Transcript Document

Culinary Arts
Mr. Conley
Welcome!!.
20.5330199, 20.5321099, 20.5331099
Thursday, August 18, 2011
Review Hand Washing
Foodservice Careers
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Chef
Dietitian
Food Stylist
Food Demonstrators
Research and Development Chef
Foodservice worker
Nutritionist
Food Service Manager
Health Inspector
Web Sites
Culinary Jobs Introductory
Websites
http://video.msn.com/video.aspx?mkt=enus&vid=bd729220-1554-45b7-9941-4a420d9a5acb
http://video.foxnews.com/v/4023272/unemployed-flockingto-culinary-schools
http://www.dailymotion.com/video/xa2ddx_culinary-schoolcooking-training-de_school
Culinary Jobs
Assistant Chef
Often involved in menu development as well as food preparation, the
assistant chef assumes many responsibilities. They are often in charge of
preparing accompaniments and sweet dishes to compliment the main dish.
They assist with many duties of the executive chef; therefore, they must have
a thorough knowledge of culinary activities.
Banquet Chef
All aspects of banquet service and preparation are the responsibility of
banquet chefs. They follow contractual agreements when developing menus.
They are responsible for all members of the banquet staff, so they must have
excellent managerial and motivation skills.
Baker
Generally located in retail or wholesale bakeries, bakers assume many
responsibilities. When baking, Ingredients must be weighed, measured,
and/or mixed, dough must be cut or formed, fillings must be prepared, and
batter must be distributed properly. These professionals specialize in creating
cookies, cakes, pastries, breads, and pies.
Cake Finisher
Once cakes and other sweet goods are finished baking, cake finishers prepare
them for presentation to the customer. They decorate and finish the cake
using icing, sugars, sauces, and other confections. Tiny utensils are often used
to create intricate ornaments to adorn each piece.
Culinary Jobs
Chef
The responsibility of preparing meals in fine dining restaurants belongs to
qualified chefs. These careers necessitate knowledge of numerous aspects
within the culinary field. Each meal must be prepared according to set
standards and recipes.
Chef de Cuisine/Executive Chef
The executive chef oversees all aspects relating to culinary operations
including kitchen supply and food inventory, maintaining government
regulations, and monitoring customer satisfaction. They also test recipes and
create menus as needed.
Chef Garde Manager
Although they work directly under the executive chef, the chef garde
managers are responsible for the direction of others on the kitchen staff.
They are also responsible for the preparation of many or all of a restaurant’s
cold foods. A great deal of training is required for these occupations.
Culinary Operations Manager
Duties for a culinary operations manager vary greatly. They oversee the
functions of food service operations., which generally includes the creation
and implementation of standards that must be maintained for all products.
They also create and develop new recipes and concepts for restaurant usage.
Executive Pastry Chef
Thorough knowledge of culinary arts is necessary in order to be a successful
executive pastry chef. They direct all activities of the pastry kitchen and will
continually create new recipes for baked goods, and prepare the dessert
menu.
Culinary Jobs
Executive Sous Chef
Located directly below the executive chef in the chain of command, the
executive sous chef must take over all functions of the kitchen in the absence
of the exec chef. With duties that may include inventory management,
employee scheduling, and constant assistance to executive chef, extensive
experience is mandatory for these positions.
Line Cook
Little or no formal education is required to become a line cook. They prepare
foods according to pre-established guidelines and standards and are
responsible for ensuring only quality foods are produced.
Pastry Chef
By working from existing recipes, pastry chefs create numerous baked goods.
They ensure customer satisfaction by producing only high quality baked goods
and pastries. Formal education combined with past experience is generally
necessary for these positions.
Prep Chef
Commonly responsible for the preparation of side dishes or soups, these chefs
assist other chefs as necessary. They clean, dice, cut, slice, and arrange foods
as needed by the executive chef. A general knowledge of all fields is
necessary for these positions.
Signature Chef
Often distinguished or identified by a particular cooking style or ingredient, a
signature chef must have extensive culinary experience. They are responsible
for creating new recipes, and will often combine, alter, and/or tweak existing
recipes to create an excellent final product. They must create elaborate
presentations for each food as well.
Culinary Jobs
Sous Chef
Formal education and immense experience is needed for these management
positions. In the event that the executive sous chef is absent or unavailable,
the sous chef must fill in. They maintain food and supply inventories as
necessary, but specific duties vary depending upon the particular
establishment.
Sushi Chef
As the creators and adaptors of traditional Japanese dishes, sushi chefs
undergo a large amount of training. They work a great deal with raw fish, so
health and safety knowledge is a must. They must be creative and precise
when making these dishes.
Average Culinary Pay
Ranges
Annual Earnings of Middle
50%
Job Title
Cooking Assistant
Executive Chef
Executive Pastry Chef
Food Scientist
Hotel Manager
Line cook
Restaurant Manager
Sous Chef
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$23,096 - 28,862
$55,976 - 85,328
$45,610 – 68,326
$48,289 – 73,410
$64,926 – 119,094
$19,280 – 25,229
$36,778 – 53,916
$31,977 – 49,745
Real jobs
Food Service Manager - Full Time
Duties: Manage multiple facets of the kitchen and cafeteria operations
including preparing health conscious meals in accordance to the federal,
state, and local agency requirements; training and supervising food
service personnel; and serving as liaison between the client and company.
Qualifications: Three years of recent food service management; quantity
cooking experience; the ability to coordinate multiple facets of unit
operations; IL Sanitation Certification; effective communication skills;
basic computer skills; and a high school diploma/GED. Bilingual
(English/Spanish) strongly preferred.
Physical demands include: the ability to stand for 8 or more hours a day,
the ability to frequently bend, twist, pull, push, stretch, and lift (including
overhead lifting); withstand work environment of variant temperatures;
handling items of variant temperatures; lift up to 50 pounds and exert up
to 50 pounds of force.
Hours: Monday through Friday, 7.50 to 8 hours per day when school is in
session. Shift could start as early as 6AM.
Apply: Complete an application at 5150 N Northwest Hwy, Chicago; fax
resume to 773-304-4228; or e-mail resume to [email protected] using
FOOD SERVICE MANAGER as the subject heading.
Real Jobs
COOK-Full Time
Duties: Prepare, cook, and serve high quality meals.
Qualifications: Candidates must complete DCFS and criminal background
check. Prefer 2-3 years experience in quantity cooking; good written and
verbal communication skills; basic math skills; sound judgment;
professional attitude; and Illinois Sanitation License or be able to obtain
one within 6 months of hire.
Physical demands include: the ability to stand for 8 or more hours a day,
the ability to frequently bend, twist, pull, push, stretch, and lift (including
overhead lifting); withstand work environment of variant temperatures;
handling items of variant temperatures; lift up to 50 pounds and exert up
to 50 pounds of force.
Hours: Weekend availability a must. Shifts are typically 10AM-6:30PM
Apply: Complete an application at 5150 N Northwest Hwy, Chicago; fax
resume to 773-304-4228; or e-mail resume to [email protected] using
UCAN COOK as the subject heading.
Customer Service
1) Answer your phone.
2) Don't make promises unless you will keep
them.
3) Listen to your customers.
4) Deal with complaints.
5) Be helpful - even if there's no immediate profit
in it.
6) Train your staff (if you have any) to be always
helpful, courteous, and knowledgeable.
7) Take the extra step.
8) Throw in something extra.
Bad Customer Service
Bad Customer Service
Website
ACF- American Culinary Federation
www.acfchefs.org
NRA-National Restaurant Association
www.restaurant.org
FCCLA-Family Career And Community
Leaders of America
www.fcclainc.org
Have A Great Day!!!
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