JOB OF A CHEF

Job of a Chef



Table of Contents

INTRODUCTION4

CHEF4

TYPES OF CHEFS5

Commis6

Pastry Chef6

Saucier7

Sous Chef7

Executive Chef8

Garde Manger9

A Personal Chef9

CHEF: PRE-REQUISITE10

CHEF'S CAREER10

CULINARY SCHOOL13

CERTIFIED MASTER CHEF15

CHEF: JOB DESCRIPTION16

DETAILED WORK ACTIVITIES16

JOB RESPONSIBILITIES17

SKILLS NEEDED FOR A CHEF JOB19

Sensitive Palate20

Creativity20

Teamwork20

Determination20

Organization21

CHEF VOCATION21

CHEF'S TASKS22

CONCLUSION25

REFERENCES27

Job 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.

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(Ruhlman, 1997). 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.

Types of Chefs

When some amateur cooks daydream of a culinary career, they're thinking executive chef. The executive chef is the top dog, and there's typically only one in a restaurant. But not everyone has executive chef aspirations. While you're in culinary school or working in a restaurant you may find that you're either really good at one element of cooking or that you love one aspect enough to do only that. It works out nice if they happen to be one in the same. Many chefs specialize in these fields and become well-known and successful within that specialty. French chef Pierre Herme is a good example(MacLauchlan, 1999). He's known as the "Picasso of Pastries" -- not a bad title. Some of the following jobs are stepping stones to becoming an executive chef, also known as chef de cuisine, but some are great stand-alone careers:

Commis

The commis is an entry-level position. Also known as an assistant or apprentice, the commis works under the line cooks (chefs de partie) to learn particulars of a station, through food preparation and plating. Though the commis may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the commis will experience the pace, pressure, and demands of a kitchen(Friberg, 1996).

Pastry Chef

Pastry chefs must have the knowledge to create different kinds of baked goods and confections, as well as be able to take on special projects. They must also be creative, have a good aesthetic eye, and understand ...