A chef is a professional cook who possesses proficiency in preparation of food. A chef focuses on a particular cuisine. A chef supervises the kitchen which includes the menu planning, pricing, food preparation, supplies, quality of service, safety, and staff. Chef receives a training from a recognized institution and enrolled with an experienced chef.
Chefs prepare food in restaurants, cafes, bars, and hotels. They also direct other food preparers on the best way to whip together dishes-including appropriate garnishing and presentation of the dish.
They manage the preparation of food for its garnishing and presentation, as well as, the seasonings for a perfect taste.
A chef orders food or kitchen supplies and provides cost estimates to the employer
They monitor any staff requirements and production schedules to be sure any services are delivered on time.
They need to have knowledge of customer and personal service in order to achieve customer satisfaction
They need to be up-to-date on public safety and security.
Executive chefs tend to work outside of the kitchen in developing new recipes, planning menus, hiring or training food preparation workers.
Chef also preserves a record of food supplies, following a food budget, doing purchase orders.
Chefs job role also includes reporting to the head restaurateur and completing other administrative tasks in their office.
Applicants must have knowledge about the working method of a kitchen and restaurant and are vitally important to become a chef. Beginners should involve themselves in works such as including washing dishes and taking out the trash.
Choose a relevant high school class, which may include computers, English, mathematics, business, food handling and safety as well as cooking. Applicants need to check on and see if your community provides a chef-training program. Students parallelly need to obtain experience in the industry, hence, one should try and get a job in a restaurant.
Duration of a culinary school is dependent on the program student opts for. The most common result is the diploma, associate or bachelor’s degree – master’s culinary degrees are scarce in the United States. To become a chef there is no need for a prior formal education. However, specialized knowledge and skills are learned during the program can serve aspiring chefs in good stead when honing their kitchen work.
Establishing career as a chef requires working experience. Students can get additional training under a guidance of a professional chef. This can be attained either by an internship or apprenticeship or simply through day-to-day work and helps to heighten the skills and knowledge that every chef needs.
Certification isn’t mandatory to become a chef; however, it makes it easier for students while applying for high competitive chef positions. Certifications help market a chef’s cooking skill, as well as possibly lead to more opportunities for improvement.
A chef certificate takes around a year to complete and provides arts training. It is the fastest way to get a cooking training and curriculum is intense and basically focuses on learning and obtaining practical skills. Programs under certificate include
Create dough and various bread
Basics of preparing pastries, pies, cookies etc
Baking techniques for producing on a large scale
Identify and explain baking terms
Ingredients, equipment, and tools
Employ safe food handling practices
Focus on how ingredients react
Method of food preparation
Factors that affect the taste
Understand basic food safety issues
Develop and evaluate the quality of food products
Food chemistry and food analysis
A detailed study of the equipment’s in kitchen
Specific tools and cooking techniques
Food sanitation procedures
Common cooking methods
Tools used for creating a variety of dishes
Principals of sanitation and personal hygiene
An associate degree takes two years to complete and is one of the most popular ways to get a cooking degree. An associate degree is offered by community colleges and culinary schools. In the course duration, students would expect to gain an extensive array of culinary skills and knowledge that will provide the foundation for a career as a chef
Prepare international dishes
Using correct ingredients
Methods and tools used for preparation
Non-conventional and culture-specific cooking methods
Requisitions for test menus
Teaches the importance of sanitation protocols
Education about avoiding food-borne illnesses
Applicable local laws and ordinances will also be discussed
Produce clean, safe food
Importance of personal hygiene
Prevent contamination from equipment
How to acquire ingredients
Understanding of food purchasing
Methods to provide a steady supply of ingredients
Identify proper ingredients
Market factors affecting cost and availability
Mechanics of purchasing
A bachelor’s degree takes about four years duration. This course exposes a student to various skills and knowledge regarding a variety of cuisines from around the world and learns about the business aspects of running a restaurant or food business. The bachelor’s degree topics include culinary topics as well as management related training and concepts.
Supervision of dining room employees
Proper equipment and settings
Dining room operations and procedures
Use of correct flatware placement
Correct glassware placement
How to properly greet guests
Traditional French cooking styles and ingredients
The history of French cuisine
How to make classic French dishes
French cooking methods
Express likes and dislikes
Order food and drinks
The basics of marketing concepts
Apply the above principles to the food service and restaurant setting
Menu development and course selection
Customer service techniques
External marketing tactics
Market mix components