirs is a highly skilled job and the artists are master craftsmen.