Introduction
Chef is a person who highly trained, skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word chef is come from the term of chef de cuisine and it literally means “the chief” in French. While in English, the title chef in the culinary profession originated in the haute cuisine of the 19th century which introduced many French words into the English language. Chef also called as cooks. Every kitchen has a chef who is responsible for the operations of the entire kitchen.
Hierarchy of Chef
There are various titles are given to those working in a professional kitchen and each level can be considered a title for a type of chef. The title of the chef is Chef de Cuisine, Executive
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Chef is the CEO of the kitchen and often the restaurant .The chef is not only the one who chooses the direction for the food and conceives the dishes for the menu but they are often the high profile Chef that the public will know, even though they are seldom in the kitchen and rarely cook.
2. Executive Chef
Executive chef is the top of the kitchen management structure. They have to report with Chef de cuisine if the chef present. But since the Chef de cuisine is only available at largest establishments, the executive Chef is usually the top. Executive chef is the visionary leader, responsible for conceiving menu ideas, creating recipes, establishing standards, controlling costs and performing many administrative tasks. Since they have high responsibilities, he or she just do very little actual cooking.
3. Head Chef
Head chef is title that given to the Executive Chef or Chef de Cuisine in a small or medium sized operation. They are the person who is responsible for planning menus, liaising with suppliers, controlling budgets and managing staff. Normally the Head Chef and an Executive Chef will not be in the same
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Chef de Partie
Chef de Partie literally translated as Chef of Section and refers to a Chef in charge of a certain section such as grill or sauté. This is a term that can have precedents such as Senior or Junior.
6. Commis Chef
Commis Chef is the junior staff in the kitchen and does most of the work. The food that we eat in restaurants normally prepared by them. But the food that prepared by he or she is fully watched by their seniors.
7. Trainee Chef
Trainee chef also named as apprentice. These kinds of chefs are technically in training, although the training never stops as all Chefs tend to continue to learn from one another. Duties that assigned to Apprentice Chef can test a young Chef mettle, but the same duties lead to a great appreciation for their career choice as they advance up the hierarchy.
8. Pastry Chef
The Pastry Chef is the king or queen of the pastry section. They are responsible for the deterioration and impressive desserts and sweets that can be found in hotels and restaurants .
Depending on the size of the operation the pastry section can have its own hierarchy within, however the whole section most likely still reports to the Sous and Executive Chefs. The pastry section is a own world and often are separated from the main kitchen . Pastry Chefs are cut of the same cloth as most Chefs and can function under high pressure and at a fast pace , but they often have a higher level of tolerance and patience
... Wolfgang Johannes Puck, a no-quitter, has made his dream come true. He has taken what his mother knew and shared with him, making him a well-respected chef, restaurateur and businessman. With a dream in his heart and encouragement from a friend to follow his dream, this famous chef has built three companies under his name. Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide,
In the modern day, being classified as a great chef in the public eye is no longer just judged on food quality. Previously, chefs used to be judged only on the taste and look of their food. In more recent times, chefs are under great scrutiny in all aspects of their public lives. Chefs are now judged on their restaurants and television shows, as well as technical kitchen skills, such as the taste and look of their food and their training in culinary schools. The characteristics Bobby Flay exhibits prove him to be a superior chef compared to Rachael Ray.
Chef is revealed as a poseur. The “woman” is one who will not accept Chef’s homemade theory of relativity ie if he wears the shirt of Professor he is keeping him alive. He bargains: ” The woman does not see how she is murdering her husband, right here in the post office lobby. He whispers to her: Let me go home with you. I’ll be a father to your son, and I’ll warm your bed, and I’ll keep you safe.” The offer is
Chef Anne Burrell is the hostess of many cooking shows and an exceedingly famous chef. She started cooking at an early age. Through her life and education, she was able to work in many restaurants as well as star and co-star in many shows. She was inspired by many people and contributed numerous recipes and shows to the cooking community and everyday people.
The rest is history. Bouchon is a chain of restaurants and bakeries all around the USA. He is the only chef to be awarded three Michelin stars simultaneous for two different restaurants.
I believe in the old adage, “treat others as you wish to be treated”, and along with a healthy dose of common sense goes far in producing a healthy work environment. I think a chef can still remain authoritative, but be respectful of your employees’ social and mental needs thus creating a solid team of individuals willing to give it their “all” in the work environment according to the business organization known as Call of the Wild (n.d.). Therefore, as executive chef I would, I think team building is essential through rewards, training, and involvement as well as proper equipment to accomplish tasks. In order to eliminate food waste I would install a POS system at each station, thus giving those staff members the responsibility for their portion of the dish. Employee recognition definitely is a morale builder. Furthermore, I consider policies such as
People are influenced by everything from jobs, music, fashion, certain people, even to different cultures. Chefs never seemed like the group of people one would expect to have an impact on the world, but they do. They change the way people see food and show that it is far more than just a way to stay alive it is sort of like a new way of life to say. There was one woman who changed the scene entirely, by graduating from the Parisian cooking school Le Cordon Bleu, publishing 19 books, airing 13 television shows, and having 8 DVD releases. Julia Child has been an inspiration for many cooks but has also influenced society as a whole while changing the way people thought about food and at the same time, revolutionizing the professional cooking industry for women.
“Comme un Chef” is a french movie that was made in 2012, and it tells the story of a man named Jacky who loves cooking, and his dream is to work in a restaurant. However, wherever he goes, he gets kicked out. One day, though, as Alexander Legarde is going to work, he hears people from a restaurant saying that they want Jacky’s cooking. Curious as to who Jacky could be, Alexander asks, and then goes over to Jacky in order to ask for his recruitment. Then, Jacky gets a job in Alexander’s restaurant.
Alice with her self sustaining restaurant, friends and family based meals. Taking what the community has to offer and giving right back tenfold! thats what being a chef is. Being a chef really has nothing to do with how efficiently you can butcher half a cow, how perfect your battonet slice is, or how aromatic and golden your basic stock is. Being a chef is being a community leader/activist.
Back ground information about Jamie Oliver James Travel Oliver, who was born in 1975, is a famous chef, TV programmer and writer. He started working in the kitchen with his family in Essex. He has passion about good food for every people, since he was teenager. He dedicated his life for kitchen .His TV programs, which about food, are watched at least 100 countries.
This means that the members with the most power and position will be the general manager and the assistant manager. They will be in charge of the front and the back of the restaurant operations. From there, the associates such as the accountant, bookkeeper and landlord will wield power and advice as needed. The landlord in particular will be involved in any issues regarding our choice of location.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
Most chefs’ or home cooks finish high school in the hope of getting in to a culinary institute where it is somewhat competitive to get in. Some might attend a community college which can also be competitive. Some without the finance or time for school, but who still have the passion for cooking, get their G.E.D. and try for an apprenticeship. In hope to gain quicker experience, they try to learn everything they can from their mentor on the job, instead of college, and could become rather successful.