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[Modern Food Service 1](#modern-food-service) [Kitchen Organization 1](#kitchen-organization) [Supervisory 2](#supervisory) [Skilled & technical 2](#skilled-technical) [Entry level 2](#entry-level) [Roles 3](#roles) [Dishwasher, Utility, Steward 3](#dishwasher-utility-steward) [Cooks: Commis...

[Modern Food Service 1](#modern-food-service) [Kitchen Organization 1](#kitchen-organization) [Supervisory 2](#supervisory) [Skilled & technical 2](#skilled-technical) [Entry level 2](#entry-level) [Roles 3](#roles) [Dishwasher, Utility, Steward 3](#dishwasher-utility-steward) [Cooks: Commis 1, 2, 3 and 4? 3](#cooks-commis) [DCDP & CDP 3](#dcdp-cdp) [Sous Chef 4](#sous-chef) [Head Chef 4](#head-chef) [Executive Chef 4](#executive-chef) Modern Food Service =================== Modern food service is the result of many years of hard work by chefs in the past. Chefs such as Escoffier and Antoine Careme helped food service get to where it is today. Throughout history, two opposing forces have been at work: - The need to simplify, to eliminate complexity and ornamentation, and to emphasise the simple, natural flavours of basic, fresh ingredients. - The desire to invent, to highlight the chef\'s creativity, with an emphasis on fancier, more complicated presentations and procedures. As a result, now is an excellent time to begin a career in food service. It is one of the fastest growing industries, but it is also one that is struggling to meet its workforce demands. The evolution of food service is never-ending; trends come and go, only to reappear several years later. It is therefore critical that once you are in the industry, you are adaptable and open to change. Kitchen Organization -------------------- The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly and so all workers know what their responsibilities are. Modern kitchens may be organized in a few different ways, depending on 4 factors. - The Menu - The type of Establishment - The Size of the operation - The Facilities Chef is a title that is frequently misunderstood. The general public considers anyone wearing a white hat to be a chef, and those who enjoy cooking for guests in their homes refer to themselves as amateur chefs. The term chef is strictly reserved for someone in charge of a kitchen or a portion of a kitchen. Chef is a French word that means \"chief\" or \"head.\" The title must be earned through experience not only in food preparation but also in management and production planning. New cooks who want to advance in their careers understand the importance of always using the word chef with respect. The skills required of food production personnel differ not only by job level, but also by establishment and type of food prepared. A hospital kitchen director and a luxury restaurant head chef require very different skills. A short-order cook in a coffee shop requires skills that are not the same as a production worker in a school cafeteria. Nonetheless, we can divide skills into three broad categories. ### Supervisory A food-service kitchen manager must have management and supervisory skills, as well as a thorough understanding of food production. Leadership positions necessitate the ability to organise and motivate others, plan menus and production procedures, control costs and manage budgets, and purchase food supplies and equipment. ### Skilled & technical While the chef is the executive or head of the establishment, the cooks are the backbone of any restaurant. These employees are in charge of food production. As a result, they must be familiar with and have experience with cooking techniques, at least for the dishes prepared in their department. ### Entry level Entry-level jobs in food service typically do not require any special skills or experience. Workers in these positions are tasked with tasks such as washing vegetables and preparing salad greens. The traditional method of advancing in a food-service career is to start at the bottom and work one\'s way up with experience. However, many chefs today are graduates of culinary schools and programmes. Even with such a degree, many recent graduates begin their careers in entry-level positions. Roles ----- One thing you\'ll learn as you train to become a chef is how much everyone in the kitchen contributes to consistently excellent dishes. Each role is important, and any chef may be asked to handle a variety of tasks throughout the day. Here are a few of the essential jobs that professionals perform every day behind the scenes at restaurants, catering companies, and institutional dining facilities. ### Dishwasher, Utility, Steward Though they do not typically prepare food but the job of a dishwasher, porter, or steward is an equally important one in the kitchen hierarchy. These employees do the majority of the cleaning and assist with tasks as needed. These positions typically do not necessitate restaurant experience or culinary training. The pay is extremely low. ### Cooks/ Commis Junior cooks, or \"commis,\" play a variety of roles in a professional kitchen. Cooks or Commis are divided into four layers, 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. This position provides an excellent opportunity to learn about industry demands by performing jobs that require only basic skills but are absolutely necessary to keep a business running. Prep cooks may be asked to clean vegetables, boil pasta, or chop raw ingredients before passing them to line cooks. If they are paid, these cooks can expect to earn slightly more than the minimum wage. Commis 3s have one or two years of experience. At this point, they are assigned to a specific kitchen, such as pastry or garde manger, to help with food preparation and line cooking. These cooks typically make 12,000-14,000/- a month. Commis 2s work in the same way that line cooks do in other restaurants. They typically have three or four years of experience in their particular pitch. The majority of the cooking is done by line cooks. They may work at the grill, saute, or fry stations, and some kitchens have more specialised positions, such as a fish or salad chef. The exact number of stations depends on the size of the establishment and its culinary specialties, but these people are the backbone of any cooking team. In general, these cooks earn 15,000-17,000. Some people prefer to stay at this level because it is the highest level before moving into management. Commis 1 is a higher level leadership position that comes with a lot more responsibility and mastery of their specific skills. This is a tough transition for most cooks. It takes time to develop someone to the point where they are ready to lead others. ### DCDP & CDP In smaller establishments, an individual would move from Commis 1 to Sous Chef. In large hotels however that may not be the case. Instead of Commis being categorized as 1,2,3, there are simply prep chef's and commis 3s. 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, such as menu development, payroll, ordering, and staff management. All questions and problems appear to be directed to the sous chef. The sous chef is the kitchen\'s second-in-command, following the executive or head chef. This professional typically has years of cooking experience and oversees keeping all the stations running smoothly. This includes delegating tasks to the rest of the team and ensuring that everyone has the necessary equipment. In addition to dealing with any problems that arise during the day, the sous chef may have opportunities to select specials and suggest intriguing new menu ideas. ### Head Chef The head chef, also known as the Chef de Cuisine, serves as a sort of COO in the kitchen. Large hotels usually have several head chefs, who are referred to as banquet chef, executive pastry chef, and executive sous chef. The head chef will not spend too much time on the line but will instead ensure that service is done properly. In addition, consider administrative tasks such as event planning, menu development, and calling on clients and vendors. ### Executive Chef The executive chef is the pinnacle of this food chain. Communication with other departments --- marketing, food and beverage, the general manager --- planning, purchasing, and employee development are all part of the job. They tend to focus on the overall picture of the operation.