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Study Guide 001 > Worksheet Study 001 > Flashcards

Worksheet Study 001 Flashcards

1
Q

Name four different types of establishments where chefs can work

A
  1. Hotels
  2. Restaurants
  3. Catering
  4. Other types
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2
Q

Who developed the modern brigade system and why?

A

Chef Georges August Escoffier

For hierarchy and responsibility

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3
Q

What are the 5 levels of the brigade hierarchy and what are each chef’s role?

A
  1. Executive Chef - responsible for planning, hiring staff, manage cost
  2. Head Chef - planning, manage cost
  3. Sous Chef - supervising food is prepared to head chef standards
  4. Chef de Partie - responsible for certain station
  5. Demi/Commi Chef
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4
Q

Chefs employed in hotels are usually part of a larger organization of job roles. What would some of these other positions include?

Name 4 - with brief job roles

A
  1. Food and Beverage Manager - manages operation in respect of beverage stock
  2. Banqueting/Event Manager - manages aspects of banqueting
  3. Financial Manager - Manges Financial Control
  4. Operations Manager - Manages aspects of logistics, security
  5. Front of house - Reservations, reception, concierge
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5
Q

Traditionally kitchens are divided into two main sections, what are they called and why are these areas seperated?

A

Hot and Cold Section

Tasks can be carried out in the most effective and productive manner

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6
Q

What are 4 other important food production areas and what is their role?

A
  1. Serving areas
    - hot pass hot dishes are placed
    - cold pass cold dishes are place
  2. Receiving and storage
    - storeroom, pantry, coldrooms
  3. Cleaning areas
    - handwash, food prep
  4. Waste / refuse
    - where waste is removed to
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7
Q

Give some examples of typical shifts chefs might work?

A

Single shift e.g. breakfast (5am - 2 pm)
Split shift e.g. 10 am - 2 pm and then 5 pm - 10 pm
Evening shift 2pm - 10pm

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8
Q

What are some problems and challenges chefs face in the work invironment?

A
  1. Hot temp
  2. High paced
  3. High stress
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9
Q

Name some personal home-life challenges chefs usually have to deal with

A
  1. Trying to balance work with home life
  2. Long and erratic hours
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10
Q

What are some of the addictive behaviours used by chefs to cope in industry and why?

A
  1. Alcohol
  2. Smoking
  3. Drugs
  4. Sex
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11
Q

What are some good characteristics professional chefs should have?

A
  1. Being creative
  2. Having eye for detail
  3. Being passionate
  4. Being disciplined
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12
Q

What are some good personal abilities a professional chef should have?

A
  1. Communicate effectively
  2. Maintaining high standard of cleaning
  3. Dedicated to practising principles
  4. Willing to learn teamwork
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13
Q

What are good professional behaviour attributes a chef should have?

A
  1. Punctuality - always be on time
  2. Reliability - always gets job done
  3. Honesty - truthful in thought
  4. Clear communication skills
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14
Q

What are examples of good personal appearance?

A
  1. Maintain good personal hygiene
  2. Wear appropriate clean uniform
  3. Display good personal grooming standards
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15
Q

Why is a chef’s behaviour and personal appearance important?

A
  1. Maintains a positive image
  2. Reassures customers of delivering professional service.
  3. Instill a sense of pride and job satisfaction
  4. Uphold positive image of profession
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16
Q

Why is teamwork so important in the kitchen?

A
  1. Effective communication
  2. Effective shift handover
17
Q

What is a CV and why is your CV so important

A
  1. Document that outlines and records important information about yourself
  2. Record of your entire professional life on one sheet of paper
18
Q

How does one build one’s CV and which activities shouold one participate in to enhance one’s CV?

A

Participate in the chefs association by entering competitions and skills courses

19
Q

List the 3 main parts to a CV, and give 3 important points to include under each

A
  1. Personal details

Name and surname
ID number
Email address
Contact details
Head and shoulders picture

  1. Education

Qualifications
Related membership
Any related awards

  1. Work Experience

Most recent first
Company
Period
Reason for leaving

20
Q

Why is work experience so important?

A
  1. Your skillset proves that you can make it in the industry
  2. You convert your skills to make money
21
Q

Why is networking so essential?

A
  1. Personal contact is the strongest introduction
  2. It makes a good first impression
22
Q

What are the 3 natural progressions when one rises through the ranks of the kitchen starting as a Cook (Commis Chef)?

A

Commis (Cook), Chef de Partie, Sous Chef, Head Chef

23
Q

What does CDP stand for?

A

Chef de Partie

24
Q

What does CPD stand for and what does it involve?

A

Continuous professional develepment

Lifelong learning keeping one up to date with learning

25
Q

As part of the Professional Body, what does one warn to retain one’s designation when attending activities which keep one up-to-date with industry norm

A

CPD points

26
Q

For a job interview - what should your first impressions be?

A

Clean, hygenic
Dress in clean iron chef whites
Dont chew gum

27
Q

What does a job interview for a chef interview include?

A

Cook off’s
Trial shifts as practical tests to assess a candidate’s skills and abilities

Study Guide 001 (20 decks)

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