Chapter 4 The Professional Chef © Goodheart-Willcox Co., Inc. Objective Explain the various roles a professional chef must fulfill

Chapter 4Chapter 4

The The Professional Professional

Chef Chef

© Goodheart-Willcox Co., Inc.

ObjectiveObjective

• Explain the various roles a professional chef must fulfill


The Chef’s Many RolesThe Chef’s Many Roles

• To run a successful commercial kitchen, the chef must fulfill many roles– Cook– Leader– Manager– Artistic innovator– Teacher and mentor


CookCook

• Cooking is the foundation for all the skills and knowledge a chef needs

• The chef must have experience at each position of the brigade

• The chef must be able to judge the quality of food products being prepared


LeaderLeader

• As the leader, the chef must– organize and direct the staff to achieve his or

her vision of cuisine– assume responsibility for the health and

safety of the staff– enforce policies and discipline staff– set the professional standards for the kitchen– serve as a model


ManagerManager

• A chef manages the work of staff as they carry out his or her concept of cuisine


ManagerManager

• To be an effective manager, a chef must– clearly communicate the objectives and how

they will be achieved– check work while in progress and test

finished products– provide feedback to the kitchen staff– give a clear and fair evaluation of the staff’s

performance


ManagerManager

• The chef must also manage nonlabor resources to ensure proper and efficient use of– food– nonfood products– equipment– facilities


Artistic InnovatorArtistic Innovator

• Typically, only culinarians with more experience in the professional kitchen are given the chance to exercise creativity


Artistic InnovatorArtistic Innovator

• A chef’s creativity is based on– extensive knowledge of food ingredients and

cooking methods– mastery of the principles of presentation– an understanding of customer preferences– keeping up with current fashion and trends in

food


Teacher and MentorTeacher and Mentor

• A chef teaches staff cooking skills, management skills, and how to deal with people

• Most chefs get a feeling of professional satisfaction seeing someone they mentored succeed in the profession


ObjectiveObjective

• Understand the professional traits of successful culinarians


Professional Traits of a Professional Traits of a Successful ChefSuccessful Chef

• Culinarians are judged for the professionalism they display


Professional Traits of a Professional Traits of a Successful ChefSuccessful Chef

• The following behaviors or traits are key for success in the professional kitchen:– Respectful behavior– Punctuality and dependability– Positive attitude– Flexibility– Productivity and speed


RespectfulRespectful

• Demonstrating respectful behavior indicates a genuine desire to become a professional

• Diversity must be respected to create a healthy work environment

• Respect for customers is at the core of hospitality


Punctual and DependablePunctual and Dependable

• Being punctual and ready for your scheduled shift is essential to succeed on the job

• A dependable worker informs their supervisor as soon as possible, of absence or tardiness


Positive AttitudePositive Attitude

• A cook with a positive attitude is an asset in the professional kitchen and more likely to succeed

• Treating failures as learning experiences helps to foster a positive attitude, builds knowledge, and advances careers


FlexibleFlexible

• A chef must be prepared to respond to any circumstance and adjust plans as necessary

• Being open to new techniques, foods, and working conditions makes a better chef and leads to learning and advancement


Productivity and SpeedProductivity and Speed

• Skilled cooks demonstrate a combination of speed, accuracy, and safety

• With experience comes the ability to work efficiently

• Working in a quick and efficient manner helps increase productivity


ObjectiveObjective

• Recognize personal behaviors that contribute to a successful culinary career


Personal Behaviors of a Personal Behaviors of a Successful ChefSuccessful Chef

• The following personal behaviors play a big part in building and sustaining a successful culinary career:– Maintaining balance– Managing stress– Maintaining health


Maintaining BalanceMaintaining Balance

• Maintaining balance in your life is key to achieving and maintaining success

• Time spent on career training and advancement must be balanced with other interests and activities


Managing StressManaging Stress

• Sources of stress for culinarians– Must perform skillfully under substantial

pressure– Frequent and short deadlines– Customer expectations leave little room for

error– Long hours of physically demanding work– Work schedule often includes evenings,

weekends, and holidays


Managing StressManaging Stress

• Long-term, unmanaged stress often leads to health problems

• People who cannot cope with stress should seek professional help

What are healthy ways people can manage stress?


Maintaining HealthMaintaining Health

• Chefs must be in good physical condition to perform their best

• In order to maintain health, culinarians should– get proper rest– exercise on a regular basis– maintain a healthy diet


ObjectiveObjective

• Explain the various types of knowledge and expertise that a chef’s job requires


A Chef’s Knowledge and A Chef’s Knowledge and ExpertiseExpertise

• A successful chef must be well versed in areas other than cooking, including– cost accounting– sanitation– laws of the

foodservice industry– food chemistry

and physics– nutrition

– purchasing and storekeeping

– food and beverage service

– equipment maintenance

– public relations


Cost AccountingCost Accounting

• To run a profitable operation, a chef must be able to– provide cost data for an operation’s income

statement– read and understand financial documents– perform basic mathematics and common

bookkeeping procedures


SanitationSanitation

• The chef is responsible for sanitary conditions and the safety of the food products served


SanitationSanitation

• Sanitation management requires an understanding of microbiology and basic chemistry

• Sanitation certification verifies a chef’s knowledge of sanitation laws and regulations


Laws of the Foodservice Laws of the Foodservice IndustryIndustry

• Chefs must know and understand the laws that affect the foodservice industry, such as– laws governing the

hiring and managing of employees

– laws regulating transactions between restaurants and their suppliers or customers

– Truth in Menu laws– zoning codes– liquor laws– tax laws


Food Chemistry and PhysicsFood Chemistry and Physics

• Understanding the chemical and physical reactions that take place during the cooking process allows chefs to be better cooks


NutritionNutrition

• In all segments of the foodservice industry, chefs are called on to accommodate diners’ dietary requests

• Chefs also need a knowledge of nutrition in order to communicate with dietitians and nutritionists


Purchasing and StorekeepingPurchasing and Storekeeping

• A chef must be able to– select food and other supplies for purchase– deal with vendors to negotiate the price and

payment for supplies– properly receive and store food and nonfood

products


Food and Beverage ServiceFood and Beverage Service

• Knowledge of the rules and procedures of table service is essential for chefs

• Chefs provide guidance about plates and utensils to use or the procedures of service for particular dishes

• Chefs often suggest appropriate beverages to accompany their dishes


Equipment MaintenanceEquipment Maintenance

• Chefs must– manage preventive maintenance on stoves,

ovens, refrigerators, and appliances– know when to call in maintenance

professionals


Public RelationsPublic Relations

• Chefs often take on the role of spokesperson, which may involve– visiting the dining room to interact with diners– participating in a restaurant’s marketing and

promotions– participating in charity events– giving cooking classes– appearing in advertising


ObjectiveObjective

• Summarize training and education options available to those seeking a career in culinary arts


Education and Training OptionsEducation and Training Options

• Education and training are necessary to succeed in a culinary career

• Options for education and training include– apprenticeship– formal education– bachelor’s and advanced

degrees– on-the-job training


ApprenticeshipApprenticeship

• The standard term for a culinary apprenticeship is three years

• The American Culinary Federation (ACF) is responsible for administering professional certification for cooks and chefs

• After successful completion of the ACF apprenticeship, classwork, and testing, the apprentice receives the first level of professional certification


Formal EducationFormal Education

• Career and Technical Schools– Train students to be successful in their

chosen careers– Include internships and work-based

experience– Industry certifications are obtained on

successful completion of the program and passing a written test



• High Schools– Recently began offering culinary and

hospitality training– Family and consumer sciences courses have

been redesigned to be career focused– Entry-level positions can often be obtained

upon completion



• Associate Degree– Higher learning institutions began offering a

culinary arts degree in the late 1940s– Traditionally, culinary programs lasted no

longer than two years– It is considered the standard level of

education for culinary management positions


Bachelor’s and Advanced Bachelor’s and Advanced DegreesDegrees

• Schools recently began offering bachelor’s degrees in culinary arts

• Currently, there are no degrees beyond a bachelor’s degree in culinary arts

• Hospitality management offers both master’s and doctoral degrees


On-the-Job TrainingOn-the-Job Training

• Many successful chefs have no formal training or apprenticeship

• Most recognized culinary programs include an internship or work experience component


Which Option Is Best?Which Option Is Best?

• Many training options exist in the culinary field

• Your personality and educational opportunities impact which option is best for you Photo courtesy of Eric Futran/ChefShots


Lifelong LearningLifelong Learning

• Culinary is a dynamic field

• Successful chefs expand their professional knowledge and skills through– seminars, classes, travel, dining, culinary

competitions, and trade shows– reading cookbooks, magazines, and

professional journals


ObjectiveObjective

• Remember two organizations that help students gain leadership experience


Developing Leadership SkillsDeveloping Leadership Skills

• Leadership qualities can be developed

• Many high schools and technical schools offer organizations that help students build and strengthen leadership skills, such as– Family, Career and Community

Leaders of America (FCCLA)– SkillsUSA


Family, Career and Community Family, Career and Community Leaders of America (FCCLA)Leaders of America (FCCLA)

• A national career and technical student organization for students in family and consumer sciences education through twelfth grade

• Stages competitive events for members enrolled in culinary arts and foodservice training programs


SkillsUSASkillsUSA

• A national organization for high school and college students preparing for careers in technical, skilled, and service occupations

• Offers local, state, and national competitions in culinary arts and commercial baking


ObjectiveObjective

• Recall professions that require knowledge and skills similar to those of a chef


Allied ProfessionsAllied Professions

• Many foodservice professions require knowledge and skills similar to those of a chef, including– research chef– personal chef– restaurant consultant– marketing and sales

– culinary instructor– registered dietitian– food writer


Research ChefResearch Chef

• A research chef– works with food manufacturers to create

recipes for mass-produced food products– aids food scientists in creating products that

can be produced in a manufacturing plant rather than a restaurant kitchen


Personal ChefPersonal Chef

• Personal chefs– are paid professional culinarians who

regularly cook for the same individual, family, or group

– must demonstrate professional cooking and management skills


Restaurant ConsultantRestaurant Consultant

• Restaurant consultants are foodservice professionals who offer their expertise to other foodservice operators for a fee


Restaurant ConsultantRestaurant Consultant

• Areas of expertise may include– business planning and restaurant start-ups– menu development, marketing, and

advertising– suggestions to improve an operation’s

efficiency and profitability– finding and hiring chefs and managers


Marketing and SalesMarketing and Sales

• Many companies that make products for the foodservice industry hire former chefs and managers because of their knowledge and experience

• Jobs in this field include sales representative, marketing and promotions, and technical support


Culinary InstructorCulinary Instructor

• Culinary instructors are employed in high schools, technical schools, colleges, and the military

• Many large foodservice companies hire instructors to run their own culinary training programs


Registered DietitianRegistered Dietitian

• Chefs often rely on nutrition professionals, such as registered dietitians (RDs) to verify nutrition information and analyze nutritional content of recipes

• RDs have extensive knowledge in food science, meal preparation, service, and management


Food WriterFood Writer

• Newspapers, magazines, television, and cookbooks often employ writers specializing in food topics

• Most food writers have a journalism background or a degree in English, in addition to a love of food and knowledge of cooking


ReviewReview

• Describe the numerous roles a professional chef must fulfill

– Cook, leader, manager, artistic innovator, teacher, and mentor


ReviewReview

• What traits are necessary to become a successful culinarian?

– Respectful behavior, punctuality, dependability, a positive attitude, flexibility, productivity, and speed


ReviewReview

• Explain what personal behaviors contribute to a successful culinary career

– Balancing personal and work life, managing stress, and maintaining good health


ReviewReview

• What are the various types of knowledge and expertise that a chef’s job requires?

– Cost accounting, sanitation, laws of the foodservice industry, food chemistry and physics, nutrition, purchasing and storekeeping, food and beverage service, equipment maintenance, public relations


ReviewReview

• Summarize the training and education options available to those seeking a career in culinary arts

– Apprenticeship, formal education, bachelor’s and advanced degrees, on-the-job training


ReviewReview

• Name two organizations that help students gain leadership experience

– Family, Career and Community Leaders of America (FCCLA) and SkillsUSA


ReviewReview

• Describe professions that require knowledge and skills similar to those of a chef

– Research chef, personal chef, restaurant consultant, marketing and sales, culinary instructor, registered dietitian, food writer

Documents

Chapter 4 The Professional Chef © Goodheart-Willcox Co., Inc. Objective Explain the various roles a professional chef must fulfill