There are two main people in the kitchen - a technologist and a chef. But the cooks and workers are subordinate to them, performing not always ordinary culinary tasks, which means that the embodiment of the chef's idea depends on the skill and professionalism of an ordinary cook.
Cooking meals
The range of knowledge of an ordinary cook is very extensive, and therefore the training of the profession is long. First of all, the chef needs to know how to properly and quickly process fish, meat and other gastronomic products; he will have to learn their types and characteristics.
The chef must not only know, but also be able to understand the recipes and methods for preparing culinary products, take into account the requirements for their quality, the correct distribution of portions, including the design and serving of dishes of simple and complex preparation. In addition, the duties of the chef include understanding the basics of rational, dietary and medical nutrition. Knowledge of the characteristics of various diets, foods and dishes that can cause an allergic reaction.
The chef is charged with knowing such things as the technology and recipe for preparing dishes, as well as methods of processing products for "special" culinary products. Including understanding and how you can reduce the loss of nutritional value of food during storage or during cooking. Features and varieties of table decoration, how to correctly compose a menu for a daily or festive table and how to correctly order food.
Safety
It is also necessary to learn the requirements for the quality of products, the method of their determination, conditions and shelf life. The chef is also obliged to know the characteristics and varieties of aromatic and flavoring substances and dyes, methods of their use in order to enhance the taste of culinary products. We'll have to memorize the rules of compatibility and acceptable "neighborhood".
His duties include the application and observance of the rules for the operation of various equipment, inventory and culinary tools, to be able to use the cook's scales, utensils for their intended purpose and to use them correctly in the cooking process.
With regard to work safety, this is also the responsibility of the chef. He must know and adhere to sanitary and hygiene rules, including fire safety standards. Disposal of food is also the responsibility of the chef. He must monitor the shelf life of food and products and dispose of them in a timely manner. To do this, you need to be able to see the symptoms of food spoilage and remove them.
Preparation of the workplace in accordance with sanitary and hygienic standards and requirements is also included in job descriptions, including regular medical examination and registration of a health book, and compliance with the requirements of sanitary inspections. The cook must also take part in scheduled general cleaning in the kitchen, keep the workplace clean during work and prepare food for the next day.
Reporting
A chef needs to be able to draw up technological maps, and if necessary, even form a menu, including seasonal, children's, etc., be able to apply the sequence and rules for drawing up reports and accounting features. It is the chef who is obliged to optimize the order of products so that the overfilling does not lead to surplus.
