A person who is working the station-garde manger is responsible
for a litany of food, appetizers, scratch sauces, split or
emulsified vinaigrettes, carpaccios, terrines, pates. Curing and
the possible smoking of fish, cheeses, brisket, the timeless
offering of tapas, antipasto-pasti.
It depends on what the Exec. chef has on the menu he created.
This in turn, will dictate the menu items that you will be on the
hook for. The prep/mise en place
for all items that must be done and ready prior to the beginning
of dinner service. Garde manger is typically the first station to
get slammed, once service has begun.
My hopes are, that I have offered some insight, best of
luck,
Craig-O
