06 August 2014 BUSINESS COMUNICATION SKILL ERLINDA GUNAWAN

06 August 2014

BUSINESS COMUNICATION SKILLERLINDA GUNAWAN

CHEF WHEN FOOD MEET WITH ART

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CHEF 2014

Table of Content

Table of Content................................................1

Summary.........................................................2Chef............................................................3

Titles..........................................................3Chef de cuisine, executive chef, chef manager, head chef, and master chef...................................................4Sous-chef.....................................................4

Chef de partie................................................4Commis (Chef).................................................4

Kitchen assistants..............................................5Culinary education..............................................6

Uniform.........................................................6Bibliography....................................................7

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SummaryNow days many children who had graduated from college but still

confused with what the job will take, when they see there’s so many

jobs then fresh graduated students will be confused. I use this

writing to help them know the job of chef. Chef has a pretty bright

future, because it has a pretty clear career path, chef can work

internationally. And lately a lot in the media, especially

television show live show about cooking. It is certainly easier to

understand the problems that occur in the kitchen. In addition,

coupled with the growing number of culinary enthusiasts, and many

restaurant that opened recently, this work would be one of the

promising work of others-others in addition to the work that has

been popular previously.

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ChefA chef is a person who isa highly skilled personwho can cook who isproficient in all aspectsof food preparation. Theword "chef" is derived(and shortened) from theterm chef de cuisine.

( French pronunciation : 

[ʃɛf.də.kɥi.zin]), thedirector or head of akitchen.

(The French word comesfrom Latin caput and is

a doublet with English "chief".) In English, the title

"chef" in the culinary profession originated in the haute cuisine ofthe 19th century, that introduced many French words into the Englishlanguage. In non-English European languages, a "chef" is the headchef; others are "cooks."

TitlesBelow are various titlesgiven to those working ina professional kitchenand each can beconsidered a title for atype of chef. Many of thetitles are based onthe brigade de cuisine (orbrigade system)

A French chef preparing a truffle for diners

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documented by Auguste Escoffier, while others have a more generalmeaning depending on the individual kitchen. In table 1, there issome title of chef and how to pronounce it correctly.

Chef de Cuisine, Executive Chef, Chef Manager, Head Chef, and Master Chef

This person is in chargeof all activitiesrelated to the kitchen,which usually includesmenu creation,management of kitchenstaff, ordering andpurchasing of inventory,and plating design. Chefde cuisine is thetraditional French term

from which the English word chef is derived. Head chef is oftenused to designate someone with the same duties as an executivechef, but there is usually someone in charge of a head chef,possibly making the larger executive decisions such asdirection of menu, final authority in staff managementdecisions, etc. This is often the case for executive chefswith multiple restaurants.

Sous Chef

The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. Thisperson may be responsible for scheduling the kitchen staff, orsubstituting when the head chef is off-duty. Also, he or shewill fill in for or assist theChef de Partie (line cook) whenneeded. This person is accountable for the kitchen'sinventory, cleanliness, organization, and the ongoing trainingof its entire staff. A sous-chef's duties can also includecarrying out the head chef's directives, conducting linechecks, and overseeing the timely rotation of all food

Gordon Ramsay, a British celebrity

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product. Smaller operations may not have a sous-chef, whilelarger operations may have more than one. (mc, 2006, p. 8)

Chef de Partie

A chef de partie, also known as a "station chef" or "line cook” (Shopie, 2010), is in charge of a particular area of production. In large kitchens, each Chef de partie might have several cooks or assistants. In most kitchens, however, the Chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook," then "second cook," and so on.

Commis (Chef)

A commis is a basic chef in larger kitchens who works undera chef de partie to learn the station's responsibilities andoperation. This may be a chef who has recently completed formalculinary training or is still undergoing training. (Writer,2010)

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Table.1 Titles which are part of the brigade systeminclude. (mc, 2006, pp. 8-9)

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Ki

English French IPA Description

SautéChef saucier [sosje]

Responsible forall sautéed items and

their sauce. This is usuallythe highest stratified position

of all the stations.

FishChef

poissonnier

[pwasoɲe]

Prepares fish dishes and oftendoes all fish butchering aswell as appropriate sauces.This station may be combinedwith the saucier position.

RoastChef rôtisseur [ʁotisœʁ

]

Prepares roasted and braised meats and their appropriate

sauce.

GrillChef grillardin [ɡʁijaʁd

ɛ̃]

Prepares all grilled foods;this position may be combined

with the rotisseur.

FryChef friturier [fʁityʁj

e]

Prepares all fried items; thisposition may be combined with

the rotisseur position.

Vegetable Chef

entremetier

[ɑ̃tʁəmetje]

Prepares hot appetizers andoften prepares the soups,vegetables, pastas andstarches. In smaller

establishments, this stationmay also cover those tasks

performed bythe potager and legumier.

Potager

Prepares soups in a fullbrigade system. In smaller

establishments, this stationmay be handled by the entremetier.

Legumier

Prepares vegetables in a fullbrigade system. In smaller

establishments, this stationmay be handled by the entremetier.

Roundsman tournant [tuʁnɑ̃]

Also referred to as a swingcook, fills in as needed onstations in the kitchen.

PantryChef

gardemanger

[ɡaʁdmɑ̃ʒe]

Responsible for preparing coldfoods including salads,

cold appetizers, pâtés andother charcuterieitems.

Butchers meats, poultry, andsometimes fish. May also be

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tchen assistantsKitchen assistants are of two types, kitchen-hands and stewards.Kitchen-hands assist with basic food preparation tasks under thechef's direction. They carry out relatively unskilled tasks such aspeeling potatoes and washing salad. Stewards are involved in thescullery, washing up and general cleaning duties. In a smallerkitchen, these duties may be incorporated.

A communard is in charge of preparing the meal for the staff duringa shift. This meal is often referred to as the staff or family meal.(mc, 2006, p. 9)

The escuelerie (from 15th century French and a cognate of the English"scullery"), or the more modern plongeur or dishwasher, is thekeeper of dishes, having charge of dishes and keeping the kitchenclean. A common humorous title for this role in some modern kitchensis "chef de plonge" or "head dishwasher". (Amanada, 2011)

Culinary educationCulinary education is available from many institutions offeringdiploma, associate, and bachelor degree programs in culinary arts.Depending on the level of education, this can take one to fouryears. An internship is often part of the curriculum. Regardless ofthe education received, most professional kitchens follow theapprenticeship system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up.

The training period for a chef is generally four years as anapprentice. A newly qualified chef is advanced or more commonly atorquecommis-chef, consisting of first-year commis, second-year commis, and so on. The rate of pay is usually in accordancewith the training status. Commis chefs, like all other chefs exceptthe executive-chef, are placed in sections of the kitchen (e.g., the

starter (appetizer)or entrée sections) underthe guidance of a demi-chef

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de partie and are given relatively basic tasks. Ideally, over time,acommis will spend a certain period in each section of the kitchento learn the basics. Unaided, a commis may work on the vegetablestation of a kitchen. (Anna, 2012)

The usual formal training period for a chef is two to four years incatering college. They often spend the summer in work placements. Insome cases this is modified to 'day-release' courses; a chef willwork full-time in a kitchen as an apprentice and then would haveallocated days off to attend catering college. These courses canlast between one to three years.

Uniform

The standard uniform for a chef includes a hat calleda toque, necktie, double-breasted jacket, apron and shoes with steelor plastic toe-caps. A chef's hat was originally designed as a tallrippled hat called a Dodin Bouffant or more commonly a toque. TheDodin Bouffant had 101 ripples that represent the 101 ways that thechef could prepare eggs. The modern chef's hat is tall to allow forthe circulation of air above the head and also provides an outletfor heat. The hat helps to prevent sweat from dripping down theface. Neckties were originally worn to allow for the mopping ofsweat from the face, but as this is now against health regulations,

Chefs in Mexico wearing standarduniform.

The Chef preparing Peking duck

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they are largely decorative. The chef's neck tie was originally wornon the inside of the jacket to stop sweat running from the face andneck down the body (Sockrider, 2005). The jacket is usually white toshow off the chef's cleanliness and repel heat, and is double-breasted to prevent serious injuries from burns and scalds. Thedouble breast also serves to conceal stains on the jacket as oneside can be rebuttoned over the other.

An apron is worn to just below knee-length, also to assist in theprevention of burns because ofspillage. If hot liquid is spilled ontoit, the apron can be quickly removed tominimize burns and scalds. Shoes andclogs are hard-wearing and with asteel-top cap to prevent injury fromfalling objects or knives. According tosome hygiene regulations, jewelry isnot allowed apart from wedding bandsand religious jewelry. If wounddressings are required they should beblue—an unusual colour for foodstuffs—

so that they are noticeable if they fall into food. Facial hair andlonger hair are often required to be netted, or trimmed, for foodsafety. (My First Blue Band Aid, 2010) Bandages on the hands areusually covered with latex gloves.

BibliographyAmanada, A. (2011, August 4). Caterer & Hotelkeeper. Retrieved July 23, 2014, from carter serach: http://www.cartersearch.com

Anna, M. (2012, March 11). Chef Training Option. Retrieved July 23, 2014, from LearnDirect: http://www.learndirect.co.uk

French chef painted by Théodule Ribot

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mc, b. (2006). chef. Retrieved July 23, 2014, from wikipedia: http://www.wikipedia.com

My First Blue Band Aid. (2010, January 15). Retrieved July 23, 2014, fromRisk Of Chef Job: http://www.rosandlandment.com

Shopie, B. (2010, September 10). How French Laundry's chefs reach for the stars. Retrieved July 23, 2014, from SFGate: http://www.stgate.com

Sockrider, G. D. (2005). History of Chef Uniform. In G. D. Sockrider, Chefolio. Texas: Escaffier Media.

Writer, S. (2010, January 8). Becoming a Chef. Retrieved July 23, 2014, from BBC: http://www.bbcnews.com