Cook-technologist: qualifications and job responsibilities

Everyone knows what a cook does. Erudite people imagine what the job of a chef and sous-chef is. But for those who are going to become culinary specialists, it is important to know what are the job duties of a cook-technologist, and what this qualification means.

The cook-technologist, as it is easy to understand already from the name of the profession, deals with technology, that is, the organization of the work process. Formally, this specialization appeared only in the 20th century. But in fact, it existed in antiquity. True, then this area was not separated from culinary in the usual sense of the word. Everyone who cooked food was his own technologist. The development of recipes and their concrete implementation remained in many ways a craft, not a profession.

Everything changed when it became necessary to prepare uniform food for large numbers of people on a systematic basis. Large-scale industry, railway stations and long-distance trains, the army and navy, hospitals and theaters - this is where the work of a culinary technologist was originally in demand. Later, large educational institutions, fast food chains, airlines were added to this list. There it was no longer possible to rely on single extra-class craftsmen and a lot of "artisans". Only a well-developed and carefully thought-out technology allowed and allows feeding quickly, cheaply, tasty and safely.

To become a chef-technologist, it is not enough just to master the art of culinary, albeit at a virtuoso level. And knowledge of safety rules when handling products is also not all. Today in this area it is impossible to do without the use of information technologies.The transmission of information at all stages from accepting an order to taking into account visitors' feedback, including coordinating work, using “voice and paper” is hopelessly outdated. IT applies:

• for sales accounting;
• tracking the activities of subordinates;
• prevention of errors (and simplification of their correction);
• formation of analytical reports.

And you also need to know how to use IT to solve other problems:

• increasing customer loyalty;
• centralized management of the menu and price index;
• improving the quality of work in general;
• increasing the speed of the restaurant (cafe, canteen, buffet).

It is the cook-technologist who decides what quality of food raw materials is needed for the kitchen to work. It is he who calculates the total consumption of products to obtain the required number of servings. And it is he who determines how high-calorie should be the daily diet in a particular institution.

And also the chef-technologist is engaged in development of new recipes. They can be original or adapted, but in any case, the balance of taste, price and appearance is important. Moreover, for each dish you will have to draw up a full-fledged technological map.

Regardless of the specific institution, the job description contains general positions. Sometimes they write in it about the required work experience, and also indicate:

• what documentation you need to familiarize yourself with;
• the procedure for admission and dismissal;
• to whom the employee is subordinate;
• basic duties and rights of the employee;
• what is the responsibility of the cook-technologist.

He is usually responsible for the quality of the recipes and for meeting basic food preparation requirements. You must not commit illegal actions with the documentation and information of the catering company. Failure to comply with sanitary and veterinary standards is considered the gross blunder of the cook-technologist. But the identification of a defective product and elimination of the reasons for its appearance is encouraged. Important: the cook-technologist is obliged to ensure that the menu is constantly updated.