Lead line cook vs garde manager

Differences between lead line cook and garde manager duties and responsibilities

Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
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Garde manager example responsibilities.

• Manage BOH operations for this Michelin recommend restaurant in silicon valley
• Select to serve on a culinary team at new fine dining restaurant providing a relax and comfortable atmosphere.
• Provide culinary experience from Germany to recreate authentic German and Bavarian cuisine.
• Comply with all sanitation, ServSafe and safety requirements.
• Exercise quality of food and work areas through the practice of Servsafe.
• Prepare general mise en place and execute menu items during lunch and dinner.
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