SKILL LEVELS
The preceding discussion is necessarily general because there are
so many kinds of kitchen organizations. Titles vary also. The responsibilities
of the worker called the second cook, for example, are not
necessarily the same in every establishment. Escoffier’s standardized system
has evolved in many directions. One title that is often misunderstood and much
abused is chef. The general public tends to refer to anyone with a white
hat as a chef, and people who like to cook for guests in their homes refer to
themselves as amateur chefs. Strictly speaking, the term chef is
reserved for one who oversees a kitchen or a part of a kitchen. The word
chef is French for “chief” or “head.” Studying this book will not make
you a chef. The title must be earned by experience not only in preparing food
but also in managing a staff and in planning production. New cooks who want to
advance in their careers know they must always use the word chef with
respect. Skills required of food production personnel vary not only with the
job level but also with the establishment and the kind of food prepared. The
director of a hospital kitchen and the head chef in a luxury restaurant need
different skills. The skills needed by a short-order cook in a coffee shop are
not the same as those needed by a production worker in a school cafeteria.
Nevertheless, we can group skills into three general categories.
1.
Supervisory.
The head of a food service kitchen, whether called executive
chef, head chef, working chef, or dietary director, must
have management and supervisory skills as well as a thorough knowledge
of food production. Leadership positions require an individual who
understands organizing and motivating people, planning menus and\ production
procedures, controlling costs and managing budgets, and purchasing food
supplies and equipment. Even if he or she does no cooking at all, the chef must
be an experienced cook to schedule production, instruct workers, and
control quality. Above all, the chef must be able to work well with people, even
under extreme pressure.
2.
Skilled and technical.
While the chef is the head of an establishment, the cooks are the
backbone. These workers carry out the actual food production. Thus, they must
have knowledge of and experience in cooking techniques, at least for the dishes
made in their own department. In addition, they must be able to function well
with their fellow workers and to coordinate with other departments. Food
production is a team activity.
3.
Entry level.
Entry-level jobs in food service usually require no skills or
experience. Workers in these jobs are assigned such work as washing vegetables
and preparing salad greens. As their knowledge and experience increase, they
may be given more complex tasks and eventually become skilled cooks. Many
executive chefs began their careers as pot washers who got a chance to peel
potatoes when the pot sink was empty. Beginning in an entry-level position and
working one’s way up with experience is the traditional method of advancing in
a food service career. Today, however, many cooks are graduates of culinary
schools and programs. But even with such an education, many new graduates begin
at entry-level positions. This is as it should be and certainly should not be
discouragement. Schools teach general cooking knowledge, while every food
service establishment requires specific skills, according to its own menu and
its own procedures. Experience as well as theoretical knowledge is needed to be
able to adapt to real-life working situations. However, students who have
studied and learned well should be able to work their way up more rapidly than
the beginners with no knowledge at all
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