Profession cook. Working dossier: cook as a chef called in ancient times

27.01.2014

3 Classification Systems of the Cook Profession
(CIS, Europe, America)

Classification in the CIS countries

Chef

Makes applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and implementation. Provides on the basis of studying the demand of consumers a variety of assortment of dishes and culinary products, makes up a menu. Performs constant control of cooking technology, raw materials layout and observance by employees of sanitary requirements and personal hygiene rules. Carries out the placement of cooks and other production workers. Makes up a schedule of finding cooks to work. Conducts the marriage of finished food. Organizes accounting, drawing up and timely presentation of reporting on industrial activities, the introduction of advanced receptions and working methods.

Cook-confectioner

Specializes in confectionery.

Cook-technologist

Organizes the process of cooking products. Determines the quality of raw materials, calculates its quantity to obtain portions of finished products, the caloric content of the daily diet, makes up the menus and price lists. Distributes the duties in the crew of the cooks. Controls the process of cooking culinary products, develops recipes for new corporate dishes and is technological maps on them. Declares the necessary documentation, instructs cooks. He conducts full accounting of material values, equipment, raw materials, finished products.

Cook-culinary

Culinary makes the calculation of raw materials and output of finished products, makes up a menu, applications for products and semi-finished products, performs cooking, performs polishing, kneading, grinding, molding, stuffing, product stuffing, adjusts the temperature mode, determines the readiness of dishes, and measuring instrument , as well as in appearance, smell, color, taste, makes decoration of dishes and confectionery products, makes spinning dishes.

Western classification

European cuisine more often uses the project participants' naming system. The naming system originates from the Brigade System (Brigade de Cuisine) of the authorship of J. Auguste Ecskufier.

Executive Chef.(director of operations)

His responsibility lies absolutely everything related to the work of the kitchen, institution, etc., including the preparation of the menu, recruitment, economic issues. This position requires not even so many cooking skills, how many management skills and management. This is just the person who is Europeans call Chef, Head Chef (but it is not a Russian "chef"!)

Chef de cuisine (Chef)

This is the actual chef that is responsible for the preparation of dishes on a separate production. For European cuisine, especially small, often CDC and EC are the same face. It should be noted that CDC, as a rule, responds only for "its" kitchen, while EC can respond, for example, immediately for all aspects of the kitchen in several restaurants of the owner. Sometimes you can meet the name "Head of the Kitchen".

Sous-Chef de Cuisine (Su-Chef; Chef's Assistant)

Assistant and deputy chef. Can also be responsible for the schedule of work, internal logistics; Created to replace the chef if necessary. Also can help the rest of the chefs. It is clear that in large industries there may be even a few.

Expediter, Aboyeur. (Forwarder, order driver)

There is no analogue in Russian terminology. A person responsible for the transfer of orders from the table premises to the kitchen between cooks and departments, as well as organizing internal logistics. Often he is responsible for the final decoration of dishes, and sometimes this position combines a chef or his assistant. French Aboyeur means "Krikun": a person had to have a strong voice, having worked out in the kitchen noise.

Chef de Partie. (cook; chef de party)

Actually, cook. Responsible for some selected direction of culinary production. If the production is large, then the chefs of the De-Party may have assistants and deputies. Most often, the chief de-party on each form of production is only one, for more composure, it is customary to refer to the "first cook", "The second cook", etc. differ in areas:

Sauté Chef, Saucier (Sota Chef, Supil) - is responsible for sauces, for everything that is served with sauce, as well as quenching and roasting in sauces. Requires the highest training and responsibility.
Fish Chef, Poissonier(Fish Cook, Poissonne, Paspsonier) - Prepares Fish dishes, can be responsible for cutting fish and for specific fish sauces / gravy. Because of the abundance of sauces and seasonings, by the way, often in small production this work is also engaged in Social.
Roast Chef, Rotisseur (meat cook, rotisse) - prepares meat dishes, and their sauces. Cutting meat is not engaged. Often the Rotisse also performs the work of Grilliardier (next).
Grill Chef, Grillardin (Grill cook, Grilyardie, Sometimes Grill) - is responsible for the preparation of grilled dishes, grid, also on open fire.
Fry Chef, Friturier (Cook-along-roasting, frying) is a separate position of a person engaged in the roasting components of the dishes (more often than meat, so combines the Rotisse). He is the operator of frying baths (usually with an assistant).
Vegetable Chef, Entremetier (Vegetable cook, Entrhieta) - in the European kitchen system is occupied by the preparation of salads and first dishes, as well as vegetable sides and vegetable decorations. With a big load, it is customary to divide on:
Soup Chef, Potager (cook first dishes, launch);
Vegetable Dishes Cook, Legumier (cook vegetable dishes, lying).
Pantry Chef, Garde Manger (Cold snacks, Gardmant) - is responsible for cold snacks - and usually for all dishes that are prepared and served cold. If necessary and for salads.
Pastry Chef, Pâtissier (Baking cook, Patissier. Not a confectioner!) - responsible for baking, baked dishes, sometimes for desserts (but they are just the work of the pastry. There is a practice when the baking department and confectionery cuisine are significantly separated from the main one.
Secondary posts
Roundsman, Tournant. (Replaceable cook, cook tour) - cook, whose task is to be at the right time as an assistant to someone from the chef de party.
Butcher, Boucher. (Butcher; Bush) - responsible for the primary cutting of meat (game, birds) and fish, also, if necessary, for the subsequent cutting on the sub-products.
Apprentice, Commis. (A student of the cook; Komi) - so called the cook, who brings into the essence of the work of the kitchen department, or a cook who has changed the department. Actually, it is clear from the name;
Communard (The inner cook, the "home cook") - prepares dishes for the workers themselves, including kitchen chefs.
Dishwasher, Escuelerie. (dishwashing washer; Ecleri, Eccheler) - one or more people, detergent during work, as well as watching cleanliness and cuisine sanitation. There is a division by types of dishes (glass, devices, etc.).

ACF system

American federation of cooks ( American Culinary Federation.) It has a separate separation at the levels of cook art, offering certification programs.

Professional Cooking (Cooking Professional)
Certified Culinarian. - Cook (initial level).
Certified Sous Chef.- Su-chef. Inside is divided by the names of professions. Knowledge of management and planning for two people in the department is necessary.
Certified Chef de Cuisine - Chef. It is necessary to know management and planning for three people in the department.
Certified Executive Chef.- director of operations. Knowledge of management and planning for five people in the department, plus the experience of the post of CDC or EC, plus a special commission exam.
Certified Master Chef. - expert review. It is possible to obtain only after CEC, passing an eight-day practical examination exam.
Personal cook Personal Cooking Professional)
Personal Certified Chef. - Personal cook. 4 years of experience, one of them is a personal chef, plus knowledge of the management of kitchens, logistics and planning.
Personal Certified Executive Chef- Head of its own kitchen. 6 years of work, two of them - a personal cook, plus knowledge of the management of kitchens, logistics and planning.
Confectional (Baking and Pastry Professional)
Certified Pastry Culinarian. - Cook pastry. First level.
Certified Working Pastry Chef- Experienced cook-confectioner. Knowledge of management and planning.
Certified Executive Pastry Chef- Head of confectionery production. Knowledge of management and planning. Experience, exam commission.
CERTIFIED MASTER PASTRY CHEF - expert review. It is possible to get only after CEPC, passing a ten-day practical examination exam.
Administrator (Culinary Administrator)
Certified Culinary Administrator. - Culinary administrator. Confirms professional qualities in management and planning. We need experience in production, management 10+ employees in the department, theoretical examinations for planning, management, logistics, writing business plans and analytics - and of course, all basic knowledge of cooking.
Teacher (Culinary Educator)
Certified Secondary Culinary Educator - teacher. Certification for a manufacturing worker employed in training to culinary art in the institution of medium or special education.
Certified Culinary Educator- Teacher of Higher School. Certification for the production worker employed in training to culinary art in the institution above secondary education, as well as in the schools of the army. Pre-certification on CCC or CWPC.

:) If this article was useful to you, click "I like"So you will express your gratitude to the author. (Author of the article: Protchenko Arthur

Italian cook prepares truffles for visitors

Cook It is a qualified professional cook who owns all aspects of cooking, often with an emphasis on a specific kitchen. The word "cook" is derived from the term chef (French pronunciation: [ʃɛf.də.kɥi.zin]), Director or Kitchen Head. Cooks can get formal training from the institution, as well as learning with an experienced cook.

There are various terms that use the word cook in their names, and also deal with specific cooking areas, such as su-Chef which acts as the second in the command in the kitchen, or chef - de Partie which processes the specific production area. Brigade's kitchen The hierarchy system is located in restaurants and hotels that use extensive staff, many of whom use the word "chief" in their names. Under cooks are kitchen helpers . Standard Uniform Cook includes a cap (called toque), golk, vastern, apron and durable shoes (which may include steel or plastic sock).

Etymology

The word "cook" is derivative (and shortened) from the term chef (French pronunciation: [ʃɛf.də.kɥi.zin]), Director or Kitchen Head. (French word comes from Latin Head (heads) and is a doublet with the English "main"). In English, the name "Cook" in the culinary profession high kitchen 19th century. Culinary art, along with other aspects of French, presented French borrowed words in English.

Titles

Ugandysko Cook in the Big Hotel.

Different names are described in detail below, are given for those who work in professional cuisine and each of them can be viewed as a name for the type of chef. Many of the names are based on brigade de Kunet (or the brigadier system) Docucted Auguste ECCF, while others have a more general value depending on the individual cuisine.

Chef

Other names include chef , shef Manager , chef and chef . This person is responsible for all kinds of kitchen-related activities, which usually includes the creation of the menu, kitchen personnel management, order and purchase of inventory, the cost of raw material and construction of the design. Chef Traditional French term, from which the cook is received by the English word. Chef It is often used to designate someone with the same duties as a chef, but, as a rule, someone is responsible for the chef, perhaps making great executive decisions, such as the direction of the last instance menu in decision-making personnel management etc. on the. This is often the case for chefs with numerous restaurants. Participation in checking the sensory estimate of dishes after cooking, and they are well aware of each sensual property of these specific dishes.

In the UK, name chef Usually refers to hotels with several outlets in the same hotel. Other institutions in the UK tend to use the name chef .

Sous-cook

AT SOUS-chef (Popular kitchen) is the second in the command and direct assistant chef. Sous Chef works under the chef or chef. This person may be responsible for planning the staff of the kitchen, or change when the head of the head in the performance of official duties. In addition, he or she will fill out for or help Chief Partie. (Cook line) when necessary. This person is responsible for the kitchen inventory, purity, organization, as well as continuous training of all its employees. Su-Chief Responsibilities may also include the Chef Directive, in conducting a line check, and control over timely rotation of all food products. Smaller operations cannot have a su-cook, and larger operations can have more than one. Such Chef is also responsible when the chef is absent.

Special Chef

Chef-party Special, also known as the "chief station" or "cook line", correspond to a specific area of \u200b\u200bproduction. In large kitchens, each special batch can have several chefs or assistant. In most cuisines, however, the chief party is a special single worker in this department. Linear cooks are often divided into the hierarchy of their own, starting with the "first chef", then the "second cook", and so on as needed.

Commis. (Chef) Cook / Range

Commis is the main chef in large kitchens, who works under chief Partie. To learn the responsibilities and work of the station or the landfill. This may be a chef, who recently completed official culinary training or still undergoes training.

names of the brigade system

the names of the cook station, which are part of the brigade system include:

Assistant cook

Kitchen helpers of two types, kitchen-handes and stewards / cuisine portraits. Cuisine-handers help with the main tasks of cooking under the guidance of the chef. They perform relatively unqualified tasks, such as cleaner potatoes and wash salad. Stewards / Kitchen Porters are involved in the buffet, flushing and general cleansing duties. In a small kitchen, these duties can be included.

Communar Responsible for cooking for staff during a shift. This dish is often called employees or family meals.

Escuelerie. (From the 15th century French and in the related English "Kuti"), or more modern Plongeur or dishwasher, is a keeper of dishes that have a battle of dishes and keep the kitchen clean. The general humorous name for this role in some modern kitchens is " chef Plonge. "Or" Dishwasher head ".

Culinary education

Cooks in the process of study at the school of cook in Oxford, England

Culinary education is available from many institutions offering a diploma, lawyer, and programs to obtain a bachelor's degree in the field of culinary art. Depending on the level of education, it may take from one to four years. Internship is often part of the curriculum. Regardless of whether it was educated, most professional kitchens follow the discipleship systems, and most of the new cooks will begin at 2 lower levels or 1st position of the cook and work their way up.

The training period for the chef is usually four years as a student. Recently qualified cook Advanced or more is usually a torquecommis-cook consisting of a first year Commis. , second year Commis. , and so on. The wage level is usually in accordance with the chefs. As in all other chefs, in addition to the executive, the experts are placed in the sections of the kitchen (for example, starter (snacks) or entree sections) under the guidance demi Chef - DE - Partie and are given relative to the main tasks. Ideally, through time, Commis. Certain a certain period in each section of the kitchen to explore the foundations. Unaided, A. Commis. It can work on a vegetable station kitchen.

The usual formal period of learning for the chef in two or four years in college of catering. They often spend the summer at workplaces of accommodation. In some cases, this is modified to the courses "Day-Release"; The cook will work full time in the kitchen as a student, and then allocated the weekend to attend college of catering. These courses can last from one to three years. In the UK, most chefs are trained in the workplace, while most of the official NVQ level 2 or 3 in the workplace.

uniform

The standard one for the cook includes a cap called toque, a tie, a peeper, apron and footwear with steel or plastic sock. The cook cap was originally designed as a high corrugated hat called DODIN BOUFFANT or more commonly is a macaque. DODIN BOUFANT had 101 row, which represent 101 ways that the cook can cook eggs. The modern cook hat is high to ensure air circulation over his head, and also provides a heat outlet. Hat helps to prevent sweat drips down face and hair loss on food.

Ties were originally wore to wipe the sweat from the face, but now it is against the rules of hygiene, they are largely decorative. The neck tie neck was originally wore on the inside of the jacket to stop the sweat works from the face and neck down the body. The shell is usually white to show the purity of the chef and repel heat, and double-breasted to prevent serious injuries from burns. Double breasts also serves to hide stains on a shirt, as one of the parties can not be rebuttoned over another, which is common practice.

Cook - This is a specialist in cooking. A good chef is sometimes called a wizard, because he can prepare a real masterpiece from the most ordinary products, which will deliver joy and enjoyment to people. The profession is suitable for those who are interested in world artistic culture and labor and economy (see the choice of a profession for interest in school subjects).

By the way! You can or download our sample resume Cook.

What makes cook

The cook prepares dishes by special recipes, but can modify them in your own taste, that is, to approach the process creatively.

Specificity profession

The work of the chef consists of several stages:

• obtaining source products;
• maintaining technology and recipes for cooking;
• ensuring the cooking process: Preparation of the necessary equipment, preparation of semi-finished products;
• proper operation of kitchen equipment;
• ensuring proper accounting and storage of products in accordance with sanitary and hygienic standards;
• product sales.

In Russia exists classification of the profession of cookwhich differs from European and American:

• Chef -higher link in the profession. It makes applications for the necessary products, ensures their timely receipt from the warehouse, controls the timeline, the range, the number and quality of their receipt and implementation. Studying buyers demand, forms a range of dishes and culinary products, is a daily menu. Controls technology for cooking and compliance with sanitary requirements and hygiene rules. Organizes accounting and drawing up reporting on the activities of the enterprise.
• Cook-confectionerspecializes in the manufacture of confectionery products, which requires refined taste, fantasy and ingenuity.
• Cook-technologistorganizes the process of cooking products. Determines the quality of the raw material, calculates its quantity to obtain portions of finished products, calorie daily diode. Develops recipes for new corporate dishes and is technological maps on them. Declares the necessary documentation, instructs cooks.
• Cook-culinarycalculates the raw materials and the release of finished products, carries out cooking, performs polishing, kneading, grinding, molding, stuffing, filling of products, adjusts the temperature regime, determines the availability of dishes, products for control and measuring instruments, and in appearance, odor, color To taste, it produces decoration of dishes and confectionery products, divides them to portions.

Even cooking masterpieces cannot be saved in any museums. They are eaten the faster than they are more beautiful

V.Pokhlebkin

Pros and cons

pros

The profession is the chef in demand and creative, it has a place of fantasy and ingenuity. Good chefs have a high level of wage.

Minuses

Work requires great physical endurance and responsibility. Standing at the hot plate full time will endure not every person. At the same time, constant voltage of attention, when you need to follow the preparation of many dishes and there is no possibility to relax or distract.

Region is the worst of sins, but the carrier.

Place of work cook

The profession of the cook is in demand in any industry: in schools, hospitals, kindergartens, dining rooms at factories and factories, modern offices, luxury restaurants, in the army and fleet. In good hotels, the profession of cook is considered key in the hotel business. The hotels of the cook prepare themselves and in parallel control the process of creating almost all dishes - from standard breakfasts to desserts. They also participate in the purchase of equipment, make up the menu, ensure that the restaurant products are fresh and immediately entered into processing.

The chef can also open your own restaurant or cafe. Wealthy people hire chefs for home.

Cook professions can be learn at the paid courses of cooks. Also, for the development of the cook profession, it is enough to obtain a medium-sized special education, but for a more in-depth development of the profession and expansion of the horizon, a higher education is necessary. Program of preparation for the profession of the cook: 43.01.09 - cook, confectioner. To obtain the profession of a cooking technologist in the specialty "technology of catering products", it is necessary to learn about the qualification of the technologist in the secondary special educational institution. There are advanced training courses for experienced cooks. The unofficial club of the best chefs of the world "G9", organized in 2010, consists of 9 people.

Cook's abilities

• olfactory and tactile sensitivity, olfactory memory;
• good taste and color perception, flavoring memory;
• good eye meer;
• exquisite taste, fantasy, tendency to creativity;
• the ability to recognize small deviations of technological processes from the specified values \u200b\u200bfor visual features;
• the ability to simultaneously perceive several objects;
• well-developed feeling of timekeeping;
• dynamic of thinking;
• knowledge of measures, skill quickly and accurately determine the desired amount of liquid, bulk products, spices
• ability to understand as and freshness of meat, fish, vegetables and fruits
• knowledge of technologies of fast cooking dishes, how rationally distribute time
• good coordination of movements of both hands, hand hardness, brushes stability;
• ability to perform small accurate movements;
• efficiency;
• physical endurance: the ability to work intensively for a long time without reducing performance;
• energy;
• the ability to improvise;
• responsibility;
• prudency;
• punctuality, pedantry;
• the ability to switch from one activity to another;
• the desire for professional perfection.

A good cook is a lot of character, fantasies and feelings.

Emil Yun, Chef Strasbourg Restaurant "Au Crocodile"

Career

The work of the chef passes in the kitchen, in conditions of high temperature and humidity. Professional activities of the cook begins in an educational institution. Many culinary schools and colleges provide students with constant practice at the time of the entire period of study. For the subsequent successful job search, a beginner cook should be a portfolio with photos of the dishes prepared by them. This is a modern approach to finding a job that a potential employer perceives positively. A career growth from the assistant to the chef in a prestigious institution is possible in the profession of the cook.

Salary for 20.02.2020

Russia 30000-80000 ₽

MOSCOW 40000-85000 ₽

Salary of cook Depends on the region of residence, the specifics of the institution, the size of the enterprise and the circle of responsibilities that the cook performs.

Details Updated: 12/23/2019 16:29

A person whose work lies in professional cooking for others and is called a cook.

Almost every adult is able to cook some kind of dish (at least fry scrambled eggs or cook dumplings). Many (not only women, but also men) treat cooking very seriously, regularly pleased their home personally cooked delicacies.

However, the difference between such a cooking amateur and professional cooking for a large number of discerning consumers is enormous.

This profession was always in demand. It remains one of the most deficit and in our time. A good cook will always find a job.

A bit of history

It is believed that it is not the most ancient and it really is. Nevertheless, it originated in time immemorial, even before such crafts appeared, such as pottery and blacksmith. With the development of fire, people pretty quickly noticed that, for example, roasted meat roasted on coals than raw, and the smoke in the smoke is not only tastier, but can also be stored longer. At the same time, the results of even such primitive cooking in all people were different: one roasted meat was powdered soft and juicy, and the other is tough and dry.

Quite quickly allocated the most skilled chefs, who began to be mistaken cooking for all the tribe or genus.

The first documentary mention of the Cook Profession is dated about 2000 to N. E. We are talking about people who hired cooking food for the soldiers of Cretan troops.

Since then, throughout the history of mankind, in any society, regardless of its public building and economic formation, cooking for large teams (army, fleet, etc.), as well as for rich and influential citizens (monarchs, aristocracy etc.) trusted professionals. And with the emergence and development of such an industry, as catering, the demand for qualified chefs was only intensified.

Features of the cook craft

This profession, like any other, has its advantages and disadvantages. Among its advantages can be noted in demand (a good cook will be easily found work, and highly paid), the presence of a creative component and the possibility of professional growth.

As for the shortcomings, the work of the cook is conjugate with serious physical exertion (just to be continuously all day next to the hot stove is already hard, and it still needs to work). It requires a continuous concentration of attention, excellent memory (especially when you have to control the simultaneous preparation of a large number of different dishes) and implies a serious level of responsibility.

Responsibilities

The list of specific duties of the cook is determined by the place of his work and the post.

In general, it will include the following steps:

• obtaining source food and semi-finished products;
• provision (preparation and monitoring of the state of required equipment, semi-finished products, etc.);
• direct preparation of dishes (or personal, or general management of the process and its control) according to the recipe for the approved technology.

The duties of the chef also usually include:

• monitoring the status of kitchen equipment and compliance with the rules of its operation;
• accounting for products and the organization of their storage according to current sanitary and hygienic rules and standards.

For the quality of the cooking cooked by him (under his leadership), the cook usually responds personally.

Important qualities

To achieve success in the profession, the cook must possess:

• excellent memory (including olfactory and taste);
• good color perception and high taste sensitivity;
• accurate eyemeter;
• ability to promptly recognize the deviation during the technological process on poorly promotional visual and / or eye signs;
• impeccable taste;
• well-developed sense of time;
• the ability to simultaneously perceive several different objects.
• dynamic thinking.
• good physical conditiones: endurance, coordination of movements, developed petty motor, etc.
• responsibility, punctuality.

This is not a complete list of qualities that should possess (or develop in yourself) anyone who wants to achieve the heights of the cook craft.

What should any cook know and be able to know?

Each cook is necessary:

• skill at first glance accurately determine the quality and level of freshness of the source food (meat, birds, fish, fruit, etc.)
• to know the measures taken in cooking, be able to make an eye with high accuracy to determine the amount of liquid and bulk ingredients.
• know technology preparation of multiple dishes, be able to optimally organize the process of their preparation.
• wake up in modern kitchen equipment.

Professional growth

The cook usually begins to see their professional activities during the period of study, since most of the specialized colleges and schools provide their students with practice during the entire period of study.

After the release, a novice cook can find a job in one of the institutions of catering, a departmental dining room, etc. It will be useful to make a portfolio with photographs of personally prepared dishes, many employers have quite positively to such an approach in finding work.

In the future, career growth from the assistant cook in the usual dining room to the place of the chef's chef elite restaurant (or a personal cook of some oligarch billionaire) is possible. Often, professional cooks, having gained sufficient work experience, open your own business.

Where do you teach on the cook?

In each major city, there is a college (and often not one), where you can get the profession of the chef. They are accepted by persons who have both complete (11 classes) and incomplete (9 classes) secondary education.

Very often, such colleges are organized in large catering and food industry enterprises, which guarantees rapid employment to their graduates.

And it leads us to the very question: what are the types of chefs?

A bit of history

In the 19th century, the French "Kitchen Brigade" arose, developed by the borrhem of Augzhem Esksfier. This system has secured different positions of cooks. The purpose of the system is a hierarchy in a large kitchen for more efficient work. Of course, this system is not suitable for each restaurant, in small restaurants one chef assumes the duties that the ECCF system would be assigned to 3-4 people. But still these are the basic types of cooks that the restaurant must take note.

Types of chefs

The position of the Chef is a high position in the kitchen. The restaurant can hire the manager of the Chef (Manager) and chefs with a different specialization (SPECIALIZED). Each Chef performs certain tasks: from the organization of training new kitchen staff before the development of recipes. To become an excellent chef, you will need years of practice, learning and experience, as you have to start with the "bottoms" and climbing the career ladder to your goal.

Managing chef

Among the managers, the chefs also have its own hierarchy: each has its own area of \u200b\u200bresponsibility.

Restaurant / Brand Chef (CheF-Owner, Group Chef)

• The main task: Business management
• Only 1 in the restaurant / network restaurants
• Responsible for launching a restaurant, developing a concept
• Often work on creating a menu

Executive Chef (Executive Chef, Chef De Cuisine, Head Chef)

• The main task: Kitchen management;
• Only 1 in the kitchen, so for this post a great competition;
• Put daily tasks, analyze costs, preparation processes, menu planning;
• They usually create most new recipes and dishes in the menu.

Su-Chef, (Sous Chef, Second Chef, Under Chef)

• The main task: Command management;
• May be greater than 1 in the kitchen, depending on the scale of the restaurant;
• Thought up dishes and product lines;
• Manage the kitchen in the absence of lead chief;
• Often help new employees in learning.

Senior Chef (Senior Chef, Chef De Partie, Station Chef)

• The main task: Responsible for their workshop / plot;
• Usually more than 1;
• Each mounted zone of responsibility;
• Usually they are experts on certain types of dishes in the menu and ensure that their workshop leaves high-quality dishes.

By the way, we have the best inventory for the work of the cook from professional brands!

Types of chefs on specialization

There is no hierarchy between the chefs with a different specialization. They are responsible for their types of dishes, for their area.

Pastry Chef, Patissier)

• The main task: Prepare baking, desserts, confectionery;
• Usually responsible for all the desserts menu;
• This position requires high skills, diplomas of good schools;
• In confectionery, this post is equivalent to the post of executive chief.

Sauce Chef (Sauce Chef, Saucier, Saute Chef)

• The main task: Choose and cook sauces under a certain type of dish;
• They can also prepare soups and stews;
• As a rule, this position is found in the restaurants of French cuisine.

Fish Chef (Fish Chef, Poissonier)

• Main task: prepare seafood;
• Can be responsible for the purchase and selection of seafood in the local market.

Vegetable Chef, Entremetier)

• the main task: Prepare vegetables and fruits;
• Also can be responsible for soups or dishes from eggs.

Meat Chef, Rotisseur, Roast Chef)

• the main task: Prepare meat with different methods - from extinguishing to grill.
• May be responsible for choosing meat and its purchase from suppliers.

Cold Chef (Pantry Chef, Garde Manger)

• the main task: Cook cold dishes - salads, cutting, cold sauces;
• It can also be drawn by cold dishes in a buffet, carving, thread on ice.

Fryer Chef (FRY Chef, Friturier)

• the main task: Prepare food in deep fryer;
• Usually such chefs can be found at Fast Food enterprises.

Grill Chef (Grill Chef, Grillardin)

• the main task: Prepare grilled products;
• We usually prepare meat on the grill, but sometimes also grilled vegetables.

Chef (Butcher Chef, Boucher)

• the main task: Fervent meat for other workshops;
• Usually required only in very large restaurants.

Types of cooks

Cooks usually occupy the initial position and are trained in chefs and specialized chefs. Cooks are more often prepared by the recipes that they were given and they often go from one position to another to gain experience.

Line Cook (Line Chef, Commis)

• The main task: Prepare what you need and perform a number of different tasks;
• Learn different styles of cooking at the chefs with a specialization.
• Can visit cooking schools or trained in their workplace;
• You can perform simple tasks: take orders, chop vegetables, prepare plates for serving.

Cook on blanks (Prep Cook, Kitchen Porter, Kitchen Hand, Kitchen Assistant)

• The main task: Responsible for billets and simple daily tasks.
• Simple tasks: Cut the ingredients, marking the workpiece, wash the working tables.

Cook on pickup (Relief Cook, Chef de Tourant, Roundsman, Swing Cook)

• The main task: Be on picking where assistance is required;
• Helpers of chefs that are too downloaded in their workshop.

SHORT ORDER COOK

• the main task: Prepare quick and simple dishes;
• Take on the preparation of simple dishes, unloading chefs;
• Typically prepare sandwiches and salads.

Yes, in Russia rarely meet all these posts, we usually have chefs-universal, cooks hot shops, a cold shop, the chefs of the distribution line. Plus, our restaurants are still more nimble. But in Europe and America, such an accurate specialization and division of labor allows the kitchen to work quickly, trouble-free and efficiently. Well, many of our chefs leave just abroad, and suddenly you will ever manage to work on such a large kitchen working as a coherent mechanism?

In any case, we wish you great success in your profession!