Glossary entry (derived from question below)
German term or phrase:
auf dem Gardemanger-Posten in unseren Diensten stand
English translation:
(worked) at the garde manger station
Added to glossary by
Rowan Morrell
Jul 5, 2005 11:48
18 yrs ago
German term
New Zealand
Committed to the Customer
Native in: English (Variant: New Zealand) 
Works in: French to English, German to English, Spanish to English
auf dem Gardemanger-Posten in unseren Diensten stand
German to English
Other
Cooking / Culinary
Job Testimonial
"Gerne bestätigen wir hiermit, dass
Frau X
geboren am [...] in [...] vom [...] bis [...] als
Commis de Cuisine
***auf dem Gardemanger-Posten in unseren Diensten stand***."
From a job testimonial by an upmarket Swiss hotel (hence the mixing of French words). I'm not sure how best to phrase the bit I'm asking about, an am particularly puzzled by "Gardemanger-Posten", even though I have ascertained that "gardemanger" (the French word) can mean "cold-meat cook" and I think "garde manger" as two words may be used in English to use the section of a kitchen devoted to preparing cold meat and so forth. "Commis de Cuisine" seems to be "assistant cook" or maybe "kitchen steward". Anyway, TIA for your help.
Frau X
geboren am [...] in [...] vom [...] bis [...] als
Commis de Cuisine
***auf dem Gardemanger-Posten in unseren Diensten stand***."
From a job testimonial by an upmarket Swiss hotel (hence the mixing of French words). I'm not sure how best to phrase the bit I'm asking about, an am particularly puzzled by "Gardemanger-Posten", even though I have ascertained that "gardemanger" (the French word) can mean "cold-meat cook" and I think "garde manger" as two words may be used in English to use the section of a kitchen devoted to preparing cold meat and so forth. "Commis de Cuisine" seems to be "assistant cook" or maybe "kitchen steward". Anyway, TIA for your help.
Proposed translations
(English)
| 3 +5 | (worked) at the garde manger station |
Michele Johnson
|
Proposed translations
+5
5 mins
Michele Johnson
Germany
Germany
Native in English
Works in field
Germany
American engineer, Dip. Trans IOL, BDÜ
Native in: English
Works in: German to English, English
Related KudoZ points
:
24
Selected
(worked) at the garde manger station
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.
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Note added at 17 mins (2005-07-05 12:06:02 GMT)
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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.
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.
4 KudoZ points awarded for this answer.
Comment: "Thanks Michele. This was a really great answer and helped me tremendously. Very much appreciated. But thanks also to the peer graders who helped make this even more convincing!"
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