A Chef is one of the most challenging and demanding jobs out there.
A restaurant's success can literally stand completely on the
shoulders of this one person who rarely logs in less than 50 hours per week.
Below is another great "back of the house" article
by Mike Churchill that I would like to share with you.
It is featured on my articles pages at:
http://www.topserveconsulting.com/articles/becoming_a_chef.html
Becoming A Chef: Specialty Chefs and Their Responsibilities
When most people talk about becoming a chef, it is assumed their
goal is to attain the title of Executive Chef. However, there are
many specialty chef positions available to those who have the
proper culinary arts training.
If you dream of becoming a professional chef, take a few moments to
look over the list below. While small restaurants might not offer
all the positions listed, you'll likely find them in many larger
restaurants in popular cities such as San Francisco or Miami.
Culinary school instructors advise building your skills in the
various specialties in order to move up in position and
responsibility.
Line/Station Chef - An entry-level position for those just out of
cooking school, a Line or Station Chef (also called a Line Cook)
prepares one type of food. Vegetable Chef/Cook, Fry Chef/Cook and
Grill Chef/Cook are commonly known titles. There are normally
several line chefs at each restaurant.
Garde Manger Chef - The Garde Manger Chef requires special culinary
arts training in working with cold food preparations. Dealing
exclusively with cold sauces, the Garde Manger Chef creates and
prepares vinaigrettes and dressings. S/he is also responsible for
developing new salsas, pickles, chutneys and relishes. Other dishes
are often created to include the sauces or relishes the Garde
Manger Chef prepares; for example, swordfish with mango chutney
would be a collaborative dish between the Garde Manger Chef and the
Executive Chef.
Pastry Chef - Responsible for all the breads, pastries, cakes and
confections, the Pastry Chef has a sweet job. As a Pastry Chef,
you'll have the responsibility of developing and designing the
dessert menu as well as all bread items used by the restaurant.
Creativity and an eye for beautiful presentation are must-have
qualities.
Sous Chef - The second in command behind the Executive Chef, the
Sous Chef is a conductor of sorts. S/he is usually a culinary
school graduate with several years of practical work experience
under their belt. They finish and/or decorate special dishes or
presentations; however, they also have many responsibilities that
are not cooking related. A Sous Chef maintains kitchen records,
estimates the types and quantities of food that need to be
purchased, inspects the kitchen along with its equipment and
utensils, and assumes the role of the Executive Chef in her/his
absence.
Executive Chef - Normally a cooking school graduate with
exceptional experience in all aspects of cooking, the Executive
Chef is the final authority in the kitchen. The Executive Chef
oversees the kitchen staff and directs the preparation of all food.
His/her responsibilities might also entail allocating serving
sizes, ordering food and/or supplies and assigning work schedules.
The Executive Chef helps create and approve menu items and daily
specials.
As you can see, becoming a Chef can mean several different things,
depending on your passion, your education and your experience. Not
all strive to be Executive Chefs. Those with a love for sweets
might acquire culinary arts training with a strong emphasis in
pastries in order to later open their own bakery. The possibilities
are endless yet are certainly obtainable for those who have talent,
passion and a love of cooking.
Mike Churchill provides online marketing support for Le Cordon Bleu
College of Culinary Arts in Miami. Cooking school applications are
currently being accepted.
http://www.miamiculinary.com/
If you have a love of cooking and are in
Miami, culinary school could be your next step.
*******************************************************************
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Please note: Most of the Google links on the sides of the articles
will bring you to websites related to the theme of that article.
Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808
Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA
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