All-rounder chef: education requirement and job responsibilities

The profession of a versatile cook is important and responsible. Anyone who is going to devote themselves to this activity will have to take into account the requirements for education. You also need to pay attention to the main job responsibilities in order to be internally ready for them in any situation.

The all-rounder is the culinary master. The very title of this post shows that those who occupy it must be ready to work in all directions. All-rounder cooks can be seen equally often in hot and cold workshops.

It is also advisable to delve into the features that the technology of cooking individual dishes and their components has. A good all-rounder is one who has worked a lot in a cafe or restaurant in lower positions. Such a specialist is equally good:

• peels potatoes and other vegetables;
• cuts meat;
• prepares sauces;
• bakes pies and bread;
• makes fried pies and blanks for the culinary shift;
• whips up the cream;
• finds a way out of a difficult unpleasant situation in the kitchen.

At the same time, the versatile cook, although he is a “universal soldier” in a professional kitchen, is strictly subordinate to the chef and administrator. However, some people often become chefs and sous-chefs themselves. It depends on the accumulated experience and on the culinary level achieved.

You can start studying to be a versatile cook after the end of the 9th grade. To do this, you need to go to college or culinary college. These institutions really differ only in name, and the level of training will be approximately the same. Admission is possible after passing exams in mathematics and Russian. But it is important to understand that some places have additional requirements. Some colleges have introduced such an entrance test as an interview. Applicants will be required to clearly justify why they choose this particular profession. In turn, the selection committee can meet halfway and tell the intricacies of culinary work unknown to outsiders. Important: if the applicant possesses certain knowledge or skills, they must be demonstrated. This will immediately raise your credibility and increase your chances of admission.

Those who come to colleges after the 9th grade study for 4 years. They are produced by chefs with a full range of basic competencies. Those who entered after the end of the 11th grade study for only 3 years. The secret is simple - they do not need to additionally master the missing subjects in the general education course. The diploma usually marks the assignment of 3 or even 4 categories, which will serve as a good "springboard". Some universities specializing in trade and service have also organized higher culinary training programs. You can get into such educational institutions only after passing the Unified State Exam for the entire course of schooling. It is worth remembering that the requirements for results in the Russian language, mathematics, chemistry and physics are very high. The total passing score for 3 exams can be 150-200. The exact numbers are determined by the administration of the educational institution in each season.

Both after secondary and after higher culinary education in Russia, you will first have to work in lower positions. Only after mastering practical work in the kitchen in a variety of specializations, it will be possible to apply for the vacancy of a general cook. If you have the funds, you can even try to study in specialized culinary schools in Western Europe or North America. Yes, the fees are quite high there. But after graduating from such institutions, receive international-class diplomas and maximize professional growth prospects.

Since, by the very essence of the profession, a universal chef does a wide variety of work, he must clearly present the necessary list of equipment to work in any kitchen position. And - the main ingredients for the preparation of certain dishes. Most often, universal chefs are instructed to prepare salads, other cold snacks, soups, and sauces. They prepare both steamed dishes and fried, baked food. Also, the main tasks in this profession are:

• preparation of signature dishes;
• drawing up a menu plan;
• tasting food prepared by yourself or by other chefs.

In addition to the requirements, the job description always describes the category that is assigned to the all-rounder in the organization. They indicate to whom he is subordinate, and to whom he has the right to give orders. In the same section they write what are the main qualification requirements, what is the basic list of standards and orders. The technologies with which the culinary specialist will have to work are also indicated. All these are requirements that must be strictly observed.

The subordinates of the general-purpose cook are usually the "field" workers of the food production. At the same time, he may be entrusted with monitoring compliance with corporate quality standards. You usually have to cook personally dishes and culinary products that require complex processing techniques. In many job descriptions, this category includes:

• jellied dishes;
• fish and meat soups in clear broths;
• diet food;
• pickles;
• stew and fried meat;
• omelets, cereals, sauces.

The all-rounder is expected to know which foods are compatible and which are not, what can be substituted. He must clearly understand how which culinary raw material will change during processing. It is also necessary to understand in what conditions to store dishes, raw materials and semi-finished products, how long such storage can last.