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    CHEF

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    Jheann Del Rio
    To be a chef requires at minimum a high school diploma, but a degree in hospitality management is preferred. Important skills for chefs include culinary expertise, creativity, attention to detail, and the ability to multi-task. Assistant chefs must have experience in a fast-paced kitchen and preferably some formal culinary training. They prepare ingredients, assist the head chef, and ensure supplies are restocked. Sous chefs oversee the entire kitchen and staff and assume the duties of the executive chef when needed. Formal culinary training is preferred for sous chefs along with several years of experience in a fine dining environment.

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    CHEF

    Uploaded by

    Jheann Del Rio
    77 views2 pages
    To be a chef requires at minimum a high school diploma, but a degree in hospitality management is preferred. Important skills for chefs include culinary expertise, creativity, attention to detail, and the ability to multi-task. Assistant chefs must have experience in a fast-paced kitchen and preferably some formal culinary training. They prepare ingredients, assist the head chef, and ensure supplies are restocked. Sous chefs oversee the entire kitchen and staff and assume the duties of the executive chef when needed. Formal culinary training is preferred for sous chefs along with several years of experience in a fine dining environment.

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    To be a chef requires at minimum a high school diploma, but a degree in hospitality management is preferred. Important skills for chefs include culinary expertise, creativity, attention to detail, and the ability to multi-task. Assistant chefs must have experience in a fast-paced kitchen and preferably some formal culinary training. They prepare ingredients, assist the head chef, and ensure supplies are restocked. Sous chefs oversee the entire kitchen and staff and assume the duties of the executive chef when needed. Formal culinary training is preferred for sous chefs along with several years of experience in a fine dining environment.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    77 views2 pages

    CHEF

    Uploaded by

    Jheann Del Rio
    To be a chef requires at minimum a high school diploma, but a degree in hospitality management is preferred. Important skills for chefs include culinary expertise, creativity, attention to detail, and the ability to multi-task. Assistant chefs must have experience in a fast-paced kitchen and preferably some formal culinary training. They prepare ingredients, assist the head chef, and ensure supplies are restocked. Sous chefs oversee the entire kitchen and staff and assume the duties of the executive chef when needed. Formal culinary training is preferred for sous chefs along with several years of experience in a fine dining environment.

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    CHEF

    Chef Qualifications and Skill Set Requirement

    As a chef, it is not always mandatory that you should be a graduate. But, a degree in Hospitality
    Management or a diploma is always preferred.

     High school diploma


     Bachelors or associate’s degree in related field
     Requisite culinary experience
     Graduated with honors from various culinary courses

    Apart from education, these qualifications and skill set are a must, in order to attain and retain
    employment as a chef.  The most top restaurant would find these skills in a chef, extremely invaluable.

     Have requisite working experience


     Have attended several food preparation courses and successfully passed the same (not
    mandatory)
     Have the ability to cook and create perfectly delicious food for the guests.
     Have an easy-going personality that enables you to interact more freely with others.
     Culinary expertise
     To be creative
     Attention to detail
     Ability to multi-task and can handle multiple roles as required
     Organizational skills
     Ability to make fast paced decisions

    ASSISTANT CHEF

    Chef Assistant Requirements and Qualifications

     Professional experience in a fast-paced kitchen environment


     Formal culinary training (strongly preferred but may be substituted for experience)
     Valid food handler’s permit
     Excellent self-motivation and the ability to work unsupervised

    Chef Assistant Duties and Responsibilities

     Prepare all ingredients for the daily menu, including chopping vegetables, thawing frozen items,
    filleting fish, preparing sauces, and setting out any special items
     Prepare salads, side dishes, and appetizers during high-volume meal shifts
     Assist the head chef as necessary
     “Eighty-six” spent ingredients and mark for reorder
    SOUS CHEF

    Qualifications for Sous Chef

     High school or GED equivalent required, formal culinary training or associate degree in culinary
    arts preferred
     Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary
    leadership role preferred
     Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
     Safe Food Handling Certification
     Ability to bend, stand, and stoop for long periods of time, and working long hours in hot
    conditions
     Must have experience calculating figures and amounts and performing mathematical functions
    to meet the business needs

    Responsibilities for Sous Chef

     Manage all activities in the kitchen, including food preparation and production, and
    management and training of kitchen staff
     Ensure efficient, cost-effective operation and profitability of food production
     Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that
    they are kept clean, sanitary, and in perfect operating order
     Ensure that food products, presentation, and plating are of the highest quality, and are prepared
    to serve in a timely manner
     Assume the role as Executive Chef in his or her absence
     Assure adherence to all standards of food quality, preparation, recipes, and presentation in
    conjunction with the specifications
     Monitor holding and storage operations, stocking and food rotation, and guarantee food service
    sanitation standards are met
     Assure kitchen personnel is trained in best cleanliness and sanitation practices

    HAKDOG!!

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