What is cold larder chef?

Answer 1

A Larder Chef will often have their own section, which will prepare all cold starters, cold main courses, garnish plates and (in some smaller establishments) desserts.

The Larder Chef is essentially a 'Chef de Partie' and is required to prep and keep check of the larder section, which often involves a number of fridges and a dry stores section.

Answer 2

The Kitchen Porter carries out all the most menial and straight-forward tasks in a working kitchen. Primary duties are washing up, cleaning and some basic food preparation duties.

The purpose of the kitchen porter is to ensure that all the basic cleaning jobs are carried out as quickly and efficiently as possible, to ensure a safe and swift running of the kitchen. The main duties are collecting and washing up of pots and pans that have been used for cooking, cleaning food preparation areas and equipment and collecting and cleaning crockery and cutlery. The correct use and sanitation of the Cooking Equipment is the responsibility of the cooking staff, but is often left to the kitchen porters. According to health and safety laws, the cooks should clean all items such as knives, chopping boards and anything that is capable of contaminating food. In practice, however, many of these items are either given to the kitchen porters to wash themselves, or put in the dishwasher and put away by kitchen porters.

A Larder Chef will often have their own section, which will prepare all cold starters, cold main courses, garnish plates and (in some smaller establishments) desserts.

The Larder Chef is essentially a 'Chef de Partie' and is required to prep and keep check of the larder section, which often involves a number of fridges and a dry stores section.

Answer 3

A cold larder chef is responsible for serving all the 'cold' food during a service, and setting up all the plates for the other chefs' outgoing food. The plates must be correctly garnished with salads, lemons, cheeses, sauces etc.