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
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)
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.
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...
There are many positive reasons for me to become a dietician. As a dietician I would make a good amount of money, and could find work almost anywhere in the country. I would also be able to feed my love for science and researching skills. The only problem I could find with becoming a dietician is that I am a very mechanical person. This has been proven by the tests, but it is also backed by my own beliefs. Unfortunately, there is little hands-on physical work to be done by dietitians. Perhaps I could volunteer to rearrange the furniture once a week.
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.
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
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.
Although the kitchen needs codes of conduct and a clear chain of command, it is also important to make sure to not allow the stresses of the kitchen impact your life dramatically. Redzepi had an epiphany when his sous chef mentioned that yelling at staff and kicking them out of the kitchen was too out of line. From there, Redzepi managed to improve both his life and the morale of his kitchen. Providing staff with a comfortable environment is necessary because it will boost their morale and lead to a less stressful workplace. More importantly, such changes in the kitchen can also improve the guest’s satisfaction and the quality of dishes and other various creations.
First, and probably the best perk, is that in a lot of places chef’s get free food and drinks. Also, many places offer paid holiday, vacation, and sick leave, or flexible working schedules. Being a chef also allows you to get promotions and earn more and more money as you go higher and higher in the business. (https://www.cookingschool.org/chef-benefits)
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.
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.
However, there are not a lot of possibilities for advancement for a chef. For those who leave a cooking facility, they would like to have people who have the best experience to work in restaurants and other buildings. The more experience a person has, the more of a possibility they will have that job.
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.
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.”
Being a professional chef like any profession has a great many sides. The career opportunities for a chef that