January 7, 2013
Into the Fire
Everywhere you go there are restaurants, bars and diners and everyone that goes there all have one thing in mind, food. There is a team of people in the kitchen who help prepare and cook your food to order but the person who runs the entire kitchen is the head chef. In ten years I will be a head chef at a restaurant. To be a head chef you have to be responsible and be able to work in high pressure situations. This is an occupation in which there will always be a need for people to work because everyone eats food. There is also necessary internships and education involved in order to fill this high of a position. Head chefs play a very large role in how a kitchen will run and if it will be successful or fail.
Every kitchen whether it be a hospital or a 5 star restaurant has a head chef, someone who is in charge of running the kitchen. Ever since restaurants start opening the head chef has been the second job that must be filled under the manager. The head chef doesn’t do much of the cooking; he or she mainly makes sure that the food coming out of the kitchen is plated right and hot. They also supervise all activities in the kitchen and purchase all inventory. “An executive or head chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously (hcareers). A successful night is when no orders have come back and all of the paying customers are happy. The chef also “Inspects supplies, equipment, and work areas to ensure conformance to established standards” (careerplanner). This means that when inspection comes around any write up or comment is aimed at you because you’re in charge of the kitchen and keeping it very sanitary. “Determine production schedules and staff requirements necessary to ensure timely delivery of services” (Karen Page). This is because the head chef is watching you...
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