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This section is designed to help you find reliable and relevant information on variety of service careers and occupations. Whether you’re looking for a fast track into social work or want to find out more about a non-profit career, you’ll find what you’re looking for here. Make your selection from the list of service careers below and you’ll find detailed information on job opportunities, earnings, training requirements and much more. Take your time to read through all of the material we provide and find the service career that is right for you.
Chef and Cooking Career, Jobs and Employment Information
Chef, Cooking, and Food Preparation Career and Job Highlights
- Nearly 20 percent of cooks and food preparation workers were younger, between the ages of 16 and 19 years old.
- More than 40 percent of food preparation workers worked part-time.
- Job opportunities are anticipated to be abundant, mainly due to considerable replacement needs in this huge field.
Chef and Cooking Career Overview
Chefs, cooks, and food preparation workers may work to prepare, flavor, and cook many different kinds of foods ranging from soups, snacks, and salads to main dishes, sides, and desserts in food establishments such as restaurants. The primary responsibility of chefs and cooks is to create recipes and prepare meals. On the other hand, food preparation workers’ tasks include: peeling and cutting vegetables, trimming meat, preparing poultry, maintaining cleanliness, and checking oven and stovetop temperatures.
Generally, chefs and cooks follow a recipe to prepare food by measuring, mixing, and cooking. They use an assortment of equipment including pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders. Additionally, chefs and head cooks are in charge of directing other workers in the kitchen, estimating food necessities, and ordering materials.
Restaurants and food service establishments that are bigger usually obtain diverse menus and expanded kitchen staffs. They frequently have numerous chefs and cooks who are often called assistant or line cooks and less advanced kitchen workers which include food preparers. Each of the chefs and cooks work in a designated area, furnished with the types of equipment and ingredients for specific foods prepared in that area. Job titles are often associated with the main ingredient used or type of cooking, for example, vegetable cook, fry cook, or grill cook.
Executive chefs and head cooks organize and direct the kitchen which includes the staff and meals. Their responsibilities include: determining serving sizes, planning menus, ordering supplies for food, and supervising kitchen operations to make sure that the food quality and presentation is consistent. The terms chef and cook are often thought of as the same; however, they normally mirror the varying types of chefs and the arranged structure. For example, executive chefs are responsible for merely everything regarding the food operations as well as sometimes supervising several kitchens of a hotel, restaurant group, or corporate dining operation. A chef de cuisine is over all operations of a single kitchen and reports to an executive chef. A sous chef, also called a sub chef, is just under the chef in ranking and will run the kitchen when he/she is gone. Usually, chefs have further training and higher skills than cooks. Several chefs achieve a well-known name for themselves and their kitchens through the good quality and unique nature of the food.
Most cooks’ exact responsibilities are determined by several different aspects, such as the kind of restaurant they are employed by. For example, institution and cafeteria cooks generally work in the kitchens institutions, such as schools, cafeterias, businesses, and hospitals. They cook and offer a limited number of choices for entrees, vegetables, and desserts for meals. Conversely, restaurant cooks typically several types of dishes as they cook for individual orders. Short-order cooks work in restaurants and coffee shops where quick preparation time and fast service are the primary goal. They work on several orders simultaneously preparing foods like hamburgers, sandwiches, eggs, and French fries. Fast-food cooks work in fast-food restaurants where a limited menu is used. They prepare and wrap up batches of foods like hamburgers and fried chicken, so that they may stay warm until being served. Private household cooks work in a home to prepare and cook food that is desirable and fitting to the client. They may maintain needed groceries and supplies, clean and wash the kitchen and supplies, and serve meals.
Food preparation workers work under the supervision of chef and cooks to perform regular and repetitive tasks like preparing ingredients, peeling and slicing vegetables, putting together salads and other cold items, and preparing meat and poultry for cooking. Further responsibilities include: figuring out size and quantity of ingredients, searching for pots and pans, and stirring and straining soups and sauces. They also clean work areas, equipment, utensils, dishes, and silverware.
The type of food service establishment determines the type and quantity of food workers. Fast-food establishments where limited items are offered only need fast-food cooks. Little, full-service restaurants that provide casual dining usually offer a limited number items that are easy to prepare and complement then these items with short-order specialties and previously prepared desserts. Normally, a short-order cook and one or two other kitchen workers help a main cook in preparing all the food.
Grocery and specialty food stores hire chefs, cooks, and food preparation workers to create recipes and prepare to-go orders. Usually, main entrees, side dishes, salads, and further items are cooked and packaged in bulk and stored at the right temperature. Servers divide and wrap up items to meet a costumer’s order.
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