What does the first cook do?

The first chef works in a supervisory role in institutional cuisine, where meals are prepared in large quantities for populations such as students or prisoners. Requirements for this position differ, but generally include at least one year of experience in the kitchen supervision, where food is prepared in quantity, along with culinary training, preferably with a certificate or degree of culinary school. This work may include irregular clocks and people spend a lot of time on their feet in a hot chaotic environment. The person working in this role is involved in hiring and burning the staff, creating schedules and cooperation with employees who need time or other accommodation in the workplace. The first chef must usually have hygiene and audit in the workplace to make sure that people observe appropriate dining measures in addition to determining the principles to maintain safe and clean kitchen.

in someH institutions are planning the first cook offer, while in others the offer is handed over to supervisors. The first chef must generate lists of folders to place orders for supplies, plan ahead for the production of foods listed in the menu and supervise the preparation and safe handling and storage of food. The first chefs can also be involved in determining how to turn the remnants, and can be obliged to prepare special meals for people with special needs such as gluten -free meals or vegetarian meals.

The first chefs usually come early to assess the situation in the kitchen, create an action plan for this day, and meet other kitchens such as baking and dessert crews. The leaders assign people tasks when they report for work, can engage in some cooking, and also go to Flonebo in the kitchen to watch people during work. If there are concerns or complaints about the kitchen, this employee may be involved in meetings to solve the problem. When people actively do not prepare jídla, the first cook is supplies of delivery, placing orders and training staff.

This work requires the skills of good people because supervisors must be able to coordinate with their employees. Tolerance for very busy workplaces is critical and multitasking skills are also necessary, because the first chefs have to watch several meals, employees and kitchen areas at work.