Profession of a cook: essence, training and work in the specialty. Profession cook What is a qualified cook called?
Types of profession
- Chef
- Pastry chef
- Cook-technologist
- Cook
Foreign terminology
European cuisine more often uses its own naming system for participants in the process. The naming system originates from the “brigade system” (brigade de cuisine) by J. Auguste Escoffier.
- Executive chef(director of operations)
- Chef de Cuisine(Chef)
- Sous-chef de Cuisine(sous chef; assistant chef)
- Expediter, Aboyeur(forwarder, order carrier)
- Chef de Partie(cook; chef de partie)
- Saute Chef, Saucier(saute chef, sauce) - Responsible for sauces, for everything served with sauce, also for stewing and frying in sauces. Requires the highest level of preparation and responsibility.
- Fish Chef, Poissonier(fish cook, poissonnet, passonnier) - Prepares fish dishes, may be responsible for cutting fish and for specific fish sauces/gravies. Due to the abundance of sauces and seasonings, by the way, often in small industries this work is also carried out by the saucer.
- Roast Chef, Rotisseur(meat cook, rotissier) - Prepares meat dishes and their sauces. Doesn't cut meat. Often a rotissier also performs the work of a grillardier (next).
- Grill Chef, Grillardin(grill cook, grillardier, sometimes griller) - Responsible for preparing dishes on the grill, grate, and also on an open fire.
- Fry Chef, Friturier(frying cook, deep fryer) - A separate position of a person involved in frying the components of dishes (usually meat, therefore combined with rotissier). He is also a frying bath operator (usually with an assistant).
- Vegetable Chef, Entremetier(vegetable cook, entremetje) - In the European kitchen system, he is busy preparing salads and first courses, as well as vegetable side dishes and vegetable decorations. With a large load, it is customary to divide into:
- Soup Chef, Potager (first course cook, potage);
- Vegetable dishes cook, Legumier (cook of vegetable dishes, legumier).
- Pantry Chef, Garde Manger(cold appetizer cook, gardmange) - Responsible for cold appetizers - and usually for all dishes that are prepared and served cold. If necessary, also for salads.
- Pastry Chef, Patissier(baking chef, pâtissier. Not a pastry chef!) - Responsible for pastries, baked dishes, sometimes for desserts (but these are precisely the work of the pastry chef). There is a practice when the baking department and confectionery kitchen are significantly separated from the main one.
- Secondary positions
- Roundsman, Tournant (replacement cook, tour cook) - A cook whose task is to be an assistant to someone from the chef de partie at the right time.
- Butcher, Boucher (butcher; bush) - Responsible for the primary cutting of meat (game, poultry) and fish, and, if necessary, for subsequent cutting into offal.
- Apprentice, commis (cook apprentice; Komi) - This is the name of a cook who delves into the essence of the work of the kitchen department, or a cook who has changed departments. Actually, it’s clear from the title;
- Communard (in-house cook, “home cook”) - Prepares meals for the production workers themselves, including the kitchen cooks.
- Dishwasher, escuelerie (dishwasher; esculeri, esculerie) - One or more people who wash dishes while working, as well as ensure the cleanliness and sanitation of the kitchen. There is a division according to types of dishes (glass, cutlery, etc.).
ACF system
The American Culinary Federation has a separate division into levels of culinary art, offering certification programs.
- Professional chef(Cooking professional)
- Certified Culinarian - cook (entry level).
- Certified Sous Chef - sous chef. Inside it is divided by profession names. Knowledge of management and planning for two people in a department is required.
- Certified Chef de Cuisine - chef. Knowledge of management and planning is required for three people in a department.
- Certified Executive Chef - production manager. Knowledge of management and planning for five people in a department is required, plus experience in a CDC or EC position, plus a special board practical exam.
- Certified Master Chef - expert assessment. It is only possible to obtain after CEC by passing an eight-day on-the-job practical exam.
- Personal chef(Personal cooking professional)
- Personal Certified Chef - personal chef. 4 years of experience, one of them as a personal chef, plus knowledge of kitchen management, logistics and planning.
- Personal Certified Executive Chef - head of your own kitchen. 6 years of work, two of them as a personal chef, plus knowledge of kitchen management, logistics and planning.
- Confectioner(Baking and pastry professional)
- Certified Pastry Culinarian - pastry chef. First level.
- Certified Working Pastry Chef - an experienced pastry chef. Knowledge of management and planning is required.
- Certified Executive Pastry Chef - head of pastry production. Knowledge of management and planning is required. Work experience, commission exam.
- Certified Master Pastry Chef - expert assessment. It is only possible to obtain after CEPC by passing a ten-day practical examination in production.
- Administrator(Culinary Administrator)
- Certified Culinary Administrator - culinary production administrator. Confirms professional qualities in the field of management and planning. You need experience working in production, managing 10+ employees in a department, theoretical exams in planning, management, logistics, writing business plans and analytics - and of course, all basic knowledge of cooking.
- Teacher(Culinary Educator)
- Certified Secondary Culinary Educator - teacher. Certification for a production worker engaged in teaching culinary arts in a secondary or special education institution.
- Certified Culinary Educator - high school teacher. Certification for a production worker engaged in teaching culinary arts in post-secondary institutions, as well as in military schools. Pre-certified to CCC or CWPC.
Famous Chefs
- Giada De Laurentiis (born 1970) is an Italian-American chef.
The best chefs in the world
The unofficial club of the world's best chefs G9 was organized in 2010 and consists of 9 people.
In works of art
- “We came to the chef competition” (film, USSR, )
- “The Cook, the Thief, His Wife and Her Lover” (film, UK-France, )
- “A thousand and one recipes for a cook in love” (film, Georgia-France,)
- “American Cuisine” (film, France-USA, )
- “Cook-thief” (film,
Cook- This is the person who makes money by cooking. As a rule, a cook not only follows recipes, mixing ingredients in the right proportions and following cooking technology. He approaches his craft creatively: he perfects dishes according to his taste, selects the ideal combination of tastes and aromas, and thinks through the design down to the smallest detail. You don’t have to go to college to get a profession: most chefs begin their careers after college or preparatory courses.
Chef salary in Russia and abroad
| City | Min. per month | Max. per month |
|---|---|---|
| Moscow | 546 USD | $3,125 |
| Saint Petersburg | 468 USD | $2,343 |
| Regions | 234 USD | 1,562 USD |
| London | $1,098 | $5,225 |
| Paris | 1,030 USD | 3,500 USD |
| NY | 1,233 USD | $4,670 |
Classification of chefs in Russia and the CIS
- Chef– the most important person to whom all kitchen employees report. The main responsibilities of the chef include selecting a team of chefs, monitoring compliance with regulations and safety precautions, improving dishes, purchasing products and equipment. The position requires experience and continuous training in both the professional and management fields.
- Sous Chef- assistant and deputy chef in his absence. May participate in food preparation, coordinate kitchen operations, train staff, and create work schedules.
- Pastry chef. A specialist who is responsible for preparing and decorating desserts and baked goods. Calculates the amount of necessary products, comes up with new recipes for sweet dishes.
- Cook-technologist. Calculates the quantity and calorie content of products in ready-made portions, draws up menus and price lists. Controls the process of preparing culinary products, develops recipes for new signature dishes and draws up technological maps for them. Prepares necessary documentation and instructs cooks. Maintains complete records of material assets, equipment, raw materials, and finished products.
- Culinary cook. He is directly involved in the preparation of dishes: strains, mixes, chops, stuffs, regulates the temperature, determines the readiness of the dishes. There is a division into cooks of the cold shop (preparing snacks), hot shop (preparing dishes that require heat treatment) and preparers (preparing for future dishes).
In accordance with the Unified Tariff and Qualification Directory of the Russian Federation, the profession of a cook is divided into 6 categories:
- 1st and 2nd category – the initial level, which is assigned to technical school students and trainees. A cook with this qualification performs auxiliary functions in the kitchen: cleans and washes vegetables and fruits, monitors the quality and expiration date of products.
- 3rd category - involves preparing the simplest dishes that require minimal culinary skills. The cook cooks porridge, pasta, makes scrambled eggs and sandwiches. In addition, it can prepare ingredients for dishes of medium complexity (chop, mix, strain, stuff).
- 4th category - the cook must know basic recipes and cooking technologies, requirements for product quality, shelf life of prepared dishes. Cook independently meals of medium complexity - salads, soups, main courses of meat and fish, baked goods and snacks.
- 5th category – assumes a highly qualified cook. In addition to preparing all categories of dishes, she plans food supplies, makes requests, and compiles the establishment’s menu.
- 6th category is a category that is assigned only to chefs with professional education. A specialist must be able to prepare any dishes that require high qualifications, and know the features and recipes of cuisines from around the world.
- Executive chef– production manager, a person responsible for all processes that occur in the “kitchen”. The specialist’s responsibilities include such tasks as creating a menu, ordering equipment, recruiting personnel, and maintaining a budget. This is a managerial position that does not involve direct involvement in food preparation. In chain establishments, as a rule, there is only one production manager who is responsible for all kitchens.
- Chef de Cuisine- This is the actual chef, responsible for preparing all dishes in production, developing menus and special offers. The chef has a few special dishes that he prepares himself; the rest of the menu is prepared by the rest of the kitchen staff, under his direction. In small establishments, the Executive chef and the Chef de Cuisine are one and the same person. In this case, the functions of the chief also include working with personnel, monitoring equipment and other management tasks.
- Sous-chef de Cuisine– sous-chef, main assistant and deputy chef. In addition to preparing complex dishes, he is responsible for the work schedule and internal logistics of the kitchen. Supervises and assists other cooks if necessary. Large restaurants and cafes may have several sous chefs.
- Chef de Partie– a cook who, as a rule, has a specific specialization (preparing sauces, meat dishes, grilling or soups). In smaller establishments there may be only one chef de partie who is qualified to prepare all the main dishes on the menu. Large restaurants employ several people, each of whom is responsible for their own area.
- Expeditor, Aboyeur- peddler of ready meals. This specialization involves the delivery of ordered dishes from the kitchen to the client. The delivery cook is often called a screamer: he is the one who loudly notifies the kitchen workers about the need to prepare this or that dish according to customer orders. The runner's responsibilities may include final decoration or serving of the order.
Cooking professional(Professional chef)
- Culinarian – entry-level cook;
- Sous Chef – a chef with management knowledge in a team with 2 subordinates;
- Chef de Cuisine – a highly qualified chef with the skills to manage a team of more than 3 people;
- Executive Chef – head of production who has experience working as a sous chef and chef and has successfully passed certification in managerial and professional skills;
- Master Chef is an expert assessment specialist who passes a special production commission and has at least 4 years of experience in the position of Executive Chef.
- Chef – a chef with at least 4 years of experience and management skills (kitchen management, logistics, personnel management, confirmed by a certificate.
- Executive Chef is a kitchen manager who has personal chef experience (minimum 2 years out of the last 6 years) and management knowledge and skills.
- Pastry Culinarian – the first level of confectionery skills;
- Working Pastry Chef – a qualified pastry chef with entry-level management skills;
- Executive Pastry Chef - the head of the confectionery production, who has confirmed his professional qualifications and knowledge of management with a special exam;
- Master Pastry Chef is an expert in the field of confectionery skills who has experience as an Executive Pastry Chef and has successfully passed the production exam.
Advantages of being a chef
Disadvantages of being a chef
Education in Russia
Vocational colleges
In accordance with the professional standard of the Russian Federation, a cook must receive secondary (vocational school) or secondary vocational education (college). You can start studying at a culinary technical school or college after 9th grade. The technical school provides an opportunity to obtain a 2nd-class chef qualification and allows you to work as an assistant cook. After studying at a vocational college, a 4th or 5th category is assigned, depending on the results of the state exam. The disadvantages of studying in colleges are outdated equipment, recipes and food processing technologies. When finding a job, graduates often have to master modern technology and get acquainted with new products and technologies from scratch.Courses and private schools
Advantages of training: a lot of practice, short training period, modern equipment. If we talk about Russia, most culinary schools are based in Moscow. Training is usually carried out by current chefs and managers of famous restaurants. Durations of training vary from 1 day (small intensive courses and master classes on individual dishes) to six-month and annual courses. The cost of training directly depends on the prestige of the school and the level of teachers.Universities. Studying at a university is more suitable for those who want to get involved in the restaurant business - open their own establishment, work as a manager or restaurant manager. Or monitor the quality of food products as a technologist. After graduating from the institute/university, the graduate receives a bachelor's degree in the areas of “Product Technology and Organization of Public Catering” or “Technology and Organization of Restaurant Service.” For admission, as a rule, you need to provide Unified State Examination results in 3 subjects: mathematics, Russian language, chemistry or physics.
Education abroad
The foreign chef training system can be divided into several training options:- Certified courses and master classes (from 1 day to 2 months);
- Diploma programs for advanced training (from 9 months to 2 years);
- Bachelor's degree (average 3.5 – 4 years);
- Master's degree (2 years).
| School/University | Location | Training period | Document | Cost per year |
|---|---|---|---|---|
| France Paris | 3 months | 13,200 USD + | ||
| Italy, Parma | 7 months | Diploma of advanced training | $12,450 | |
| France, Eugenie-les-Bains | 1 day | Certificate | 569 USD | |
| USA, San Francisco | 4-5 days | Certificate | 600 USD + | |
| Switzerland, Lucerne | 2.5 years | Bachelor's degree | 31,500 USD + | |
| Switzerland, Blusch | 3.5 years | Bachelor's degree | $38,800 | |
| USA, Chicago | 3 years | Bachelor's degree | $39,080 | |
| Switzerland, Lucerne | 3 years | Bachelor's degree | 30,900 USD + |
Important qualities and basic requirements of the profession
- No bad habits. Smoking and alcohol reduce the sensitivity of the sense of smell and taste buds. This is a serious obstacle to work, which is why employers always ask candidates about bad habits.
- Good physical shape and no serious illnesses. The cook is “on his feet” for 12 hours, all this time he is engaged in physical labor, which requires good health and endurance. The presence of food allergies, problems with coordination and motor skills is a reason to think about choosing a different profession.
- Stress resistance. During the maximum load of the establishment, the chef simultaneously prepares several dishes at once in the shortest possible time. At this time, he may face critical remarks from the chef and customer dissatisfaction with the quality of the dishes. People entering the profession must be prepared to deal with such situations.
- Perfectionism and willingness to improve. Only constant honing of your skills and the desire to create the best dishes can lead you to the top of your profession. A chef needs to constantly develop his taste: participate in tastings of new products, impartially evaluate dishes prepared by colleagues or independently, attend master classes, read professional literature.
- Artistic taste. The cook must take care not only of the taste of the dish, but also of its presentation. To come up with and implement an original presentation of even the simplest dish, you need to have aesthetic taste.
Where to look for work
Employers are primarily interested in specific experience and professional skills, and then in the theoretical preparation of the candidate. In your resume you should pay attention to the following points:
- Presentable portfolio(photos of prepared dishes in printed or electronic form);
- Recommendations from a previous place of work (for candidates without experience, you can provide recommendations from course teachers or internship supervisors);
- Diplomas culinary competitions, certificates of completion of master classes or specialized courses;
- Participation in professional communities (for example, in the Guild of Chefs of Russia).
Dream companies in Russia
Establishments in Moscow and Nizhny Novgorod, as well as consulting services in the restaurant business. The founder is a rather media chef Konstantin Ivlev, since 2008 he has headed the Federation of Professional Chefs and Confectioners of Russia. Ivlev group restaurants are simplicity and sophistication with interesting conceptual solutions. For example, the Nizhny Novgorod restaurant Park Kultury is an elite establishment in the city center, with an art gallery of local primitive artists.
- The first mention of culinary masters who made their living by preparing food dates back to 2600. BC.
- October 20 is International Chef's Day. The professional holiday was established by the World Association of Culinary Societies in 2004. Traditionally, it is on this day that chefs strive to get into the Guinness Book of Records.
- Chef Fua-Men is the first robot chef to work in a Japanese restaurant. During a shift, he can prepare a set lunch for 80 people.
Famous representatives of the profession
(1956 – present) – French chef and restaurateur, owns 26 gourmet restaurants around the world. Three establishments of Alain Ducasse were awarded the highest marks - 3 Michelin stars. (1926 – 2018) – one of the most famous chefs of the 20th century, founder of the most prestigious international award “Golden Bocuse”. In 1989, Paul Bocuse was named Chef of the Century by the Gault Millau restaurant guide.(1966 – present) – a popular chef and showman of the 21st century. Gordon Ramsay's restaurants have been awarded 16 Michelin stars. Author and host of culinary TV shows in England and the USA. (1949 – present) – Austrian chef, author of culinary masterpieces for the Oscars, head of Wolfgang Puck Companies. (1975 – present) – no less famous British chef and promoter of healthy eating. The popular restaurateur is the author of numerous books on home cooking and nutritional rules, and is a recipient of the Order of the British Empire.
Svetlana Tyulyakova
COOK
Synonyms for "cook":
A LITTLE HISTORY:
Livy wrote:
Leslie Byrne
A cook is a person whose profession is cooking.
The cook prepares soups, main courses, confectionery, and other food. Knows how to properly store food, prepares various dishes according to recipes and knows how to decorate what has been prepared.
Synonyms for "cook":
Culinary – a person skilled in cooking, a cook.
Cook, cook - in everyday life a woman who prepares food
Cook - one who works in the kitchen, prepares food, cook (an outdated word).
Cook - a cook in a military unit or in a workers' artel (special).
Cook - marine, ship, ship, sailor's cook. An officer is called a cook.
Kuhmister (from German Kchenmeister) is a qualified cook or owner of a small restaurant, canteen (obsolete).
A LITTLE HISTORY:
Most likely, the word “cook” comes from the East Slavic “var”, meaning boiling water and heat. Chefs date back to Ancient Greece and Rome.
Livy wrote:
In ancient Rome, food was prepared by the mistress of the house or a slave. Subsequently, they began to hire a cook at the market (macellum) on special occasions. With increasing luxury came permanent chefs.
Subordinate to him were servi fornacarii for the stove and focarii for the hearth, opsonatores for purchasing food supplies, pistores for various cookies and culinarii as assistants. The head cook was called archimagirus
In Rus', they worked in princely and monastic cookhouses, in the houses of wealthy feudal lords and townspeople. In Russia in the 17th-19th centuries. Many foreign chefs worked in private homes and restaurants.
In Ancient Rome, in medieval Europe, especially in France, cooks were considered artists.
William Orpen Chef at the Chatham Hotel Paris 1921
The cook is creating at the stove,
It's like he soars on wings.
Everything is seething around him,
The kitchen is his forge.
Each of his creations -
Just a fairy tale, delicious,
Thoughts, creativity flight.
Anyone who has tried it will understand.
Joachim Antonisz Wtewael Kitchen Scene 1605 G.
Give the cook the following ingredients:
Poultry meat, dried fruits,
Rice, potatoes... And then
Delicious food awaits you. Sergey Chertkov
Cheerful chef
Cheerful cook
I'm cooking Pancake.
Nothing tastes better -
He's the only one like that.
Damn, anywhere -
Not big and not small.
Threw him up -
And he caught it.
He's an acrobat.
Like a circus performer,
With dexterity a trick
Demonstrates
Somersault
In a frying pan.
You won't see
This is nowhere like this. Semyon Ostrovsky
I hope among you
There are no little ones
Those who are within an hour
Don't stuff the cutlet.
They look so sad
Until the end of time!
And a good appetite -
Makes a person beautiful!
I'm doing magic at the stove
In a high cap.
To delicious dreams
Completed on time
To “enough” and “a little bit”
They didn't tell me
And without any “I don’t want”
They ate and praised!
Here, today and now
A miracle will happen -
I'll cook for you
Specialty of the house.
ODE TO CHEFS
The earth is also generous
That there are chefs in the world...
Blessed are their simple destinies,
And your hands seem to have pure thoughts.
Their profession is essentially good:
An angry person will not stand at the stove.
I know what is older than any bible
Cool lumps of cookbooks...
Inviting smell - tart and abundant -
On the street, like music, arose...
Touch-me-not dishes are puffing in the oven.
And the naval borscht is agitated in the darkness.
And the pancake blossoms in the frying pan.
And the beshbarmak bubbles deliciously.
Green pepper starts with meat
communication in silver smoke.
Science meets shamanism
And triumphs despite everything!
It's happening!
Now the marches would break out...
And the cook is a snow-white mountain -
Among the big pots
stands like a marshal
and says decisively: “It’s time...”
He told you everything. He doesn't expect a reward
There is a questioning chill in his gaze...
And the strange reflection of the theater footlights
Suddenly it fills the kitchen to the basics.
Let the chroniclers talk about eternity,
Let the tragedian sing the dust of eras.
And I - About prose. About food. About food.
After all, if God exists somewhere,
I see him at the great slab, -
Steamed, with a ladle in hand.
With a mysterious, kind smile.
And - of course - In a white cap.
R. Rozhdestvensky
27.01.2014
3 classification systems for the chef profession
(CIS, Europe, America)
Classification in the CIS countries
Chef
Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale. Based on a study of consumer demand, provides a variety of dishes and culinary products and compiles a menu. Carries out constant control over food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules. Arranges cooks and other production workers. Creates a schedule for cooks to work. Conducts quality control of prepared food. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
Pastry chef
Specializes in confectionery products.
Cook-technologist
Organizes the process of preparing food. Determines the quality of raw materials, calculates their quantity to obtain portions of finished products, calorie content of the daily diet, draws up menus and price lists. Distributes responsibilities within the cooking team. Controls the process of preparing culinary products, develops recipes for new signature dishes and draws up technological maps for them. Prepares necessary documentation and instructs cooks. Maintains complete records of material assets, equipment, raw materials, and finished products.
Cook
The culinary specialist calculates raw materials and the yield of finished products, draws up menus, requests for products and semi-finished products, prepares dishes, strains, kneads, grinds, molds, stuffs, stuffs products, regulates the temperature, determines the readiness of dishes and products using control and measuring instruments , as well as by appearance, smell, color, taste, produces artistic decoration of dishes and confectionery products, and portions dishes.
Western classification
European cuisine more often uses its own naming system for participants in the process. The naming system originates from the “brigade system” (brigade de cuisine) by J. Auguste Escoffier.
Executive chef(director of operations)
He is responsible for absolutely everything related to the operation of the kitchen, establishment, etc., including menu preparation, personnel selection, and economic issues. This position requires not so much cooking skills as management and management skills. This is exactly the person whom Europeans call chef, head chef (but this is not a Russian “chef”!)
Chef de Cuisine(Chef)
This is actually the chef who is responsible for preparing dishes in a separate production facility. For European cuisine, especially small ones, CDC and EC are often the same person. It should be noted that a CDC is typically responsible only for “its” kitchen, while an EC may be responsible for, for example, all aspects of the kitchen at once in several of the owner’s restaurants. Sometimes you can see the name “Head of the Kitchen”.
Sous-chef de Cuisine(sous chef; assistant chef)
Assistant and deputy chef. May also be responsible for work scheduling, internal logistics; able to replace the chef if necessary. He can also help other cooks. It is clear that in large industries there may even be several such positions.
Expediter, Aboyeur(forwarder, order carrier)
There is no analogue in Russian terminology. The person responsible for transferring orders from the dining room to the kitchen, between chefs and departments, and also organizing internal logistics. Often he is also responsible for the final decoration of dishes, and sometimes this position is combined with the chef or his assistant. The French aboyeur means "screamer": a person had to have a strong voice when calling out orders over the noise of the kitchen.
Chef de Partie(cook; chef de partie)
Actually, the cook. Responsible for some specific area of culinary production. If the production is large, then the chefs de parti may have assistants and deputies. Most often, there is only one chef de parti for each type of production; for a larger composition, it is customary to call it “first cook”, “second cook”, etc. They differ in areas:
Sauté Chef, Saucie r (saute chef, sauce) - Responsible for sauces, for everything served with sauce, also for stewing and frying in sauces. Requires the highest level of preparation and responsibility.
Fish Chef, Poissonier(fish cook, poissonnet, passonnier) - Prepares fish dishes, may be responsible for cutting fish and for specific fish sauces/gravies. Due to the abundance of sauces and seasonings, by the way, often in small industries this work is also carried out by the saucer.
Roast Chef, Rotisseur(meat cook, rotissier) - Prepares meat dishes and their sauces. Doesn't cut meat. Often a rotissier also performs the work of a grillardier (next).
Grill Chef, Grillardin(grill cook, grillardier, sometimes griller) - Responsible for preparing dishes on the grill, grate, and also on an open fire.
Fry Chef, Friturier(frying cook, deep fryer) - A separate position of a person involved in frying the components of dishes (usually meat, therefore combined with rotissier). He is also a frying bath operator (usually with an assistant).
Vegetable Chef, Entremetier(vegetable cook, entremetje) - In the European kitchen system, he is busy preparing salads and first courses, as well as vegetable side dishes and vegetable decorations. With a large load, it is customary to divide into:
Soup Chef, Potager(cook of first courses, potazhe);
Vegetable dishes cook, Legumier (cook of vegetable dishes, lager).
Pantry Chef, Garde Manger(cold appetizer cook, gardmange) - Responsible for cold appetizers - and usually for all dishes that are prepared and served cold. If necessary, also for salads.
Pastry Chef, Patissier(baking chef, pâtissier. Not a pastry chef!) - Responsible for pastries, baked dishes, sometimes for desserts (but these are precisely the work of the pastry chef). There is a practice when the baking department and confectionery kitchen are significantly separated from the main one.
Secondary positions
Roundsman, Tournant(replacement cook, tour cook) - A cook whose task is to be an assistant to someone from the chef de partie at the right time.
Butcher, Boucher(butcher; boucher) - Responsible for the primary cutting of meat (game, poultry) and fish, and, if necessary, for subsequent cutting into by-products.
Apprentice, commis(cook apprentice; Komi) - This is the name of a cook who delves into the essence of the work of the kitchen department, or a cook who has changed departments. Actually, it’s clear from the title;
Communard(in-house cook, “home cook”) - Prepares dishes for the production workers themselves, including the kitchen cooks.
Dishwasher, escuelerie(dishwasher; esculeri, esculeri) - One or more people who wash dishes while working, as well as ensure the cleanliness and sanitation of the kitchen. There is a division according to types of dishes (glass, cutlery, etc.).
ACF system
American Chefs Federation ( American Culinary Federation) has a separate division into levels of culinary arts, offering certification programs.
Cooking professional
Certified Culinarian- cook (entry level).
Certified Sous Chef- sous-chef. Inside it is divided by profession names. Knowledge of management and planning for two people in a department is required.
Certified Chef de Cuisine- Chef. Knowledge of management and planning is required for three people in a department.
Certified Executive Chef- director of operations. Knowledge of management and planning for five people in a department is required, plus experience in a CDC or EC position, plus a special board practical exam.
Certified Master Chef- expert review. It is only possible to obtain after CEC by passing an eight-day on-the-job practical exam.
Personal chef(Personal cooking professional)
Personal Certified Chef- personal chef. 4 years of experience, one of them as a personal chef, plus knowledge of kitchen management, logistics and planning.
Personal Certified Executive Chef- head of his own kitchen. 6 years of work, two of them as a personal chef, plus knowledge of kitchen management, logistics and planning.
Confectioner (Baking and pastry professional)
Certified Pastry Culinarian- pastry chef. First level.
Certified Working Pastry Chef- Experienced pastry chef. Knowledge of management and planning is required.
Certified Executive Pastry Chef- head of confectionery production. Knowledge of management and planning is required. Work experience, commission exam.
Certified Master Pastry Chef- expert review. It is only possible to obtain after CEPC by passing a ten-day practical examination in production.
Administrator (Culinary Administrator)
Certified Culinary Administrator- culinary production administrator. Confirms professional qualities in the field of management and planning. You need experience working in production, managing 10+ employees in a department, theoretical exams in planning, management, logistics, writing business plans and analytics - and of course, all basic knowledge of cooking.
Culinary Educator
Certified Secondary Culinary Educator- teacher. Certification for a production worker engaged in teaching culinary arts in a secondary or special education institution.
Certified Culinary Educator- higher school teacher. Certification for a production worker engaged in teaching culinary arts in post-secondary institutions, as well as in military schools. Pre-certified to CCC or CWPC.
:) If this article was useful to you, click "I like", so you will express your gratitude to the author. (author of the article: Artur Protchenko
Articles on the topic
