What Is a Pantry Chef and How to Become One

A pantry chef, also known as a garde manger, prepares cold dishes, including chilled soups, salads, and cold appetizers. These foodservice professionals usually work in a restaurant or banquet hall and sometimes cook hot meals as well. As a pantry chef, your job duties may include washing and carving fruit, arranging and garnishing food displays, and marinating foods. You may also brew coffee, find ways to repurpose leftovers, and ensure the kitchen is properly stocked and cleaned. The career typically requires an associate degree in culinary arts and professional experience working in a kitchen. Many entry-level candidates gain on-the-job training through an apprenticeship program. You may also pursue professional certifications, such as the Certified Sous Chef (CSC) credential by the American Culinary Federation, to help boost your job prospects. Additional qualifications include excellent cold food preparation skills and knowledge of kitchen health and safety guidelines.

The qualifications that you need to start a career as a pantry chef include job training and a high school diploma. You can start on this path by applying for an entry-level position, such as a line cook in a restaurant kitchen. Alternatively, you can learn the skills for this job by earning a degree or certificate in culinary arts. Culinary arts schools offer post-secondary certificate and associate degree programs, and you can also pursue a bachelor’s degree. Another option is to obtain professional certification. For example, you can earn a Certified Sous Chef (CSC) from the American Culinary Federation.

Job Summary

We are looking for an experienced and talented Pantry Chef to prepare and present food for breakfast and lunch service. The Pantry Chef will work with the Executive Chef and Sous Chefs to ensure that all food is prepared to the highest standards, in accordance with recipes and plating guidelines. The ideal candidate will have a positive attitude, excellent communication skills, and an eye for detail.

Duties and Responsibilities

• Prepare dishes according to recipes and specifications
• Maintain a clean and organized work area
• Ensure food is prepared in a timely manner
• Monitor food quality throughout the cooking process
• Follow food safety guidelines to ensure the highest levels of sanitation and hygiene
• Ensure that all ingredients are fresh and properly stored
• Assist other kitchen staff as needed
• Responsible for portion control and food cost

Requirements and Qualifications

• Previous experience as a Pantry Chef in a high-volume kitchen
• Culinary Arts Degree or equivalent experience preferred
• Ability to work in a fast-paced environment and remain organized
• Excellent knife skills
• Able to read and follow recipes
• Able to work independently and as part of a team
• Able to multitask and manage time effectively
• Strong attention to detail