Chef

All you want to know about Chef

For other uses, see Chef (disambiguation).
Chefs in training in Paris
Chefs in training in Paris

A chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef.

Contents

Word history

"Chef" (from Latin caput) is the abbreviated form of the French 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 the 19th century. English use of the word chef has become a term that is sometimes used to mean any professional cook, regardless of rank.

Various chef titles

An American chef
An American chef

Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade system (Brigade de cuisine), documented by Georges Auguste Escoffier, while others have a more general meaning depending on the individual kitchen. Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen staff members at casual restaurants such as diners are more often called "cook" or "short-order cook".[1]


Chef de Cuisine

Chef de Cuisine ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef.[2]

Sous chef

The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef and is second in command. He may be responsible for scheduling, and filling in when the executive chef is off-duty. The Sous Chef will also fill in for, or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.[2]

Expediter (Aboyeur)

The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef.[3]

Chef de Partie

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens 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.

Station chef titles which are part of the brigade system include-[4]
Sauté Chef (Saucier) [sos.je] - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
Fish Chef (Poissonier) [pwɑ.so.ɲe] - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast Chef (Rotisseur) [ʀo.ti.sœʀ] - Prepares roasted and braised meats and their appropriate sauce.
Grill Chef (Grillardin) [gʀi.jaʀ.dɛ̃] - Prepares all grilled foods, this position may be combined with the rotisseur.
Fry Chef (Friturier) [fʀi.ty.ʀje] - Prepares all fried items, position may be combined with the rotisseur position.
Vegetable Chef (Entremetier) [ã.tʀə.me.tje] - 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 (Tournant) [tuʀ.nã] - Also referred to as a swing cook, fills in as needed on station in kitchen.
Pantry Chef (Garde Manger) [gaʀd mã.ʒe] They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
Butcher (Boucher) [bu.ʃe] - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
Pastry Chef (Pâtissier) [pa.ti.sje] - Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.

Commis

A commis is an apprentice in larger kitchens that works under a chef de partie in order to learn the station's responsibilities and operation.[3] He is a chef who has recently completed formal culinary training or is still undergoing training. [5]

European training

The training period for a chef is generally four years. Thus a commis would have 4 levels: 1st year commis, 2nd year commis, and so on. The rate of pay is usually in accordance with the training status. Commis chefs are usually placed in sections of the Kitchen (eg. the starter/entrée section) under the guidance of a chef de partie and are given relatively basic tasks. Ideally, over time, a commis will spend a certain period in each section of the Kitchen to learn the basics. Unaided, a commis will also very often work on the Vegetable section of a kitchen.[6]

The usual formal training period for a chef at the start of his career is two years in catering college, and he will spend the summer seasons in work placements. In some cases, this is modified to 'day-release' courses, whereby a chef will work full-time in a kitchen as an apprentice and then would attend catering college on days off. These courses can last between one to three years. Once the chef has completed the fourth year in training, he would usually move up to demi-chef de partie or chef de partie. [7]

Kitchen assistants

Kitchen assistants are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to keep costs down.[3]

A communard would be in charge of preparing the meal for the staff during a shift. This meal is often referred to as staff or family meal.[3]

The escuelerie or dishwasher, (from 15th century French) is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is Chef de Plúnge.

Uniform

The standard uniform for a chef is as follows: hat, necktie, double-breasted jacket, apron, checked trousers and steel-toe capped shoes or clogs.[8][9] A chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will also usually assist in the prevention of sweat dripping down the face. Skullcaps are an alternative hat worn by chefs.

Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations (due to hygiene), they are largely decorative.[10] The jacket is usually white to repel heat and double-breasted to prevent serious injuries from burns and scalds. An apron is worn to just below knee-length also to assist in the prevention of burns due to spillage. The safety aspect of this being that if hot liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds. Shoes and clogs are hard wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelery is not allowed apart from wedding bands.

See also

Notes

  1. ^ Dellanno
  2. ^ a b McBride, 8.
  3. ^ a b c d McBride, 9.
  4. ^ McBride, 8-9
  5. ^ [1]bbc.co.uk/food
  6. ^ [2]learndirect.co.uk - chef training options
  7. ^ [3]info on kitchen hierarchy
  8. ^ [4]content4reprint.com - importance of uniform cleanliness
  9. ^ [5]sunculinary.com - chef jackets designs and colours
  10. ^ [6]chefolio.com

References

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Back to Pathway Information Chefs and Cooks


Chefs and cooks prepare, season, and cook a wide range of foods—from soups, snacks and salads, to main dishes, side dishes, and desserts—in a variety of restaurants and other food services locations. As children, these workers probably had fun creating lots of ways to make peanut butter and jelly sandwiches! Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and checking temperatures of ovens and stovetops.


In general, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, and other equipment; including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and cooks also are responsible for directing the work of other kitchen workers and deciding how much food to order.


Larger restaurants and food services establishments may have varied menus and larger kitchen staffs. They often hire several chefs and cooks, sometimes called assistant or line cooks. Each chef or cook works an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at each station. Job titles often reflect the principal ingredient prepared, or the type of cooking performed — vegetable cook, fry cook, or grill cook , etc.


Chefs tend to be more highly skilled and better trained than cooks. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.


Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. Fast-food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package batches of food, such as hamburgers and fried chicken, to be kept warm until served. There are even private household cooks whoplan and prepare meals in private homes according to the client’s tastes or dietary needs.



Employment


Chefs, cooks and food preparation workers held nearly three million jobs in 2002. The distribution of jobs among the various types of chefs, cooks, and food preparation workers was as follows:


Food preparation workers 850,000 Cooks, restaurant 727,000 Cooks, fast food 588,000 Cooks, institution and cafeteria 436,000 Cooks, short order 227,000 Chefs and head cooks 132,000 Cooks, private household 8,000


More than 70 percent of all chefs, cooks, and food preparation workers were employed in restaurants and other food services establishments. Nearly 20 percent worked in institutions such as schools, universities, hospitals, and nursing care facilities. Grocery stores, hotels, gasoline stations with convenience stores, and other organizations employed the remainder.



Job Outlook


Job openings for chefs and cooks are expected to be plentiful through 2012; however, there is a lot of competition for jobs in top-rated kitchens of the better restaurants. Minimal education and training requirements, combined with a large number of part-time positions, make employment as chefs and cooks attractive to people seeking first-time or short-term employment, a source of additional income, or a flexible schedule. Many of these workers will transfer to other occupations, creating many openings for those entering the field.


Overall employment of chefs and cooks is expected to increase about as fast as the average for all occupations over the 2002-12 period for several reasons. As our population increases, including people’s household income and leisure time, people are expected to dine out and take vacations more often. These people will continue to demand quality meals and convenience, and jobs for chefs and cooks should probably be in good demand.



Education and Earnings


A high school diploma is recommended for those planning a career as a cook or chef, and there are several other educational and training options for consideration. High school or vocational school programs may offer courses in basic food safety and handling procedures, and general business and computer classes for those who want to manage or open their own place. Internships provide valuable experience and can lead to placement in more formal chef training programs.


Some chefs and cooks may start their training in high school or post-high school vocational programs. Others may receive formal training through independent cooking schools, professional culinary institutes, or two or four-year college degree programs in hospitality or culinary arts.


In addition, some large hotels and restaurants operate their own training and job-placement programs for chefs and cooks. Most formal training programs require some form of apprenticeship, internship, or out-placement program that are jointly offered by the school and local participating restaurants. Professional culinary institutes, industry associations, and trade unions also may sponsor formal apprenticeship programs in coordination with the U.S. Department of Labor. Many chefs are trained on the job and receive real work experience and training from chef mentors in the restaurants where they work. Executive chefs and head cooks who work in fine restaurants require many years of training.


Although certification is not required to enter the field, it can be a measure of accomplishment and lead to further advancement and higher-paying positions.


Wages of chefs, cooks, and food preparation workers vary greatly according to region of the country and the type of food services establishment in which they work. Wages usually are highest in top rated restaurants and hotels, where many executive chefs are employed, and in major metropolitan areas.


Typical hourly earnings of chefs and head cooks were $13.43 in 2002. Typical hourly earnings in the industries employing the largest number of head cooks and chefs in 2002 were:


Other amusement and recreation industries $18.31 Traveler accommodation $17.03 Special food services $13.98 Full-service restaurants $12.70 Limited-service eating places $10.49



If you are interested in this occupation or are wondering about related occupations, use the links below to continue your exploration. Always remember, the more effort you put into exploring possible careers, the easier it will be for you to discover the best career choices for you!


Bureau of Labor Statistics, Occupational Outlook Handbook: http://www.bls.gov/oco/.


O*NET OnLine, Occupational Information Network: http://online.onetcenter.org/.


For information about planning and paying for college, visit Junior Achievement’s Financial Aid Center.




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