On the career of a Cook/Chef

Table of Contents

INTRODUCTION3

CHEF3

CHEF: JOB DESCRIPTION4

DETAILED WORK ACTIVITIES4

JOB RESPONSIBILITIES5

SKILLS NEEDED FOR A CHEF JOB7

Sensitive Palate7

Creativity8

Teamwork8

Determination8

Organization9

CHEF VOCATION9

CHEF'S TASKS9

CONCLUSION12

WORKS CITED14

Job Responsibility of a Chef

Introduction

Cooking is a profession that emphasizes continuous learning. An increasing number of chefs are obtaining initial training through high school or post high school programs. Although a high school diploma is not required for beginning jobs in the culinary arts, it is highly recommended for a career as a chef. Many two and four year colleges offer programs in the culinary arts. (McBride 55-58)

Chef

Chefs and head cooks direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. They may plan and price menu items, order supplies, and keep records and accounts. Chefs and head cooks supervise, train, and observe cooks and kitchen workers. They inspect supplies, equipment, and work areas. Restaurant chefs and cooks usually prepare a wide selection of dishes, cooking most orders individually(Emery 90-93). Institutional chefs and cooks work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. They typically prepare large quantities of a limited number of entrees, vegetables, and desserts. Restaurant and institutional chefs and cooks weigh, measure, and mix ingredients using various kitchen utensils and equipment. They prepare meat, baked goods, and fruits and vegetables for hot or cold service. Chefs and cooks portion, arrange, and garnish food. They wash pots, pans, dishes, utensils, and other cooking equipment.

Chef: Job Description

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods. Writes weekly schedules according to business and projected goals for labor dollars or percentages. Uses labor dollars and menu costing programs to price labor and food cost percentages(Friberg 112 ). Must participate in checking of all purchased supplies for quality and account for each delivered item.

Detailed Work Activities

Must expedite the pass through cook's window to maintain proper consistency in food quality and service between the hours of 12 - 1 PM and or 5:30 - 6:30 PM daily.

Conduct training for personnel Cook in quantity Direct and coordinate food or beverage preparation Monitor worker performance Cook meals Investigate customer complaints Maintain production or work records Price items on menu Determine food or beverage costs Modify work procedures or processes to meet deadlines Schedule employee work hours Direct and coordinate activities of workers or staff Estimate materials or labor requirements Use oral or written communication techniques Inspect facilities or equipment for regulatory compliance Oversee work progress to verify safety or conformance to standards Plan menus Requisition stock, materials(Ruhlman 56), supplies or equipment Resolve or assist workers to resolve work problems

Job Responsibilities

The specific responsibilities of chefs and cooks are determined by a number of factors, including the type of restaurant in which they work and their specialization in culinary arts. Chefs and cooks are often responsible for directing the work of other kitchen workers, estimating food ...