The cook is one of the oldest professions in the world. Its importance can hardly be overestimated. To successfully master the profession and subsequent career growth, you need to have not only responsibility, accuracy, patience, endurance, but also have a developed imagination and creativity.
Who is a chef?
A chef is a manager's position. He gives orders, deals with all organizational issues. The chef must know regulations, documents, orders, orders, the whole mechanism and production technology. He is also obliged to navigate the assortment of dishes, know the norms of product dispensing, comply with the standards of technical conditions, recipes.
The chef's job responsibilities include:
- increasing the efficiency of the entire workflow;
- advanced training of personnel;
- directing the activities of employees in the right direction. The chef, as a leader, must set a certain pace for the work of subordinates;
- a chef, like any other leader, is not only a culinary specialist, but also a clerk. It has the task of accepting applications, quality control, compliance with the shelf life of products;
- the chef is obliged to rationally distribute job functions in the team. He also draws up a work schedule for his employees, work reports.
Chef's rights:
- familiarization with the projects of the production part;
- making proposals to improve the efficiency of the production process;
- sighting and signing of some papers;
- making proposals to encourage their subordinates and to recover for violations at work.
Responsibility:
The chef is responsible for the cooking conditions and the safety of the staff.
The difference between a top-class chef and a chef
Unlike a chef, a top-class cook (6th category) is just a specialist's qualification, not a position. It's a paradox, but sometimes a top-class cook in practice has a higher qualification than a chef. This is because a top-class chef can be a first-class and versatile specialist in preparing a variety of dishes, but he may lack organizational skills. However, by right, this person can replace the chef during his absence.
The main duties of a top-class chef include:
- knowledge of the technology of cooking a variety of dishes: from jellied pig to cold desserts;
- in the absence of a chef, a highly qualified chef accepts applications, deals with the organizational part of the banquet, holidays;
- control of conditions, shelf life of products and their correct preparation.
Rights:
- timely receipt of wages;
- defending their rights under labor law.
Responsibility:
A top-class chef bears full responsibility for the correct preparation of dishes.
