opportunities in culinary arts profession

8/8/2019 Opportunities in Culinary Arts Profession

1/22

Opportunities in Culinary ArtsProfessionPrepared by:

Mrs. Nora Manapat


2/22


3/22

Food and Beverage Managers - Manage allfood and beverage outlets in hotels and other largeestablishments

Food and Beverage Controllers - Purchaseand source ingredients in large hotels as well as

manage the stores and stock control.

Consultants and Design Specialists - Works

with restaurant owners in development of menus,layout and design of dining room and establishingcosina protocols.


4/22

Salespeople - Introduce chefs and businessowners to new products and are able todemonstrate the proper use at equipment. Theymay sell any range at products needed in the

industry from various food products to equipment.

Teachers -teach others how to pursue goals inculinary arts.

Food Writers and Food Critics - Establish apublic contact with the public on food trends, chefsand restaurants. Many write for newspapers,magazines and some publish books.


5/22

Food Stylists and Photographers - Work withmagazines, books, catalogs and promotional andadvertising to make them visually appealing.

Research and Development Kitchens -Develop new products for commercialmanufacturers, they can also be test kitchens forpublications or others can be kitchens forrestaurant chains or grocery chains.

Entrepreneurship - They develop their ownbusiness with examples including restaurants,bakeries, specialty food manufacture (chocolates,

cheese etc.).


6/22

Chef

The word "chef" (from Latin caput) is theabbreviated form of the phrase chef de cuisine,

the "chief" or "head" of a kitchen. The title chef in the culinary profession

originates from the roots of haute cuisine in the19th century.

The English-language use of the word chef hasbecome a term that is sometimes used to meanany professional cook, regardless of rank.


7/22

Chef de cuisine, executive chef and

head chef This person is in charge of all things related to the

kitchen which usually includes menu creation;management, scheduling and payroll of entire

kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from

which the English word chef is derived.

Head chef is often used to designate someone with

the same duties as an executive chef, but there isusually someone in charge of them, possibly makingthe larger executive decisions such as direction ofmenu, final authority in staff management

decisions, etc.


8/22

Sous-chef

The sous-chef de cuisine (under-chef of thekitchen) is the direct assistant of the executivechef, and is second in command.

This person may be responsible for schedulingand substituting when the executive chef is off-duty.

The sous-chefwill also fill in for or assist thechef de partie (line cook) when needed. Smalleroperations may not have a sous-chef, whilelarger operations may have multiple.


9/22

Expediter

The expediter (in French aboyeur) takes the

orders from the dining room and relays them tothe stations in the kitchen.

This person also often puts the finishing toucheson the dish before it goes to the dining room.

In some operations this task may be done byeither the executive chef or the sous-chef.


10/22

Chef de partie

Achef de partie, also known as a "station chef"or "line cook", is in charge of a particular area ofproduction.

In large kitchens, each station chef might haveseveral cooks and/or assistants. In mostkitchens however, the station chef is the only

worker in that department. Line cooks are often divided into a hierarchy of

their own, starting with "first cook", then"second cook", and so on as needed.


11/22

Station-chef titles Saut chef

French saucier IPA- [sosje]

Responsible for all sauted items and their sauce.

This is usually the highest stratified position of allthe stations.

Fish chef

French poissonnier IPA - [pwasoe]

Prepares fish dishes and often does all fishbutchering as well as appropriate sauces. Thisstation may be combined with the saucier position.


12/22

Roast chef

French rtisseur IPA- [otis]

Prepares roasted and braised meats and theirappropriate sauce.

Grill chef

French grillardin IPA[ijad]

Prepares all grilled foods; this position may becombined with the rotisseur.

Fry chef

French friturier IPA - [fityje] Prepares all fried items; this position may be

combined with the rotisseur position.


13/22

Vegetable chef

French - entremetier IPA- [tmetje] Prepares hot appetizers and often prepares the soups,

vegetables, pastas and starches. In a full brigade system a

potager would prepare soups and a legumier would prepare

vegetables

Roundsman

French - atournant IPA- [tun]

Also referred to as a swing cook, fills in as needed onstations in the kitchen.

Pantry chef

French - garde manger IPA- [ad me]

Responsible for preparing cold foods, including salads,cold appetizers, pts and other charcuterie items.

.


14/22

Butcher French boucher IPA- [bue]

Butchers meats, poultry and sometimes fish. Mayalso be responsible for breading meats and fish.

Pastry chef French - ptissier IPA- [patisje]

Prepares baked goods, pastries and desserts. Inlarger establishments, the pastry chef often

supervises a separate team in their own kitchen orseparate shop.


15/22

Commis

A commis is an apprentice in larger kitchens that

works under a chef de partie to learn thestation's responsibilities and operation. Thismay be a chef who has recently completedformal culinary training or is still undergoing

training.


16/22

Kitchen assistants

Kitchen assistants (often known as kitchen

porters or kitchenhands) are usually kitchenworkers who assist with basic tasks, but havehad no formal training in cooking. Tasks couldinclude peeling potatoes or washing salad, for

example. Smaller kitchens more commonly havekitchen assistants who would be assigned a widevariety of tasks (including washing up) in orderto control costs.


17/22

Acommunardis in charge of preparing the meal

for the staff during a shift. This meal is oftenreferred to as the staff or family meal.

The escuelerie (from 15th century French and acognate of the English "scullery") or dishwasher,

is the keeper of dishes, having charge of dishesand keeping the kitchen clean. A commonhumorous title for this role in some modernkitchens is chef de plnge or "Dish Pig".


18/22

Chefs Uniform


19/22

The standard uniform for a chef includes a hat,necktie, double-breasted jacket, apron,houndstooth (checkered) trousers (to disguisestains) and steel-toe- (or plastic-) capped shoes

or clogs. A chef's hat (toque) is tall to allow for the

circulation of air above the head and alsoprovides an outlet for heat. The hat will assist in

the prevention of sweat dripping down the face.Skullcaps are an alternative hat worn by chefs.


20/22

Neckties were originally worn to allow for themopping of sweat from the face, but as this is

now against health and safety regulations, theyare largely decorative.

The chefs neck tie was originally worn on theinside of the jacket to stop sweat running from

face and neck down the body


21/22

The jacket is usually white to repel heat anddouble-breasted to prevent serious injuries from

burns and scalds. The double breast serves toconceal stains on the jacket as one side can berebuttoned over the other.

An apron is worn to just-below knee-length also

to assist in the prevention of burns because ofspillage. If hot liquid is spilled onto the apron, itcan be quickly removed to minimize burns andscalds.


22/22

Shoes and clogs are hard wearing and with asteel-top cap to prevent injury from fallingobjects or knives.

According to some hygiene regulations, jewelryis not allowed apart from wedding bands.

Additionally bandages should be blue in order tomore easily identify any that have fallen into

food during preparation. Bandages on the hands are traditionally coveredwith rubber gloves.

opportunities in culinary arts profession

Documents