A chef garde-manger is the larder chef, in charge of the cold kitchen: salads, hors d’oeuvres, pâtés, terrines, cured meats, and buffet presentation. The garde-manger controls the larder’s stocks, receiving and storing perishables, and produces the cold dishes that open meals and fill buffets. Charcuterie, ballotines, and decorative platters fall within the remit, demanding both butchery skill and an eye for presentation. Because the section handles ready-to-eat foods extensively, its hygiene discipline must be impeccable. It is one of the most technically broad stations, spanning preservation crafts and artistic plating.