An obvious beginning is sound and through culinary education. Formal training in an accredited College is an excellent way to start. In the absence of formal education, an apprenticeship and on-the- job training are useful. Experience and practice have no substitute. Continued practice and constant attention is the only way to master the techniques.

Continued Education

Attending Classes workshops and seminars are essential to learn new methods, styles and trends. Working with Other Chefs Sharing of information and knowledge is another avenue of growth. Competing in shows and competition s, reading trade magazines and journals, dining in other restaurants, and reading magazines and newspapers are important. The TV shows and internet are the latest to the chefs. Education, Work experience, more education, more experience and still more education are the corner stones.

PROFFESSIONAL ATTRIBUTES

Every Professional takes pride in one’s profession and follows a code of conduct. Professional’s in kitchen are also responsible for their profession’s image and to act in a manner consistent with their profession.

The Service Concept

The Concept of service is central to any foodservice operation. This would mean providing

Good and safe food, properly cooked, appropriately seasoned, and attractively presented,

In a pleasant environment. Prompt service would mean avoiding unnecessary delays. The

Purpose is to make the customer happy. The Customer must always come first.

Responsibility

The Professional in the kitchen is responsible to self, co- workers, and restaurant and to the guest. Foods, equipment, staff and the facility must be treated with care and respect. Waste misuse and abuse of any commodity is unacceptable. Personal behavior is also important. Abusive language and rowdy behavior has no place in the professional kitchen.

Judgment

Good Judgment can come only with experience and practice. A sense of what is right, Combination of ingredients, selection of menu items, use of right method of cooking, evaluating the quality of a finished product etc is what separates a professional from an amateur.

The Uniform

Chef’s uniform is chef’s professional pride. A feeling of professionalism is generated,

When you look like a professional .The Chef’s uniform is designed to be practical,

Utilitarian and attractive. Checked trousers disguise the inevitable that develop during working. Double-breasted jacket can be re buttoned if it becomes dirty service. Double layer of Fabric provides additional protection from scalds and burns.

The neckerchief is originally meant to absorb facial perspiration. Today it serves the same Purpose as a neck tie to the suit. Apron protects the uniform from the spills and insulates the body from the burns and scalds. The chef’s cap provides protection from falling hair and adds to the dignity. The pleats on chef’s cap also have a story, the hundred pleats are said to represent the 100 ways a chef can prepare eggs.

Kitchen Rules

Be in uniform and ready to start work on time

Wash hands before commencing work.

Work quickly but maintain control, Remember safety comes first.

Stand upright with good posture to avoid fatigue.

Keep cupboards, drawers tidy.

Be smart and clean in your appearance.

Discard waste in bin and remember to replace lid.

COST CONSIDERATIONS

The primary purpose of being in business is to show profit. The kitchen staff has great responsibility in this regard.

Purchasing

Purchasing has a direct impact on cost control. This includes not only food items, but other items such as cleaning supplies, small tools and equipment. It is wasteful to have more

Supplies that can be used in reasonable time or to own unnecessary equipment or tools.

Follow these steps for purchasing wisely and efficiently.

Purchase strictly as per need, in direct relation to the menu.

Develop and use purchase specifications.

Select suppliers carefully.

Follow established purchase procedures.

Organize a consistent delivery schedule.

Develop a par-stock.

Take physical inventory, and order just enough to reach levels established by the par-stock.

Forecast contingency needs.

Be aware of current market prices.

Storage

Maintain and monitor all storage areas, big or small, to avoid losses through waste and spoilage.

Food Cost.

Be aware of the cost of items.

Maximize use of raw material. Total utilization is the goal.

Control any kind of spoilage and wastage.

Be extra careful about perishable items.

Be familiar with the expected yield.

Use correct tools, knives to eliminate waste.

Follow correct portion sizes.

Follow standard recipes and standard presentation.

Do not over-produce.

Recycle the left-over.

Store excess quantities, if produced, carefully.

Keep expensive items safely.