54 Part One Introducing the Foodservice Industry
tasks each position in the kitchen must
perform.
The chef must be able to judge the
quality of food products being prepared by
the cooks. This ability comes with experi-
ence. Without cooking skills, corrections and
refinements to the work in the kitchen and
the food being prepared are merely guess-
work. In the end, the quality of the food
being produced in a kitchen is often only as
good as the experience of its chef.
Leader
The chef is at the top of the kitchen’s
chain of command and is the leader of all
the cooks in his or her brigade. As leader, the
chef organizes and directs the efforts of the
kitchen staff to achieve his or her vision of
cuisine.
The chef also assumes responsibility for
the health and safety of the members of the
staff. Often, the chef must enforce a policy or
discipline a staff member. Fairness is the key
to dealing with these difficult situations. When
all members of the staff are treated with equal
fairness, authority can be exercised without
destroying the morale of the kitchen team.
The chef sets the professional standards
for the kitchen. The most powerful way to
influence behavior is by example. The chef
serves as a model to those in the brigade.
In the end, the level of professionalism the
leader demonstrates by his or her actions
is the level to which the kitchen staff will
aspire.
A Day in the Life of a Chef
José Luna comes from a family of chefs. He
has six family members who currently work as
chefs. He began cooking in his family’s restaurant
in his native Jalisco, Mexico at the age of 17. He
has been a chef since 1979.
Chef Luna is Executive Chef of White Eagle
Golf Club, a private golf club near Chicago. The
club has 600 members. Chef Luna oversees a
staff of 19.
Chef Luna is a Certified Executive Chef and
a member of the American Academy of Chefs.
He is actively involved in his local chapter of the
American Culinary Federation.
The hours and responsibilities of Chef Luna’s
job are typical of most chefs managing a busy
operation. The following is a typical workday for
the chef:
10:00 A.M.
Upon his arrival at the club, Chef Luna walks
through the kitchen and greets his staff. His sous
chef opens the kitchen earlier in the morning so
the staff is already at work. Chef Luna has a brief
meeting with the a.m. sous chef to review menu
specials and parties for lunch.
(Continued)
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