Worksheet Study 001 Flashcards
Name four different types of establishments where chefs can work
- Hotels
- Restaurants
- Catering
- Other types
Who developed the modern brigade system and why?
Chef Georges August Escoffier
For hierarchy and responsibility
What are the 5 levels of the brigade hierarchy and what are each chef’s role?
- Executive Chef - responsible for planning, hiring staff, manage cost
- Head Chef - planning, manage cost
- Sous Chef - supervising food is prepared to head chef standards
- Chef de Partie - responsible for certain station
- Demi/Commi Chef
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
- Food and Beverage Manager - manages operation in respect of beverage stock
- Banqueting/Event Manager - manages aspects of banqueting
- Financial Manager - Manges Financial Control
- Operations Manager - Manages aspects of logistics, security
- Front of house - Reservations, reception, concierge
Traditionally kitchens are divided into two main sections, what are they called and why are these areas seperated?
Hot and Cold Section
Tasks can be carried out in the most effective and productive manner
What are 4 other important food production areas and what is their role?
- Serving areas
- hot pass hot dishes are placed
- cold pass cold dishes are place - Receiving and storage
- storeroom, pantry, coldrooms - Cleaning areas
- handwash, food prep - Waste / refuse
- where waste is removed to
Give some examples of typical shifts chefs might work?
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
What are some problems and challenges chefs face in the work invironment?
- Hot temp
- High paced
- High stress
Name some personal home-life challenges chefs usually have to deal with
- Trying to balance work with home life
- Long and erratic hours
What are some of the addictive behaviours used by chefs to cope in industry and why?
- Alcohol
- Smoking
- Drugs
- Sex
What are some good characteristics professional chefs should have?
- Being creative
- Having eye for detail
- Being passionate
- Being disciplined
What are some good personal abilities a professional chef should have?
- Communicate effectively
- Maintaining high standard of cleaning
- Dedicated to practising principles
- Willing to learn teamwork
What are good professional behaviour attributes a chef should have?
- Punctuality - always be on time
- Reliability - always gets job done
- Honesty - truthful in thought
- Clear communication skills
What are examples of good personal appearance?
- Maintain good personal hygiene
- Wear appropriate clean uniform
- Display good personal grooming standards
Why is a chef’s behaviour and personal appearance important?
- Maintains a positive image
- Reassures customers of delivering professional service.
- Instill a sense of pride and job satisfaction
- Uphold positive image of profession
Why is teamwork so important in the kitchen?
- Effective communication
- Effective shift handover
What is a CV and why is your CV so important
- Document that outlines and records important information about yourself
- Record of your entire professional life on one sheet of paper
How does one build one’s CV and which activities shouold one participate in to enhance one’s CV?
Participate in the chefs association by entering competitions and skills courses
List the 3 main parts to a CV, and give 3 important points to include under each
- Personal details
Name and surname
ID number
Email address
Contact details
Head and shoulders picture
- Education
Qualifications
Related membership
Any related awards
- Work Experience
Most recent first
Company
Period
Reason for leaving
Why is work experience so important?
- Your skillset proves that you can make it in the industry
- You convert your skills to make money
Why is networking so essential?
- Personal contact is the strongest introduction
- It makes a good first impression
What are the 3 natural progressions when one rises through the ranks of the kitchen starting as a Cook (Commis Chef)?
Commis (Cook), Chef de Partie, Sous Chef, Head Chef
What does CDP stand for?
Chef de Partie
What does CPD stand for and what does it involve?
Continuous professional develepment
Lifelong learning keeping one up to date with learning
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
CPD points
For a job interview - what should your first impressions be?
Clean, hygenic
Dress in clean iron chef whites
Dont chew gum
What does a job interview for a chef interview include?
Cook off’s
Trial shifts as practical tests to assess a candidate’s skills and abilities
