BEING A CHEF
ABSTRACT
Dedication, Passion and Perseverance…… Chef to be……
WHAT WILL I DO??
Being a chef you are required to undertake the following job responsibilities:
1) Able to handle the outlet operation (including staff working schedule, kitchen and
food hygiene & safety and staff grooming).
2) Leadership is a must.
3) Able to work for long hours and cope with pressure.
4) Able to shoulder unscheduled work load.
5) Able to create Menu, Standard Recipe, Menu Costing & Cost Control.
6) Able to forecast Marketing and Planning.
6) Producing and promoting imaginative and creative menu.
7) Good rapport with subordinates and staff.
8) Able to communicate effectively with superiors.
9) Able to control outlet or food cost and quality standards.
10) Able to maintain all equipment and utensils in the good condition.
11) Able to provide all raw materials for daily operation as well for special functions.
Now assuming that we are culinary arts fresh graduates, what is the likely career path to be an Executive Chef? There are three scenarios that can be visualized.
Normally it takes a minimum of 12-15 years from fresh hire to Executive Chef. There is no shortcut to be an Executive chef. If you are lucky or have exceptional talent then you are in the fast tract mode whereby within eight years you make it to become an Executive Chef. Congratulations!!!!
Normally, being fresh graduates you will be hired as Second or First Commis. If you start from Second commis it take about a year or 16 months to move to First commis . From there you have to earn your spur to be promoted to Demi Chef. From Demi Chef to Sous Chef it may take another six years.
Is six years a long time? In this profession it is common to spend about three to four years as Chef de Partie (equivalent to supervisory post). Then you will work your way up to become a Sous Chef (Head of kitchen section).
If you work smart then you can easily become an Executive Sous Chef within three years. If not it may take you six years from Sous Chef to Executive Sous Chef. What next?? You may need a career move in order to advance to the position of Executive Chef. Otherwise you need to pray very hard for you to be promoted as Executive Chef within the same organization. Big hotel chains there is a post of Group Executive Chef or Regional Executive Chef. If you were holding this post you will oversee all hotel chains.
Currently in Malaysia some of the Executive Chefs can become the F & B Director (Food & Beverage Department) in 4-5 years after being an Executive Chef. Food & Beverage Director has more responsibilities . He has to oversee all food & beverage outlets as well kitchen outlets.
If he really works hard, with some luck on his side, he may become The General Manager. Very few Executive Chefs manage to become General Managers. However, many are promoted to the position of Food & Beverage Directors.
KITCHEN ORGANIZATION HIERARCHY CHART
EXECUTIVE CHEF
EXECUTIVE SOUS CHEF / (EXECUTIVE PASTRY CHEF)
SENIOR SOUS CHEF
SOUS CHEF / CHEF DE CUISINE
JUNIOR SOUS CHEF
SENIOR CHEF DE PARTIE
CHEF DE PARTIE
DEMI CHEF
FIRST COMMIS
SECOND COMMIS
THIRD COMMIS
(APPERENTICE/ASSISTANT COOK/KITCHEN HELPER)
*Note: Kitchen organization hierarchy chart may vary with other organization or establishment.
IS IT FOR ME??
There are four things to be considered if you are really interested in this profession:
First is INTEREST.
Watching cooking programs.
Reading cook books and magazines
Interest in cooking
Flair in recipes..
Participate in cooking competition.
Second is PHYSICAL FITNESS & ENDURANCE.
· Long working hours
· Working in Hot and/or Cold environment.
· Able to work under pressure
· No fix rest hours and off days.
Third is ARTISTIC FLAIR & INBORNE TALENT.
Have natural talent in decorative work.
Imaginative in experiment in create new recipes /menu
Fourth is FAMILY BACKGROUND.
Family business.
Family enjoys cooking.
Childhood experience.
WHO WILL EMPLOY ME??
At present there are many job opportunities in the market. You may work in the hotel lines, fast food services, catering companies, food styling, as media artist or if you are adventurous enough, you may operate your own business.
HOW MUCH WILL I EARN??
If you are a fresh graduate your starting salary may be in the range of RM 800 per month working as Second Commis with points earned in the hotel line. After being promoted to the position of Demi Chef or Chef de Partie you may easily earn an annual salary of RM30,000. If however you work abroad for example in West Asia (hot places such as Dubai, Abu Dhabi, Doha) you may earn US48,000 annually.
A WORD OF ADVICE??
For the culinary arts students, my advice is, you must have dedication, passion and perseverance. It will be a bright future with attractive salary. For those who just wanted to have a go in this profession my advice is….PLEASE FORGET IT. Go for other professions which suit your needs.
Academic qualification(s) has/have value added properties in the context of career development.
Education Institution- If you want to be an academician, it is advisable for you to have some working experience in the industry. (Preferably minimum of 5-7 years).
SPECIALISATIONS
In the world of CHEF profession you have to be competent in various kitchen environments. Most popular are Hot Kitchen (Western) and Cold Kitchen (Garde Manger /Western).Other kitchens are Fine Dining Kitchen (most popular being Italian, French & Mexican), Pastry Kitchen, Kitchen Artist(including ice carving, fruit & vegetable carving, Butter Sculpture, Styrofoam carving, Wedding & Festive Decorations) Oriental Kitchen (such as Chinese, Japanese, Korean, Indian, Thai & Malay cuisines).
You have to be clear from the very beginning which kitchen is your preferred choice. In other words your talent or interest may be the guiding light as which kitchen is most suitable for you.
YOU OWN RESTAURANT
If your family is already in the food industry, you may want to help them by expending the business or operate you own restaurant. Alternatively you may want to spend more time in the hotel line before thinking of operating your own restaurant.
What are the prerequisites before you can become a restaurant operator??
Lots of money if you want to be financially independent. In addition you must have management skills, menu planning, menu costing and be up to date with the current trend. If not you may start by operating a stall in the food court or operate as independent food caterer.
If you want to go further you may need to pick up knowledge and skills in food and beverage management, menu development, food marketing, food purchasing and cost control, human nutrition, food safety management, kitchen and restaurant planning and design, financial management, human capital development, risk management, business communication skills, and entrepreneurship.
Dedication, Passion and Perseverance…… Chef to be……
WHAT WILL I DO??
Being a chef you are required to undertake the following job responsibilities:
1) Able to handle the outlet operation (including staff working schedule, kitchen and
food hygiene & safety and staff grooming).
2) Leadership is a must.
3) Able to work for long hours and cope with pressure.
4) Able to shoulder unscheduled work load.
5) Able to create Menu, Standard Recipe, Menu Costing & Cost Control.
6) Able to forecast Marketing and Planning.
6) Producing and promoting imaginative and creative menu.
7) Good rapport with subordinates and staff.
8) Able to communicate effectively with superiors.
9) Able to control outlet or food cost and quality standards.
10) Able to maintain all equipment and utensils in the good condition.
11) Able to provide all raw materials for daily operation as well for special functions.
Now assuming that we are culinary arts fresh graduates, what is the likely career path to be an Executive Chef? There are three scenarios that can be visualized.
Normally it takes a minimum of 12-15 years from fresh hire to Executive Chef. There is no shortcut to be an Executive chef. If you are lucky or have exceptional talent then you are in the fast tract mode whereby within eight years you make it to become an Executive Chef. Congratulations!!!!
Normally, being fresh graduates you will be hired as Second or First Commis. If you start from Second commis it take about a year or 16 months to move to First commis . From there you have to earn your spur to be promoted to Demi Chef. From Demi Chef to Sous Chef it may take another six years.
Is six years a long time? In this profession it is common to spend about three to four years as Chef de Partie (equivalent to supervisory post). Then you will work your way up to become a Sous Chef (Head of kitchen section).
If you work smart then you can easily become an Executive Sous Chef within three years. If not it may take you six years from Sous Chef to Executive Sous Chef. What next?? You may need a career move in order to advance to the position of Executive Chef. Otherwise you need to pray very hard for you to be promoted as Executive Chef within the same organization. Big hotel chains there is a post of Group Executive Chef or Regional Executive Chef. If you were holding this post you will oversee all hotel chains.
Currently in Malaysia some of the Executive Chefs can become the F & B Director (Food & Beverage Department) in 4-5 years after being an Executive Chef. Food & Beverage Director has more responsibilities . He has to oversee all food & beverage outlets as well kitchen outlets.
If he really works hard, with some luck on his side, he may become The General Manager. Very few Executive Chefs manage to become General Managers. However, many are promoted to the position of Food & Beverage Directors.
KITCHEN ORGANIZATION HIERARCHY CHART
EXECUTIVE CHEF
EXECUTIVE SOUS CHEF / (EXECUTIVE PASTRY CHEF)
SENIOR SOUS CHEF
SOUS CHEF / CHEF DE CUISINE
JUNIOR SOUS CHEF
SENIOR CHEF DE PARTIE
CHEF DE PARTIE
DEMI CHEF
FIRST COMMIS
SECOND COMMIS
THIRD COMMIS
(APPERENTICE/ASSISTANT COOK/KITCHEN HELPER)
*Note: Kitchen organization hierarchy chart may vary with other organization or establishment.
IS IT FOR ME??
There are four things to be considered if you are really interested in this profession:
First is INTEREST.
Watching cooking programs.
Reading cook books and magazines
Interest in cooking
Flair in recipes..
Participate in cooking competition.
Second is PHYSICAL FITNESS & ENDURANCE.
· Long working hours
· Working in Hot and/or Cold environment.
· Able to work under pressure
· No fix rest hours and off days.
Third is ARTISTIC FLAIR & INBORNE TALENT.
Have natural talent in decorative work.
Imaginative in experiment in create new recipes /menu
Fourth is FAMILY BACKGROUND.
Family business.
Family enjoys cooking.
Childhood experience.
WHO WILL EMPLOY ME??
At present there are many job opportunities in the market. You may work in the hotel lines, fast food services, catering companies, food styling, as media artist or if you are adventurous enough, you may operate your own business.
HOW MUCH WILL I EARN??
If you are a fresh graduate your starting salary may be in the range of RM 800 per month working as Second Commis with points earned in the hotel line. After being promoted to the position of Demi Chef or Chef de Partie you may easily earn an annual salary of RM30,000. If however you work abroad for example in West Asia (hot places such as Dubai, Abu Dhabi, Doha) you may earn US48,000 annually.
A WORD OF ADVICE??
For the culinary arts students, my advice is, you must have dedication, passion and perseverance. It will be a bright future with attractive salary. For those who just wanted to have a go in this profession my advice is….PLEASE FORGET IT. Go for other professions which suit your needs.
Academic qualification(s) has/have value added properties in the context of career development.
Education Institution- If you want to be an academician, it is advisable for you to have some working experience in the industry. (Preferably minimum of 5-7 years).
SPECIALISATIONS
In the world of CHEF profession you have to be competent in various kitchen environments. Most popular are Hot Kitchen (Western) and Cold Kitchen (Garde Manger /Western).Other kitchens are Fine Dining Kitchen (most popular being Italian, French & Mexican), Pastry Kitchen, Kitchen Artist(including ice carving, fruit & vegetable carving, Butter Sculpture, Styrofoam carving, Wedding & Festive Decorations) Oriental Kitchen (such as Chinese, Japanese, Korean, Indian, Thai & Malay cuisines).
You have to be clear from the very beginning which kitchen is your preferred choice. In other words your talent or interest may be the guiding light as which kitchen is most suitable for you.
YOU OWN RESTAURANT
If your family is already in the food industry, you may want to help them by expending the business or operate you own restaurant. Alternatively you may want to spend more time in the hotel line before thinking of operating your own restaurant.
What are the prerequisites before you can become a restaurant operator??
Lots of money if you want to be financially independent. In addition you must have management skills, menu planning, menu costing and be up to date with the current trend. If not you may start by operating a stall in the food court or operate as independent food caterer.
If you want to go further you may need to pick up knowledge and skills in food and beverage management, menu development, food marketing, food purchasing and cost control, human nutrition, food safety management, kitchen and restaurant planning and design, financial management, human capital development, risk management, business communication skills, and entrepreneurship.
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