What brigade station is referred to as the pantry station?

The pantry station is best identified as the garde manager. This station is primarily responsible for the preparation and presentation of cold dishes, which often includes items such as salads, cold appetizers, charcuterie, and various types of garnishes. The word "garde" translates to "keeper" in French, indicating that the chef at this station preserves and manages various cold foods.

In addition to preparing cold dishes, the garde manager also ensures that ingredients are stored properly and maintains the quality of the items served from the pantry. This role is critical in the kitchen as it helps set the stage for both the visual presentation and the quality of cold appetizers served during meal service.

The other stations listed, while also vital to kitchen operations, focus on different aspects of food preparation. The chef de partie generally manages a specific section of the kitchen and may oversee various tasks, the poissonier specializes in fish dishes, and the entremetier typically handles vegetable dishes and starches. Thus, it is the garde manager that specifically aligns with the definition of the pantry station.