1. Chapter 4

2. The Chief of the Kitchen
 The chef must have many roles within
the kitchen because it takes skill and
knowledge to run a commercial kitchen
 Cook
 Cooking is the basis of being a chef, to be a
great chef you must have experience at all
jobs on the brigade
 Chefs must be knowledgeable of all tasks
each position in the kitchen performs
 Chefs must be able to judge, refine and
correct food products prepared by others

3. The Chief of the Kitchen
 Leader
 At the top of the brigade, chef must be able
to organize and direct the efforts of a kitchen
 Sets professional standards, leads by
example
 Manager
 Manages both people and resources, is held
accountable for the performance of the
kitchen

4. The Chief of the Kitchen
 Artistic Innovator
 Must be creative, but use their extensive
knowledge
 Teacher and Mentor
 A chefs success is sometimes determined
by their ability to train their staff

5. Professional Traits of a Chef
 Respectful- interacting with everyone in a
polite way
 Punctual and dependable- timing &
promptness are key to being a chef
 Positive attitude- how you think/feel about
a situation, one who is positive is usually
successful
 Flexible- ability to work in different
situations as well as being alert at all times
 Productive and speedy- speed, accuracy,
and safety are important, but producing
quality items is also key

6. Personal Behaviors of a
Chef
 A chef must be able to …
 Maintain balance to avoid burnout
 Maintain stress levels
 Maintain healthy lifestyle

7. Knowledge of a Chef
 Cost accounting-being profitable keeps
restaurants open, basic math & bookkeeping
is needed to keep track of costs
 Sanitation- the chef is ultimately responsible
for sanitation & safety in the kitchen, chefs
must remain current with sanitation/safety laws
 Laws of Foodservice Ind.- must know &
understand zoning laws, liquor laws, truth in
menu laws
 Food Chemistry & Physics- understanding
how different foods react chemically &
physically when they are prepared

8. Knowledge of a Chef
 Nutrition- becoming more
needed, sometimes works with experts
 Purchasing and Storekeeping-
selecting, receiving and storing
food, negotiating with vendors
 Food and Beverage service- rules &
procedures of table service, guides service
staff, accompanying beverages
 Equipment maintenance- keeping
equipment running and up-to-date
 Public relations- interacting with their
customers, spokesperson with the
media, celebrities

9. Chef Education & Training
 Apprenticeship
 Is a method of training in which a person
learns a trade under the guidance of a
skilled tradesperson
 Usually incorporated with a formal training
program
 3 years
 Certification through American Culinary
Federation

10. Formal Education
 High School and Career Tech Schools-
 Some schools offer culinary arts, taught to
introduce students to the field, entry-level
positions can usually be obtained
 Associate Degree-
 Higher level education institutes have
offered degrees in culinary arts since the
1940’s
○ 2 years, culinary management positions

11. Formal Education
 Bachelor’s and Advanced Degrees
 Specialized schools
 No degree higher than bachelor’s currently
 4 years, chef
 Master’s and Doctorate in hospitality

12. Allied Professionals
 Some professionals are similar to being a
chef, but have their own paths
 Research chefs- food manufacturers
creating recipes, work with food scientists
 Restaurant consultant- offer expertise,
called by troubled establishment for help,
for a fee
 Instructor- teach in high schools, tech
schools, military, colleges, etc.
 Registered dietician- RD’s extensive
knowledge, often get culinary degrees
 Food writer- works in the media, crits

13. Activity
 By yourself …
 Complete the chapter 4 review