Cook's rank. Chef. cook assistant

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

There are a huge number of interesting and profitable professions in the world, but perhaps the most delicious of them is a cook. This person is able to turn ordinary at first glance products into an extravaganza of unforgettable tastes and aromas, and serve delicacies in such a way that it will be simply impossible to forget their taste. So, what is the difference between a professional chef and a simple cooking enthusiast?

In general terms

Representatives of this profession are found everywhere: in restaurants, cafes, canteens, food production and fast food. That is why there are a sufficient number of offers and job seekers in the labor market in this direction always and everywhere. But at the same time, far from everywhere people are hired, as they say, “from the street”. Most often, the employer wants to see a specialist who has a cook rank, not lower than a certain one. It all depends on the position, institution, volume and characteristics of the work to be done in the kitchen. Of course, there are also such employers for whom neither the rank of a cook northe presence or absence of a diploma, but is only interested in work experience, skills and abilities. But such cases are becoming less and less every year, graduates are working more and more in the kitchens of restaurants and cafes. That is why for those who want to start a career as a chef, it is worth understanding the categories and classifications.

First stage

The lowest first class of a cook is received by a first-year student enrolled in a vocational school or technical school for the corresponding speci alty. The presence of this level of qualification does not at all affect the value of such an applicant, since it does not indicate either knowledge or skills. With such a rank, it is difficult to apply even for the position of "cook's assistant", although in some undemanding establishments they may be entrusted with washing dishes in the kitchen or peeling vegetables. Of course, there is no question of a career yet.

Learning is light

Already in the process of studying at a vocational school or technical school, students of the relevant speci alties take exams and receive ranks based on their results. From this moment, you can start your way up the career ladder. The happy owner of the second category can already claim the proud title of "cook's assistant". His duties will include cleaning and cutting vegetables and fruits, fruits and berries, as well as defrosting and primary processing of meat and fish. In practice, most often the assistant cook, in addition to the above, washes the dishes and serves the necessary products on demand.

The third rank significantly expandscapabilities. Now it will be possible to independently prepare simple first and second courses (soups, mashed potatoes, cereals, minced meat and fish products, simple salads, pancakes and pancakes), as well as to make more important preparations (dumplings, dumplings, etc.). A chef with such qualifications may well already work in a canteen, diner or other establishment with a simple menu.

State exam

Having received a basic education in the speci alty, after graduating from a technical school, a student can now pass a state exam and improve his level by obtaining a “Cook of the 4th category” certificate. From this moment on, the young specialist becomes more in demand and highly paid. A cook of the fourth category can already prepare dishes of medium complexity from fresh, fried, boiled, baked products, as well as a variety of jellies and aspics, salads and sauces, sweet pastries, soups and borscht, etc. For most cafes and restaurants of a low level, this knowledge, skills and abilities, as a rule, will be enough. If, however, you continue your studies, for example, in the speci alty "technologist" in a higher educational institution, then at the end of it you can pass another state exam and get the title of "cook of the 5th category." Such a diploma, of course, will be an essential addition to any resume in the food industry.

Work and labor will grind everything

There is one essential point in the profession of a cook - work experience. Without it, any chef's diploma or rank will have no value. That is why a novice cook must be prepared forthat he would spend more than one year in the kitchen as a procurer, assistant and assistant. To become a chef, you will have to peel more than one ton of potatoes and onions, cut a huge number of simple and uninteresting salads and listen to a lot of comments and moralizing. But going through all these thorns, you need to remember that this path leads to the stars. In addition, after several years of work, the holder of the fifth category can again pass the exam of the state commission and receive the highest official level - the sixth.

Narrow specialists

It should also be noted that chefs often choose a certain direction for work and develop exclusively in it. For example, a pastry chef, a sushi chef, a pizzerian - these specialists are in great demand today. There are also such rare professionals as a "personal chef" - this expert in his field will adapt to a specific person or group of people and will delight them with a varied menu, taking into account their personal preferences and requirements. The ship's cook or cook remains invariably in demand, but here it is necessary to fulfill an important condition - to undergo military training.

Kitchen Cardinal Gray

Often in the food industry there is such a thing as a sous chef. This person has, as a rule, the fifth or sixth category of a cook, and also knows and knows how to do everything that absolutely all kitchen workers do. In addition to cooking technologies, he can also calculate the cost, organize work under any conditions, and determine the quality of products literally at a glance. And even though this personconsidered the assistant chef, but in many establishments he is literally the god of the kitchen, without him the work will simply stop.

In general, since humanity is very demanding on everything that enters the mouth and stomachs, this profession also sets certain requirements and leaves its imprints. In history, of course, there were unique specialists who made a dizzying career without any education, but these are rather exceptions to the rule.