2. The Professional Chef 5

3. Objective
Explain the various roles a professional chef must fulfill.

4. 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

5. 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

6. 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

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

8. 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

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

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

11. 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

12. 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

13. Objective
Understand the professional traits of successful culinarians.

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

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

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

22. 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

23. 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

24. 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

25. 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?

26. 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

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

28. 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

29. 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

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

31. Sanitation
Sanitation management requires an understanding of microbiology and basic chemistry
Sanitation certification verifies a chef’s knowledge of sanitation laws and regulations

32. 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

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

34. 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

35. 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

36. 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

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

38. 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

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

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

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

42. 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

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

44. 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

45. 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

46. 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

47. 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

48. On-the-Job Training
Many successful chefs have no formal training or apprenticeship
Most recognized culinary programs include an internship or work experience component

49. 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

50. 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

51. Objective
Recognize how essential leadership skills are developed.

52. 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

53. 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

54. 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

55. 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

56. 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

57. 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

58. 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

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

60. 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

61. 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

62. 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

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

64. 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

65. 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

66. 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

67. 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

68. 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

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

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

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

72. 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

73. 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

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

75. 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