auf dem Gardemanger-Posten in unseren Diensten stand

English translation: (worked) at the garde manger station

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
Entered by: Rowan Morrell

11:48 Jul 5, 2005
German to English translations [PRO]
Cooking / Culinary / Job Testimonial
German term or phrase: auf dem Gardemanger-Posten in unseren Diensten stand
"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.
Rowan Morrell
New Zealand
Local time: 21:30
(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.
Selected response from:

Michele Johnson
Germany
Local time: 09:30
Grading 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!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +5(worked) at the garde manger station
Michele Johnson


  

Answers


5 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 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.

Michele Johnson
Germany
Local time: 09:30
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 24
Grading 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!

Peer comments on this answer (and responses from the answerer)
agree  sylvie malich: bravo!
31 mins

agree  Armorel Young
1 hr

agree  Dr.G.MD (X)
2 hrs

agree  Rachel Ward: Wow!
6 hrs

agree  Frosty
8 hrs
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