Cold shop chef: features and job description

The profession of "cold shop chef" is quite common. But many people cannot say what are the features of such work. To understand this, it is necessary to study job descriptions, delve into professional subtleties, establish the necessary list of skills and qualities of such a specialist.

The work of the cook in the cold shop is no less responsible than the activities of his colleagues in the procurement and "hot" areas. This specialist does not only deal with cold dishes and snacks. Sweet food and sandwiches are also in his field of responsibility. An important feature of the cold shop is that it is always located most conveniently in terms of transferring food to the hot section.

When characterizing the workplace of a cold shop chef it is imperative to indicate that both raw and already cooked products and semi-finished products can be processed there... Therefore, clear places should be allocated for both in order to avoid confusion. Since the bulk of the processed products quickly deteriorate, refrigerators, counters with low temperatures and ice makers must be used. In the process of work, the chef of the cold shop also needs:

• trays;
• molds;
• juicers;
• forceps;
• utensils for laying out;
• scales;
• production tables (preferably with refrigerated cabinets);
• mechanisms for wiping fruit;
• food processors, blenders.

In the cold shop there is always a person in charge, to whom all the chefs obey. Usually his position is called a foreman.Three senior chefs are assigned to this area. 5 and 6 categories give admission to dessert, banquet and other dishes. A fourth-class chef is usually trusted to prepare food and food components.

The undoubted plus of the cold-shop chef is that this is a universal skill. It will come in handy both professionally and at home, and outdoors, and on a trip. Moreover, such a component as the ability to flawlessly choose products and semi-finished products when buying is also useful. It is relatively easy to find a job as a cold chef.

This profession opens up a lot of opportunities for experimentation. Having gained experience and learned how to follow the orders of the chef, you can become chefs yourself or even open your own culinary establishments and projects. However, this activity will take a lot of time and effort. The day of the cook of the cold shop passes on his feet, and he has to work with his hands all the time. The work schedule is not always convenient.

It is not so important whether the chef gets a job in the dining room or he will work in a restaurant. Job descriptions in these establishments are quite close, because the culinary specialist does approximately the same job. Everywhere "cold" cooks from time to time, from day to day perform the same type of manipulation with more or less the same set of products. Each institution has its own, but over time it practically does not change.

But responsibility is very different. According to the canons of haute cuisine, in a restaurant, unlike a canteen or cafe, semi-finished products of a high degree of readiness should not be used. All chefs, and the cold shop is no exception, they have to work with products at every stage of preparation, from initial assessment after delivery to distribution for distribution. We have to prepare both specialties and dishes to order. This is necessary in order to correspond to the high rank of the restaurant in the full sense of the word.

Canteens in government agencies and organizations of commercial, educational, medical and other profiles are the exact opposite of restaurants. The initiative is not welcome there. You need to do what will allow you to feed a large number of people quickly. The cold shop chef prepares various dishes and side dishes. He is also tasked with making snacks and drinks.

Another responsibility in this area will be:

• processing and preparation of semi-finished products;
• primary processing of fish and meat raw materials;
• assessment of the quality of products by organoleptic indicators.

The cook in the cold shop must also be familiar with the principles of cooking food. Otherwise, it is difficult to call him a professional. Also, among his duties, the following will certainly be indicated:

• appearance at the workplace strictly within the allotted time;
• preparation of the place for work;
• execution of the prescribed recipe;
• observance of the principles of commodity neighborhood;
• sorting of green herbs, fruits, removal of defective and damaged products;
• cleaning vegetables and fruits, washing them, cutting them into pieces;
• defrosting and gutting fish, poultry, meat;
• processing of offal;
• release of ready-made cold dishes by checks;
• maintaining order.

It is strictly forbidden for the cooks of the cold shop to leave the workplace without permission, it is unacceptable to eat... Responsibility comes for chewing chewing gum, for using workplaces for personal affairs of any kind, for being rude to other employees and customers, for disobeying reasonable orders. Also, you can not connect any extraneous heating devices without the approval of the administration.

The cooks of the cold shop have the rights:

• receive overalls and protective equipment;
• receive the technical means and tools required for work;
• seek elimination of problems with inventory;
• to achieve the safety of working conditions;
• propose additional measures to the management to improve the work of the establishment.

You cannot become a chef in a cold shop under the age of 18. A prerequisite is availability of secondary or higher professional education. Higher education allows you to get a job without experience. With a diploma from a secondary school, you will first have to work at least 1 year in less significant positions. We'll have to master:

• preparation of semi-finished products;
• recipe and cooking technology;
• organoleptic methods of food quality control;
• methods of eliminating the shortcomings of certain products and dishes;
• serving food, decorated according to all the aesthetic rules of cooking;
• the use of aromatic substances, spices, spices and dressings.

As in any other part of the kitchen, neatness and thoughtfulness are needed in a cold workshop. But at the same time overly slow and phlegmatic people will also be quickly asked to "go out"... We must work quickly and competently at the same time. Since this usually creates stress, a stable nervous system is required. A good cook is one who takes the appropriate initiative without deviating from the general rules.

Also important:

• cleanliness and neatness;
• discipline (and self-discipline in the first place);
• willingness and ability to work in conjunction with other people;
• sense of time;
• developed tactile, olfactory and taste buds;
• excellent work of hearing and vision;
• endurance.

Cold shop chefs with no experience will receive a cold welcome. A good choice of educational institution helps to correct the matter somewhat. Will fit best Higher School of Cookery or Moscow University of Food Production. The Correspondence Institute of the Food Industry and the Academy of Applied Biotechnology (both educational institutions are in Moscow) are listed slightly less. Many people choose paid courses or specialized secondary education, but this is less prestigious.

Entrance examinations for cooking courses are rare. Usually everything is limited to the interview. It evaluates aesthetic taste, imagination. Higher and secondary educational institutions do not forget about school grades. If the numbers 4 and 5 do not prevail in the certificate, the chances of becoming a culinary specialist are sharply reduced. At least 3 people apply for 1 academic place even in technical schools and colleges, in universities the competition is even tougher.

Everywhere, in addition to theory, they try to accustom them to practical work. Many “cold” chefs make contacts with the future employer already in production practice. After college, they are assigned the 3rd category.