Commis chefs learn many jobs, rotate through sections such as pastry, saucier, meat cook, butchery and fish preparation.
Other amusement and recreation industries 6 Chefs and head cooks work in restaurants, hotels, private households, and other food service facilities, all of which must be kept clean and sanitary. Chefs and head cooks usually stand for long periods and work in a fast-paced environment.
About 13 percent of chefs and head cooks were self-employed in Because some self-employed chefs run their own restaurant or catering business, their work can be additionally stressful.
For example, outside the kitchen, they often spend long hours managing all aspects of the business, to ensure that bills and salaries are paid and that the business is profitable.
Injuries and Illnesses Kitchens are usually crowded and filled with potential dangers, such as hot ovens and slippery floors. As a result, chefs and head cooks have a higher rate of injuries and illnesses than the national average.
The most common hazards are slips, falls, cuts, and burns, but these injuries are seldom serious. To reduce these risks, workers often wear protective clothing, such as long-sleeve cotton shirts and non-slip shoes. Work Schedules Most chefs and head cooks work full time, including early mornings, late evenings, weekends, and holidays.
Many executive chefs work hour days, because they oversee the delivery of food supplies early in the day and use the afternoon to prepare special menu items.
Education and Training Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, technical school, culinary arts school, or a 4-year college. A small number learn through apprenticeship programs or in the armed forces.
Education A growing number of chefs and head cooks receive formal training at community colleges, technical schools, culinary arts schools, and 4-year colleges. Students in culinary programs spend most of their time in kitchens practicing their cooking skills.
Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods.
Most training programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program. Work Experience in a Related Occupation Most chefs and head cooks start working in other positions, such as line cooks, learning cooking skills from the chefs they work for.
Many spend years working in kitchens before learning enough to get promoted to chef or head cook positions. Training Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef.
Executive chefs, head cooks, and sous chefs who work in fine-dining restaurants often have many years of training and experience. Some chefs and head cooks learn through apprenticeship programs sponsored by professional culinary institutes, industry associations, and trade unions in coordination with the U.
Apprenticeship programs generally last about 2 years and combine instructions and on-the-job training. Apprentices must complete at least 1, hours of both instructions and paid on-the-job training.With the group's continuing aggressive growth and plans to expand its product lines as well as its push to provide cold storage logistics and solutions, it is looking to hire highly motivated candidates who are looking for career growth to be part of its team.
We’re here to break down the 7 must have skills for a chef career to get you started on your path to Michelin star aspiring chefs are going to need to know how to handle constructive criticism of their skills and their output.
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The sous (meaning 'under' in French) chef assists the head chef.
As the assistant, you'll be in charge of the kitchen and staff in the head chef's absence. You'll cook, season and prepare a variety of dishes, and will be responsible for the overall presentation of the food.
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|Chefs and Head Cooks : Occupational Outlook Handbook: : U.S. Bureau of Labor Statistics||You could do on-the-job training, starting as a kitchen assistant or trainee chef.|
Most sous chefs start in other positions in the kitchen, from dishwasher, cook, etc., and learn the skills they need on the job to move up. However, some will gain experience through training at a community college or trade school, with 2- and 4-year degrees are available.