62 Part One Introducing the Foodservice Industry
all the muscle groups or the heart and lungs
which is needed to be fit. An exercise routine
should also include stretching to improve
flexibility. Flexibility makes it easier to
perform physical tasks in the kitchen without
injury.
A healthy diet is another important
element in maintaining health. Professional
chefs receive extensive training in nutrition
as part of their schooling. However, many
chefs find that practicing healthy eating
habits is one of the most difficult aspects
of the job. It is hard to resist the temptation
of the delicious, rich foods that are always
present in the professional kitchen. Many
chefs give in to the temptation. The fact that
a chef’s job requires tasting the numerous
dishes the kitchen produces to ensure
quality, adds to the problem. Maintaining a
balanced, appropriate intake of food requires
a conscious effort for chefs and cooks.
A Chef’s Knowledge
and Expertise
To be successful as a chef, an individual
must be multifaceted. In addition to cooking
expertise, a chef must be well versed in
a number of other areas in order to keep
the kitchen running safely, smoothly, and
profitably.
Cost Accounting
Keeping a foodservice business running
profitably is one of the most important tasks
the chef has. Financial reports are compiled
to determine how effective his or her efforts
are. Chefs are responsible for providing the
cost data for an operation’s income statement.
They must also be able to read and under-
stand financial documents. Knowledge of
basic mathematics and common bookkeeping
procedures are needed for the job. These
skills are essential when trying to control
costs and increase sales for a successful
operation.
Sanitation
The chef is the person who is ulti-
mately responsible for sanitary conditions
and the safety of the food products served.
Understanding microbiology and basic
chemistry is the foundation for sanitation
management.
Knowledge of sanitation laws and regula-
tions are a requirement of the chef’s job. This
knowledge is verified through sanitation
certification. A chef must remain current in
this area since periodic testing is required to
maintain sanitation certification.
Laws of the Foodservice
Industry
As with other businesses, restaurants
and other foodservice establishments must
operate within the law. Chefs must know and
understand the laws that affect the foodser-
vice industry. Every day, chefs must operate
within the laws that govern the hiring
and managing of employees. Transactions
between restaurants and their suppliers or
customers are also regulated by laws. Chefs
must operate within the Truth-in-Menu laws
as they write and prepare their menus.
Chefs who are business owners deal with
an even broader range of legal issues. These
issues may include building and zoning
codes, liquor laws, and tax laws. It is not
necessary to be a lawyer in order to own a
restaurant, however, some training in hospi-
tality law is recommended.
Food Chemistry and
Physics
At a basic level, cooking is simply a
matter of following procedures. The ability
to cook a wide variety of dishes and exer-
cise creativity requires deeper knowledge.
Understanding how foods react chemically
and physically during the cooking process
allows chefs to be better cooks, 5-5. When