Saturday, February 24, 2007

Chef Qualifications -> Entry 4

Normally there are different qualifications for being a chef, there is no such thing as THIS is always the kind of qualification that you MUST have. Being a chef, you can either work in a hotel or restaurant, and that is depending on what kind of qualification they wants. Mostly they will look for the kind of skills and knowledge you have.

Knowledge of:
1. Principles and methods of food preparation and cooking, particularly as related to quantity preparation.
2. Kitchen sanitation and methods of care and cleaning of kitchen equipment.
3. Basic safety procedures as applied to food preparation and cooking.
4. Basic business arithmetic and record keeping procedures.
5. Basic supervisory principles and practices.
Skill in:
1. Directing and reviewing the work of an assigned kitchen staff.
2. Preparing and cooking large quantities of foods.
3. Directing and ensuring safe and sanitary kitchen operations.
4. Planning, coordinating and overseeing the serving of well-balanced and nutritious meals.
5. Performing arithmetic calculations to determine ingredient portions.
6. Preparing daily records of meal service and other written materials.
7. Establishing and maintaining effective working relationships with those contacted in the course of the work.

There will be class that were responsible for ensuring the proper preparation and cooking of food for a variety of City-sponsored meal sites and/or meal programs. Incumbents are expected to work closely with professional nutritionists and other meal program supervisors for the purpose of providing well-balanced and nutritious meals.

EXAMPLES OF DUTIES
1. Provides lead direction, instruction and work review to assigned kitchen staff;
2. Estimates food inventory requirements and requisitions food and supplies;
3. Directs and assists in the cleaning and sanitation of kitchen areas and equipment;
4. Maintains and oversees kitchen safety standards and the disposal of garbage;
5. Instructs staff in food preparation and cooking methods;
6. Maintains daily meal records and prepares reports of meal service for appropriate supervisory review;
7. Prepares meats for cooking by cutting, trimming, grinding or slicing;
8. Cleans, cuts, chops and slices vegetables and fruits for use in salads and desserts;
9. Cooks meat, vegetables, soups and other foods according to recipe or other instructions;
10. Prepares sauces, gravies, breads, cakes and pastries;
11. Sets up food for portable meals program on steam table;
12. Ensures proper storage and temperature of foods for serving;
13. Assists in overseeing the service of food and serves food portions at mealtimes;
14. Makes necessary food preparations for the following day's meals;
15. Assists in the receiving and storing of food items and supplies;
16. Cleans kitchen utensils and equipment and maintains cooking area in clean and safe condition;
17. Sweeps and mops kitchen or dining area;
18. Performs related duties as assigned.

Most restaurant will only employ experience chef. Equivalent to completion of high school and two years of experience in large scale food preparation and cooking which involved the preparation of quantity amounts of meats, vegetables, soups, salads, desserts, sauces and gravies.

Information from http://www.ci.berkeley.ca.us/hr/classspecs/6421.htm