A family walks into a restaurant and orders a meal. The father orders a steak and mashed potatoes and the mother orders a shrimp scampi. They also order a cheesecake for dessert. They wait about 15 - 20 minutes and their orders come out piping hot and beautifully plated. They will never know the chefs that cooked their food and the work that went into it. There are a number of people responsible for preparing the food and making sure it is the best quality it can be , but the most important positions are an executive chef and a sous chef . An executive chef is the main chef that manages all the other chefs. A sous chef is the position right under the executive chef and plays a vital role as well. And while the job of the executive chef and sous chef are similar in many ways, such as compensation, education and challenging but rewarding work, but there are also drawbacks such as work environment, work schedule and high stress.
One major benefit of an executive chef is compensation. Culinary arts is a high risk job; they constantly work around hot objects, sharp knives, slippery floors, usually at a fast pace, and they do not get paid very much. According to the webpage “
Chefs are constantly pushed to their maximum performance. They are multitasking from one thing to another to get things done. Chef 's find this very rewarding because people they have so much passion. Even if one person says there food is good that is enough for them to keep going and to keep pushing themselves. To be honest chefs have mixed feelings about being a chef. On one hand they have to deal with burns, cuts, long hours and intense stress. But on the other hand chefs feel like they learn new things everyday, get to create things, a sense of purpose and the fact that they won’t go hungry. As reported by Linda Davies “I enjoy how food makes people happy. I like watching their faces as they eat what I’ve
Management keeps Ehrenreich and other employees under surveillance. They monitor the behaviors of the employees for any signs of theft, drug use, sluggishness, or anything that might be concerned worse. The managers and assistant managers are what some employees’ think are “class enemy”. Most of the management is former cooks or clerks that have crossed over to the other side. Ehrenreich views those former cooks that as “corporate as opposed to human”. 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.
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.
It is the responsibility of the board of directors to select a qualified Executive Director for the organization. The board is responsible for determining the salary of the director as well as evaluating the director’s performance. The executive director acts as the liaison between the organization and the board and ideally keeps them informed on various legal, financial, planning, and policy, personnel issues. It is crucial to the organization’s success to have a healthy balance between guidance and supervision between the director and the board.
People like Mizutani, a former apprentice of Jiro, and Yamamoto, a food critic, are interviewed. The honest opinions help show the deeper meaning of Jiro and his worth ethics. Yamamoto and Mizutani serve as narrators that tell the story of why Jiro is considered to be the most successful sushi chef of all time. For instance, Yamamoto says “I’ve seen many chefs who are self-critical, but I’ve never seen another chef who is so hard on himself” (site). Yamamoto provides an insight on how Jiro is successful because Jiro is always looking ahead and is never satisfied with his work. He describes Jiro as always looking for new ways to make sushi better and improve his skills. Mizutani a former apprentice is interviewed during the documentary and provides an insight on how Jiro’s son, Yoshikazu will have great difficulty taking his place. “Even if Yoshikazu makes the same level of sushi, it will be seen as inferior” (Quote). This interview shows how Jiro is the hardest worker and his work ethic is that to run a restaurant you need to be tough. Another interview with Yamamoto describes the five things a chef needs to be successful. These five things are: “they take all their work very seriously and consistently perform to the highest level, they aspire to improve their skills. Cleanliness. If the restaurant doesn’t feel clean, the food isn’t going to taste good. Impatience. They are better leaders than collaborators; they are stubborn and insist on having it their way. Finally, a great chef is passionate”
because cooking is defined as another a work while eating fast food is a pleasure. (661). He also
The reality is very different than what they show, the old ways of the hospitality industry had chefs taking apprenticeships under master chefs when they were young as 15, though this practice was done in Europe mostly. Now people have the option of entering into the field either by applying for jobs working their way up the ladder or by entering specialty schools. The US is lucky enough to have a boom in students entering into these culinary schools, they have curriculum that focus on anything in the hospitality industry. Culinary, Pastry, Restaurants management, Hotel services are just a few of the degrees you can focus on in these culinary schools and
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
There is a camaraderie and a relationship that is forged when going through the process. People enjoy spending time with others enjoying the tastes and textures of different cultures that are never thought about. The sharing of food promotes solidarity in a group by keeping people connected and passing down heirloom recipes. I have memories of being in the kitchen with my family on holidays, giving me a feeling of comfort. Additionally, I remember my grandmother always cooking whenever I visited her house. She loved to cook, she also oversaw the cooking of food at her church. Lastly my grandfather, knew of my love for country sausage and whenever I stayed at my grandparents house he would always cook sausage for breakfast. Lastly, whenever there is food, we also have an appetite for the appreciation of the culture that it originated from and not just the food
Previously to coming to Johnson and Wales I had an extremely limited pool of chefs that I have met and/or worked with. In my opinion the majority of these chefs did not have passion for what they do. After years in the industry, the struggles of life weather away their passion. However, once I arrived at Johnson and Wales I discovered chefs that weren’t just dispassionate husks of their former selves. The majority of the chefs here are focused on their passion and how they can achieve a little more every day. This has formed two kinds of chef’s in my mind; those who have lost focus on what is important, and those intrinsically motivated to work
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
He states that “You are the product people are buying into.” His attitude and off the wall personalities are more recognized than his actual culinary abilities. He uses this to his advantage. Everyone knows Chef Ramsay and he is either loved or hated. So truly he is the product rather than his food. He also states “Failure is part of the success package we can all face.” As well as anybody he knows failure is always a possibility. Of course you don’t want to fail but even with all the right tools it could happen. Ramsay himself has closed 12 restaurants since 2009. Through this he has still remained successful. Now as busy as he is tending to the over 40 establishments he owns one would think, how does he make time for his
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.
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.”
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 ...
My mother always comes up with ways to make vegetables taste delicious. Her meals are so mouthwatering that it is known throughout the neighborhood. Occasionally, we would have many guests over during the holidays. Partying and enjoying the nice atmosphere around the dining room, however, I 've noticed that they are all there impatiently waiting for my mother 's famous chicken fettuccine pasta dish. This is when my mother is the happiest. Cooking has always been her way of entertainment and she loves seeing others happy as they enjoy her delicious meal that she work so hard on. I 've never thought food could bring people together in such a comforting way, but it taught me that as long as you 're doing something you love then it can make others happy as well. Seeing her happy always warms my