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What is the primary responsibility of a dishwasher, porter, or steward in a professional kitchen?
What is the primary responsibility of a dishwasher, porter, or steward in a professional kitchen?
Culinary school graduates typically begin their careers in senior positions.
Culinary school graduates typically begin their careers in senior positions.
False
What is the role of a Prep cook/entry level chef in a professional kitchen?
What is the role of a Prep cook/entry level chef in a professional kitchen?
To perform jobs that require only basic skills but are absolutely necessary to keep a business running.
Commis 3s are assigned to a specific kitchen, such as ______________ or garde manger, to help with food preparation and line cooking.
Commis 3s are assigned to a specific kitchen, such as ______________ or garde manger, to help with food preparation and line cooking.
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Match the following kitchen roles with their responsibilities:
Match the following kitchen roles with their responsibilities:
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What is the typical salary range for a Commis 3?
What is the typical salary range for a Commis 3?
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Only experienced chefs can work as line cooks.
Only experienced chefs can work as line cooks.
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Why is every role in the kitchen hierarchy important?
Why is every role in the kitchen hierarchy important?
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What is the primary reason for kitchen organization?
What is the primary reason for kitchen organization?
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The evolution of food service is stagnant.
The evolution of food service is stagnant.
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What are the two opposing forces that have shaped modern food service?
What are the two opposing forces that have shaped modern food service?
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The title of ______________ is frequently misunderstood.
The title of ______________ is frequently misunderstood.
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Match the following factors that influence kitchen organization with their descriptions:
Match the following factors that influence kitchen organization with their descriptions:
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What is the meaning of the French word 'chef'?
What is the meaning of the French word 'chef'?
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Anyone who enjoys cooking for guests in their homes can be called a chef.
Anyone who enjoys cooking for guests in their homes can be called a chef.
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What is the traditional method of advancing in a food-service career?
What is the traditional method of advancing in a food-service career?
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A food-service kitchen manager must have management and __________________ skills, as well as a thorough understanding of food production.
A food-service kitchen manager must have management and __________________ skills, as well as a thorough understanding of food production.
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Match the following skills required of food production personnel with the corresponding job level:
Match the following skills required of food production personnel with the corresponding job level:
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What is the primary responsibility of cooks in a food service establishment?
What is the primary responsibility of cooks in a food service establishment?
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A short-order cook in a coffee shop requires the same skills as a production worker in a school cafeteria.
A short-order cook in a coffee shop requires the same skills as a production worker in a school cafeteria.
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What tasks are typically assigned to entry-level workers in food service establishments?
What tasks are typically assigned to entry-level workers in food service establishments?
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What is the typical range of experience for a line cook?
What is the typical range of experience for a line cook?
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A Commis 1 is a lower level leadership position.
A Commis 1 is a lower level leadership position.
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What is the role of a Sous Chef in the kitchen?
What is the role of a Sous Chef in the kitchen?
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The head chef is also known as the _______________.
The head chef is also known as the _______________.
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What is the typical salary range for a line cook?
What is the typical salary range for a line cook?
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A Demi Chef de Partie is equivalent to a Commis 1.
A Demi Chef de Partie is equivalent to a Commis 1.
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Match the following kitchen staff with their roles:
Match the following kitchen staff with their roles:
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Study Notes
Modern Food Service
- Modern food service is the result of years of hard work by chefs in the past, including Escoffier and Antoine Careme.
- The industry is constantly evolving, with trends coming and going, and is struggling to meet its workforce demands.
- It is an excellent time to begin a career in food service, as it is one of the fastest growing industries.
Kitchen Organization
- The purpose of kitchen organization is to assign tasks efficiently and properly, so all workers know their responsibilities.
- Modern kitchens may be organized in different ways, depending on the menu, type of establishment, size of the operation, and facilities.
- The term "chef" is strictly reserved for someone in charge of a kitchen or a portion of a kitchen, and must be earned through experience in food preparation, management, and production planning.
Supervisory
- A food-service kitchen manager must have management and supervisory skills, as well as a thorough understanding of food production.
- Leadership positions require the ability to organize and motivate others, plan menus and production procedures, control costs, and manage budgets.
Skilled & Technical
- Cooks are the backbone of any restaurant and must be familiar with cooking techniques and have experience with food production.
- These employees are in charge of food production and must be skilled in various cooking methods.
Entry Level
- Entry-level jobs in food service typically do not require special skills or experience.
- Workers in these positions are tasked with tasks such as washing vegetables and preparing salad greens.
Roles
- Each role in the kitchen is important, and any chef may be asked to handle a variety of tasks throughout the day.
- Essential jobs in the kitchen include dishwashers, utility workers, and stewards, who are responsible for cleaning and assisting with tasks as needed.
Dishwasher, Utility, Steward
- These employees do not typically prepare food, but are responsible for cleaning and assisting with tasks as needed.
- These positions typically do not require restaurant experience or culinary training, and the pay is low.
Cooks: Commis 1, 2, 3, and 4
- Junior cooks, or "commis," play a variety of roles in a professional kitchen.
- Commis are divided into four levels, with each level increasing in complexity as the job becomes more difficult.
- Prep cooks/entry-level chefs are typically recent culinary school graduates or interns, and are responsible for basic tasks such as cleaning vegetables and boiling pasta.
- Commis 3s have one or two years of experience and are assigned to a specific kitchen to help with food preparation and line cooking.
- Commis 2s work in the same way as line cooks, and are responsible for the majority of cooking.
- Commis 1 is a higher-level leadership position that requires mastery of specific skills and more responsibility.
DCDP & CDP
- In smaller establishments, an individual would move from Commis 1 to Sous Chef.
- In large hotels, the role of a Commis 2 and Commis 1 is traditionally done by a Demi Chef de Partie and Chef de Partie respectively.
Sous Chef
- The sous chef is involved in the day-to-day operations of the kitchen, including menu development, payroll, ordering, and staff management.
- The sous chef is the kitchen's second-in-command, following the executive or head chef, and oversees keeping all the stations running smoothly.
- The sous chef may have opportunities to select specials and suggest new menu ideas.
Head Chef
- The head chef, also known as the Chef de Cuisine, serves as a sort of COO in the kitchen.
- The head chef is responsible for overseeing the entire kitchen operation and making key decisions.
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Description
This quiz covers the Modern Food Service, kitchen organization, and roles in the food service industry. It includes topics such as cooks, sous chef, head chef, and executive chef.
