What does the Cook line do?

LINE COOK is a medium chef who takes over the primary responsibility for preparing certain meals in a busy, usually commercial cuisine. In most cases, this kind of chef - sometimes known as Cook or Chef de Partie - puts food together from start to end to adherence to set instructions or recipes. Work is not one that includes a lot of creativity, although culinary skills are essential. Speed ​​and accuracy are also involved in work, because the chefs of lines are usually required to show many identical versions of a single meal every day.

Place in hierarchy of kitchen

Most commercial cuisines are structured according to any hierarchy between cooking staff. Executive or chef is usually upstairs. This person sets the menu, innovates with special dishes and is generally a "chief" of the kitchen. The sous chef is usually another in terms of authority, followed by narrowly line chefs. Line Cooks responds directly to the sous chefAřem responsible, although they may also have the authorization to control and instruct chefs or culinary assistants at a lower level.

instead of a cooking line near the center of the chain of command, he says a lot about his main duties. This chef is often considered the heart of the kitchen and is usually a person who really does the onslaught of assembly work for every meal. Higher UP-ups are mostly supervised, otherwise they manipulate multiple meals with special order. Almost every standard meal passes through the "line".

primary responsibility

6 kitchens often have separate stations for each meal on offer - for example one for poultry and one for salads; One for a lobster tail and the other for pasta.

The assembly is usually a bull work of a cook line, but a little organization is also required. Chefs must usually prepare their areas at the beginning of each rotation and are responsible for ensuring that they have enough stocks to makecomplied with the expected demand. Once orders appear, the chefs must work quickly and efficiently to turn off the bowls. Cleaning and resetting the station are also usually part of the task.

In particularly large kitchens, chefs may have the power to hire and supervise the subordinates. Assistants help things to run smoothly and can also alleviate workload when things are particularly in a hurry. In most cases, however, the chefs are personally responsible for the work of their assistants - a defective food or the album Missing Basic Elements is almost always a cooker responsible for the station, no matter who was to blame.

Importance of versatility

The chefs are often obliged to turn through various stations in the kitchen depend on the head of the chef on a specific day. This means that they must generally have a large set of skills, so they can be assigned to almost any kitchen task without hesitation. A big part of the work is flexibility.

Labor Challenges

works as a cookbook often requires both physically and mentally. The environment is usually fast and furious and requires long hours of position and often constant criticism. Customers' complaints about how food was prepared often come back to the line. These experts can also face internal criticism from the head and chef.

Requirements for training and procedure potential

Most line chefs have formal culinary training and many of the best kitchens have strict requirements for education and experience. In some cases, however, chefs can learn most of what they need to know about work, usually under the instructions of a reserved chef.

Being a chef is often Career in itself and the salary is often highly competitive. However, for those who have exceptional skills, there is usually at least some possibility of progress. Chefs can often move from line to position sous or even chef, either in the same kitchen when youIt shows openings or in other, often competing devices. Those who are interested in fulfilling their work with greater creativity and innovation often try to proceed, while those who like the challenge and pace of the permanent assembly often decide to stay where they are.