Garde manger

A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) 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.^[1]: 3

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.^[1]: 3 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.