Chapter 4

THE
PROFESSIONAL
CHEF
The Chief of the Kitchen
The chef must have many roles within
the kitchen because it takes skill and
knowledge to run a commercial kitchen
Cook
Cooking is the basis of being a chef, to be a
great chef you must have experience at all
jobs on the brigade
Chefs must be knowledgeable of all tasks
each position in the kitchen performs
Chefs must be able to judge, refine and
correct food products prepared by others
The Chief of the Kitchen
Leader
At the top of the brigade, chef must be able
to organize and direct the efforts of a kitchen
Sets professional standards, leads by
example
Manager
Manages both people and resources, is held
accountable for the performance of the
kitchen
The Chief of the Kitchen
Artistic Innovator
Must be creative, but use their extensive
knowledge
Teacher and Mentor
A chefs success is sometimes determined
by their ability to train their staff
Professional Traits of a
Chef
Respectful- interacting with everyone in a polite
way
Punctual and dependable- timing &
promptness are key to being a chef
Positive attitude- how you think/feel about a
situation, one who is positive is usually
successful
Flexible- ability to work in different situations as
well as being alert at all times
Productive and speedy- speed, accuracy, and
safety are important, but producing quality
items is also key
Personal Behaviors of a
Chef
A chef must be able to
Maintain balance to avoid burnout
Maintain stress levels
Maintain healthy lifestyle
Knowledge of a Chef
Cost accounting-being profitable keeps
restaurants open, basic math & bookkeeping is
needed to keep track of costs
Sanitation- the chef is ultimately responsible for
sanitation & safety in the kitchen, chefs must
remain current with sanitation/safety laws
Laws of Foodservice Ind.- must know &
understand zoning laws, liquor laws, truth in
menu laws
Food Chemistry & Physics- understanding how
different foods react chemically & physically
when they are prepared
Knowledge of a Chef
Nutrition- becoming more needed, sometimes
works with experts
Purchasing and Storekeeping- selecting,
receiving and storing food, negotiating with
vendors
Food and Beverage service- rules & procedures
of table service, guides service staff,
accompanying beverages
Equipment maintenance- keeping equipment
running and up-to-date
Public relations- interacting with their customers,
spokesperson with the media, celebrities
Chef Education &
Training
Apprenticeship
Is a method of training in which a person
learns a trade under the guidance of a
skilled tradesperson
Usually incorporated with a formal training
program
3 years
Certification through American Culinary
Federation
Formal Education
High School and Career Tech Schools-
Some schools offer culinary arts, taught to
introduce students to the field, entry-level
positions can usually be obtained
Associate Degree-
Higher level education institutes have
offered degrees in culinary arts since the
1940s
2 years, culinary management positions
Formal Education
Bachelors and Advanced Degrees
Specialized schools
No degree higher than bachelors currently
4 years, chef
Masters and Doctorate in hospitality
Allied Professionals
Some professionals are similar to being a
chef, but have their own paths
Research chefs- food manufacturers
creating recipes, work with food scientists
Restaurant consultant- offer expertise, called
by troubled establishment for help, for a fee
Instructor- teach in high schools, tech
schools, military, colleges, etc.
Registered dietician- RDs extensive
knowledge, often get culinary degrees
Food writer- works in the media, crits
Activity
By yourself
Complete the chapter 4 review