The positions in the culinary field always has some advantages and disadvantages in this profession. Why, because in the this profession you start at the bottom then you work yourself up to the top. Everyone is looking and wait to take your position next in the kitchen so there are some pros and cons of being a line cook or a Sous chef like the salary, job, and stress.
The line cook is a position in the kitchen and there job are prepping ingredients and assembling dishes according to restaurant recipes and specifications. One of the disadvantage is line cooks usually work in a hot, noisy and stressful places in the kitchen. Also trying to keep a clean work station and Taste products and keep records in order to accurately plan food production
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But the sous chef needs to have at least 5 years of kitchen experience and a college degree. Also a Degrees in culinary arts are preferred but not required. The position is ideal for someone with a strong business management background. Also on the other hand a sous chef has some advantages like earns an average salary of $40,522 per year. A skill in Budget Management is associated with high pay for this job. For the first five to ten years in this position, May work in a variety of settings, Jobs available nationwide, and Second highest rank in the kitchen. Being does come with some good perks. Yet sous chef have to deal with the high pressure of stress in the kitchen because of you have to worry about employees showing up. where is the money going to come from to pay the bills. The sous chef is like the managers because of the second highest rank in the kitchen; they have to help run the business by keep up with their delivers with a consistent quality and cost. Then having to work in a Cramped conditions can play a part like working in a hot kitchen, with a fast-paced in a mostly chaotic
Assistant manager are paid only about $400 a week and follow the directions of a corporation that exists far away from the actually location of the restaurant. Management only job is to ensure that money is being made and to not cut the employees any slack. “You give and you give and they take”, Gail another employee informs Ehrenreich. Gail vows to never work in management again for this reason. Management can sit around for hours at any time that they want.
The restaurant server is one of the most popular jobs in the country and according to the National Restaurant Association, currently, 1 in 12 Americans work in the restaurant industry and about 50 percent of all adults have worked in the industry at some point during their lives. The industry is clearly very large with over 13 billion workers, but overall, workers in the industry do not get paid very well. According to the U.S. Department of Labor (DOL), the average annual salary for a server is just over $20,000. In fact, servers are twice as likely to use food stamps as the rest of the U.S. workforce and three times as likely to be living in poverty.
From a simple blue collar job to being lifted into something extraordinary, the position of chef has been extremely sought after recently. The stresses of the kitchen have been pushing out the older chefs and getting replaced by young professionals eager to join the trade. Remaining positive in the workplace is vital for chefs in order to prolong their careers in the food
In this paragraph you’re going to read about the educational requirements and recommendations. There are several different ones for you to choose like a diploma or certificate. In my opinion I will go for a diploma because you can get a lot of recommendations. The diploma or certificate gives you more knowledge for an entry level position. Like all the different degrees can give you more skills like an associate is like for more skills and more basic education. But a bachelor is more advance and teaches your more stuff. But it depends all whatever level of education you choose. Choose wisely and make a smart choice. The most things you should consider are when your comparing culinary programs are the faculty. But the faculty should have appropriate educations and industry experience like you don’t want a newbie to be teaching you how to bake. Accreditation like if you are looking for American culinary federation or cordon bleu or other recognized culinary accreditation. Facilities should learn to cook in professional kitchen with the industry standard equipmen...
Since time began there have been many famous chefs whose names are widely known globally for their many skills and practices they have demonstrated and or passed on to the next generation. To be a good chef you must have a strong passion for food and realise we as humans can always look to learn more.There truly is no limit to the information that is available in regards to the world of food and drink and a good chef must understand and embrace this.
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.
From (very old time in history) times and up to Escoffier, the professional kitchen had been composed of separate independent sections, operating (in a self-ruling way), which resulted in (making copies of something/more than one person or company doing the same thing) of labor, waste of food, and (not agreeing/not happening in the same way) quality. Escoffier's fame/respect had the ripple effect of lifting up/raising up the status of cooks from laborers to artists. Kaiser Wilhelm II once said to Escoffier, "I am the Emperor of Germany, but you are the (male ruler of a country) of chefs." Hotel operator Cesar Ritz , whom Escoffier met in 1884, gave/given not only the stage for the young chef's talents, but also the audience. Ritz's respected and admired Savoy and Carlton Hotels' kitchens were headed by Escoffier during a time in history when the international customers included the rich, the powerful and the famous. Ritz and Escoffier redefined restaurants and raised hospitality to (unlike any other thing in the world)
Restaurant workers are divided into two groups. “Front of House” workers and “back of the house” workers (Foodispower, 2014). The “Front of House” workers are the one that works with the customers. They’re the one that interacts with them and puts an image to the name of the restaurant. Meanwhile, “back of the house” workers are the ones that works behind the scene including the chefs and kitchen hand. It doesn’t matter what group you work at, working in a restaurant is fast-paced, stressful, repetitive, and physically challenging. Working overtime is also common. That’s why managers are responsible for the motivation of their staff. With all the cons of working in a restaurant, the manager should be able to still show their staff the benefits
Skills learned and enhanced through the culinary arts classroom can be transferred to everyday life and in a future workplace. Teamwork will be a demand in almost every career, and is a skill that needs communication and the ability to efficiently work well with others. Additionally, safety and sanitation practices learned in culinary arts with food, can be carried to personal hygiene and safety and sanitation in the workplace. Essential skills such as teamwork and safety and sanitation will be beneficial in not only in the classroom of culinary arts but in everyday life and future careers.
Every career field has its dark secrets that no one wants to talk about, even the best fields that a person could go into. Many people do not understand that there will always be setbacks and problems within a career field and that they need to overcome them. The one career field that no one suspects having dark secrets and problems is the the culinary industry. One of the dark secrets is that this career is difficult for women. A career in the field of culinary arts is hard for women to pursue because they have to choose between their family and their career, there is extreme stress that could lead to mental and physical problems, and there is evident sexism within the industry.
I enjoy leading people and working with others to find out what would work best for them. The skill set that is acquired for this job is one that I believe I am obtained from my past jobs as a waitress and in my culinary classes from high school. This career is interesting, because of its social aspect. Hotel/motel manager’s work revolves around the happiness of their guest. Guests are the most important part of the hospitality industry (Brymer 5). If a guest is not happy, the hotel might decline in business. Managers are usually responsible for satisfying the needs of guests. They also get paid a decent amount of money to work with the guest’s needs. Although most hotel managers are on call twenty-four hours a day, they should be able to have appropriate hours if a respectable staff is hired and properly trained. The only thing I dislike about this career is that the industry might be growing, but less managers are being hired. More hotel companies are building limited-service hotels and fewer full-service. In a limited-service hotel, there aren’t as many departments, so less managers are needed. There are also some companies that have just hired one manager for a region and not just for a single hotel. Another potential downside of this career is the long hours that may be needed if there was to be a problem within the hotel. A manager could also have a problem with a guest that would require the personal attention of the manager. These things usually rarely happen, but a manager should be prepared for these occurrences. I would like to keep this option open for me as a career, because I believe that it would suit me.
It takes a lot of hard work and dedication to be a chef. However, if one has a passion for cooking it will pay off. I am a creative person and cooking has endless possibilities of creativity, such as the way you make it and the way you plate it. I want to become a chef and hopefully open a restaurant one day. To do that, you need to learn the basic skills. Julia Child once said, “No one is born a great cook, one learns by doing.”
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
Being a professional chef like any profession has a great many sides. The career opportunities for a chef that
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 ...