auf dem Gardemanger-Posten in unseren Diensten stand
English translation: (worked) at the garde manger station
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| 11:48 Jul 5, 2005 |
| German to English translations [PRO] Cooking / Culinary / Job Testimonial | |||||||
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|  Selected response from: Michele Johnson Germany Local time: 05:30 | ||||||
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| 3 +5 | (worked) at the garde manger station |
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Answers
5 mins confidence: 
peer agreement (net): +5
peer agreement (net): +5(worked) at the garde manger station Explanation: I interpret "Posten" as the station or area. Would definitely keep the "high-falutin'" French language - any restaurant worth their chops will know what this is. http://www.answers.com/topic/garde-manger Garde manger French term for the cool, well-ventilated pantry area (usually in hotels and large restaurants) where cold buffet dishes are prepared and other foods are stored in refrigerated units. Some of the items prepared in a garde manger are salads, Pates, Chaud-Froids and other decorative dishes. The person in charge of this area is known as chef garde manger. -------------------------------------------------- Note added at 17 mins (2005-07-05 12:06:02 GMT) -------------------------------------------------- Of course you may want to reword somewhat: Frau X was employed as a commis de cuisine at our garde manger station from .... Re: your suggestions: I don\'t think ktichen steward would look very good on a letter of recommendation. I\'d really stick with the standard French titles. Commis de cuisine also seems to be called commis chef and appears to be the \"entry level\" position for cooks: http://www.globalchefs.com/career/faqs/faqsCurrent.htm ...After that the best thing to do is apply to join an international hotel chain or a very good restaurant to learn the basics (yes you won\'t be a star chef right after school), you generally start as a commis chef... In terms of career path it work normally like this Commis chef Demi chef Chef de partie Junior Sous Chef Sous Chef Executive Sous Chef Executive Chef Another reference for you: http://www.thefrenchbistro.com/owner.html ...his position was Commis de Cuisine, first in garde manger, then in pastry, and finally, sauce... -------------------------------------------------- Note added at 2 hrs 37 mins (2005-07-05 14:26:05 GMT) -------------------------------------------------- Rowan, I actually worked as this type of cook (although I was never formally trained) and in my experience, chef/cook/commis de cuisine is the *position*, garde manger is one of many *stations* that one typically rotates through. Station in the sense of having certain duties, but also a physical place in the kitchen, an integrated unit of refrigerators, stainless bins, cutting area, etc. |
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