Garde manger

A garde manger (French: [gaʁd mɑ̃ʒe]) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.

The person in charge of this area, and all of the savory cold foods served by the restaurant, is known as the chef garde manger, or pantry chef. Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.