The Professional Chef 5

Objective Explain the various roles a professional chef must fulfill.

The Chef’s Many Roles To run a successful commercial kitchen, the chef must fulfill many roles cook leader manager artistic innovator teacher and mentor

Cook 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

Leader 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

Manager A chef manages the many resources involved with a kitchen, such as supplies, money, and staff Staff is the most important resource continued

Manager To be an effective manager, a chef must communicate objectives and how they will be achieved check work while in progress and test finished products provide feedback give a clear and fair evaluation of the staff’s performance continued

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

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

Artistic 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 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

Objective Understand the professional traits of successful culinarians.

Professional Traits of a Successful Chef Culinarians are judged for the professionalism they display Successful chefs are respectful punctual and dependable positive in attitude flexible productive

Respectful 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 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 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, build knowledge, and advance careers

Flexible 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

Productive 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

Objective Recognize personal behaviors that contribute to a successful culinary career.

Personal Behaviors of a Successful Chef To sustain a successful culinary career, chefs must maintain balance manage stress maintain health

Maintain 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

Manage Stress The foodservice business has many sources of stress for culinarians, which includes performing skillfully under substantial pressure meeting frequent and short deadlines meeting customer expectations, which leave little room for error working long hours of physically demanding work possibly working evenings, weekends, and holidays continued

Manage Stress Long-term, unmanaged stress often leads to health problems Identify the cause and your reaction to stress Then eliminate the cause of stress You may need to discuss work conditions or expectations with a supervisor or resolve a conflict continued

Manage Stress People who cannot cope with stress should seek professional help Meditation, talking to a friend, exercise, reading, hobbies, stress management classes What are healthy ways people can manage stress?

Maintain 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

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

A Chef’s Knowledge and Expertise 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 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

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

Sanitation 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 Industry 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, liquor, and tax laws building and zoning codes

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

Nutrition 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 in menu planning

Purchasing 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 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 Maintenance Chefs must manage preventive maintenance on stoves, ovens, refrigerators, and appliances know when to call in maintenance professionals

Public 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 or other media outlets

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

Education and Training Options Education and training are necessary to succeed in a culinary career continued

Education and Training Options Education and training options include an apprenticeship formal education bachelor’s and advanced degrees on-the-job training

Apprenticeship 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 continued

Apprenticeship After successful completion of the ACF apprenticeship, class work, and testing, the apprentice receives the first level of professional certification

Formal Education Career and technical centers train students to be successful in their chosen careers include internships and work-based experience prepare students for industry certifications, which are obtained on successful completion of the program and passing a written test continued

Formal Education High schools recently began offering culinary and hospitality training have redesigned family and consumer sciences courses to be career focused introduce students to opportunities in the culinary and hospitality fields, which may lead to entry-level positions upon completion of these courses continued

Formal Education Higher learning institutions began offering associate’s degrees in culinary arts in the late 1940s Traditionally, culinary programs lasted no longer than two years Today, an associate’s degree is considered the standard level of education for culinary management positions

Bachelor’s and Advanced Degrees 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 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? 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 Learning Lifelong learning is essential for all culinary professionals Successful chefs expand their professional knowledge and skills through seminars, classes, travel, dining, culinary competitions, and trade shows reading cookbooks, magazines, and professional journals

Objective Recognize how essential leadership skills are developed.

Developing Leadership Skills In order to lead a kitchen, chefs must develop skills in communication decision making problem solving Leadership qualities can be developed through experience continued

Developing Leadership Skills Career and technical student organizations (CTSOs) help students build and strengthen leadership skills, such as Family, Career and Community Leaders of America (FCCLA) SkillsUSA

Communication There are two types of communication verbal communication includes writing, reading, and speaking nonverbal communication involves appearance, posture, gestures, and facial expressions Sending messages and using active listening are important to effective communication and leadership

Decision Making and Problem Solving Chefs continually make decisions and solve problems Decision making involves analyzing the facts weighing available alternatives implementing a plan of action continued

Decision Making and Problem Solving Problem solving is a process Identify the problem Analyze the situation and determine the cause(s) Identify and evaluate possible solutions Decide which solution is best Implement the solution Collect and analyze feedback to determine if the solution was successful continued

Decision Making and Problem Solving Leaders use conflict resolution to problem solve Many conflicts are often resolved through compromise Successful conflict resolution maintains positive feelings of those involved and treats all parties fairly

Career and Technical Student Organizations CTSOs provide students with opportunities to enhance their leadership skills Family, Career and Community Leaders of America (FCCLA) and SkillsUSA are two helpful CTSOs for culinary students

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

Allied 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 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 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 Consultant Restaurant consultants are foodservice professionals who offer their expertise to other foodservice operators for a fee continued

Restaurant 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 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 Instructor Culinary instructors are employed in high schools, technical centers, colleges, and the military Many large foodservice companies hire instructors to run their own culinary training programs

Registered Dietitian Chefs often rely on 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 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

Review Describe the numerous roles a professional chef must fulfill cook, leader, manager, artistic innovator, teacher, and mentor continued

Review What traits are necessary to become a successful culinarian? respectful behavior, punctuality and dependability, a positive attitude, flexibility, and productivity continued

Review Explain what personal behaviors contribute to a successful culinary career balancing work and personal life, managing stress, and maintaining good health continued

Review 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 continued

Review 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 continued

Review Name two organizations that help students gain leadership experience Family, Career and Community Leaders of America (FCCLA) and SkillsUSA continued

Review 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