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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.

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.