What is a Pantry cook?
In many restaurants, they have station chefs who specifically prepare different types of food. This is called the Kitchen Brigade System, which was developed by Chef Auguste Escoffier of France. It is broken down into several types of chefs including the Executive Chef (basically management), Sous Chef (supervises station chefs), Saucier (saute station chef), poissonier (fish station chef), grillardin (grill station chef), potager (soup station chef), and so on. A pantry chef, also known as the Garde-manger, is responsible for preparing cold foods and hors d’oeuvres. They make the salads, salad dressings, cold appetizers, and pates. That’s just a few examples. They do a lot more. A pantry chef also supervises the butcher.
