Gare manger [gaʀd mã.ʒe],meaning "keeping to eat" or "keeper of the food", refers to the task of preparing and presenting cold foods. These typically include such food items as salads, hors d'œuvres, cold soups, aspics, and charcuterie. Larger restaurants and hotels may have the need for the garde manger to perform additional duties, such as creating decorative elements of buffet presentation like table arrangements and edible centerpieces made from materials such as ice, cheese, butter, salt dough or tallow. In most modern kitchens however, the garde manger is synonymous with pantry chef, having duties focusing on salads, soups, cold food items, and dessert platings. It is usually the entry level line cook position within a restaurant.