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A Pantry Chef, also known as a Garde Manger, is generally an entry-level position in kitchens and restaurants across the US and Canada. The history of the position is French, meaning 'keeper of the food' or 'keep to eat' depending on who you ask. The position was originally given to the person who was charged with maintaining the stock of food that was stored in any given house or hotel. This person was in charge of supervising the preservation and maintenance of each particular residence's food storage. Today, a pantry chef works in the kitchen of many different types of restaurants, in charge of duties such as expediting meals from chefs to waiters, garnishing dishes, plating salads and desserts and assists kitchen personnel in each area, filling in if needed for any reason.

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