Formal Education and Training

An obvious beginning is sound and thorough culinary education. Formal training in an accredited college is an excellent way to start. In the absence of formal education, an apprenticeship and on-the-job training are useful. Experience and practice have no substitute. Continued practice and constant attention is the only way to master the techniques.

Continued Education

Attending classes, workshops, and seminars are essential to learn new methods, styles, and trends. Working with other chefs and sharing information and knowledge is another avenue of growth. Competing in shows and competitions, reading trade magazines and journals, dining in other restaurants, and reading magazines and newspapers are important. TV shows and the internet are the latest additions for chefs. Education, work experience, more education, more experience, and still more education are the cornerstones.

Professional Attributes

Every professional takes pride in one’s profession and follows a code of conduct. Professionals in the kitchen are also responsible for their profession’s image and must act in a manner consistent with their role.

The Service Concept

The concept of service is central to any foodservice operation. This means providing good and safe food, properly cooked, appropriately seasoned, and attractively presented in a pleasant environment. Prompt service means avoiding unnecessary delays. The purpose is to make the customer happy — the customer must always come first.

Responsibility

The professional in the kitchen is responsible to self, co-workers, the restaurant, and the guest. Foods, equipment, staff, and the facility must be treated with care and respect. Waste, misuse, and abuse of any commodity are unacceptable. Personal behavior is also important. Abusive language and rowdy behavior have no place in the professional kitchen.

Judgment

Good judgment comes only with experience and practice. A sense of what is right — the combination of ingredients, selection of menu items, correct cooking methods, and evaluation of final products — is what separates a professional from an amateur.

The Uniform

The chef’s uniform represents professional pride. A feeling of professionalism is generated when you look like a professional. The uniform is designed to be practical, utilitarian, and attractive. Checked trousers disguise inevitable stains, a double-breasted jacket can be re-buttoned if dirty, and double fabric layers provide protection from burns. The neckerchief absorbs sweat and adds to dignity, the apron protects from spills, and the chef’s cap prevents hair from falling and symbolizes mastery — the hundred pleats are said to represent the hundred ways a chef can cook eggs.

Kitchen Rules

• Be in uniform and ready to start work on time.
• Wash hands before commencing work.
• Work quickly but maintain control — safety comes first.
• Stand upright with good posture to avoid fatigue.
• Keep cupboards and drawers tidy.
• Be smart and clean in your appearance.
• Discard waste in bins and always replace the lid.

Cost Considerations

The primary purpose of being in business is to make a profit. The kitchen staff has great responsibility in this regard.

Purchasing

Purchasing has a direct impact on cost control. This includes not only food items but also cleaning supplies, small tools, and equipment. It is wasteful to stock more supplies than can be used reasonably or to buy unnecessary tools.

Follow these steps for purchasing wisely and efficiently:

• Purchase strictly as per need, in direct relation to the menu.
• Develop and use purchase specifications.
• Select suppliers carefully.
• Follow established purchase procedures.
• Organize a consistent delivery schedule.
• Develop a par-stock and maintain it.
• Take physical inventory and order only enough to reach par-stock levels.
• Forecast contingency needs.
• Be aware of current market prices.

Storage

Maintain and monitor all storage areas to avoid waste and spoilage.

Food Cost

• Be aware of the cost of items.
• Maximize use of raw materials — total utilization is the goal.
• Control spoilage and wastage.
• Be extra careful with perishable items.
• Know the expected yield of ingredients.
• Use correct tools and knives to minimize waste.
• Follow correct portion sizes.
• Use standard recipes and presentations.
• Do not overproduce food.
• Recycle leftovers where appropriate.
• Store excess quantities carefully.
• Keep expensive items securely.