Become a professional chef with Time2Staff

Effectiveness is a highly significant criterion in a chef’s job when it comes to self-service and teamwork. In compliance with the three basic principles of hygiene, work organization, or health and safety, rules for handling food are essential knowledge that every chef Is required to have.

Whether it is a restaurant, hotel, canteen, or any other food preparation facility, Chefs are expected to follow these rules.

In the following lines, we will point out some key criteria that ensure you work effectively and safely.

Let's start with the appearance and clothing of a cook.

Due to the fact that the kitchen floor is sometimes wet, it would be very practical to have shoes with anti-slip soles.

Do not choose extremely heavy shoes and make sure that the feet breathe.

You will spend many hours walking in them, so they must be comfortable.

Black pants are best for the kitchen because they are more resistant to tearing and resist stains better.

A white, clean, and well-fitting chef's top will allow you to represent yourself with dignity and neatness.

Hair, if necessary, must be secured with a cap, shawl, or chef's hat.

An apron is also important to protect the areas that are most exposed to dirt.

Are you ready to create a change at work?

In a chef’s life, as in many other professions, time plays a key role.

It is important to know how to plan it viably starting with getting to the designated place of work about 15 minutes ahead of time which allows you to contact your supervisor who shows you the changing rooms.

After changing your clothes, go to the kitchen, start your shift by logging into the application, and from then on try not to use your phone as it carries many germs that no one wants on their food. Not to mention that no professional chef does that!

After outing the phone away, wash your hands thoroughly in the sink provided for this purpose and go to your leader.

If you are in a place for the first time, the leader shows you different rooms such as cold rooms, freezers, refrigerators, and dry stores.

S/he will also direct you to where you can find boards, knives, bowls, dishes, etc.

Regardless of the type of kitchen, each place works based on its own plan and it is worth knowing this plan before starting to work.

The leader lets you know what your tasks are for today by presenting a to-do list.

Make sure you know exactly what to do. If necessary, write it down to be as independent as possible.

Now that you know where the board and knives are, take one from each and ask which part of the kitchen you can work in.

Note that each board color is assigned to a specific product and should only be used for these products.

It is highly important to be efficient enough and plan your work wisely so that you meet your goals.

The job description can vary from place to place.

For instance, a day spent preparing and hosting a banquet is similar to working in a canteen but quite different from a day at an a la carte restaurant.

It is worth knowing the differences and being oriented in many areas.

Working in all positions allows you to develop your skills faster by getting to know different places, people, and techniques which leads to later professional success. Moreover, working in a hotel can be a completely different experience as well.

Usually, hotels have a large kitchen adapted to the maximum occupancy of the hotel. Most hold a meal schedule consisting of breakfast, lunch, dinner, and banquets. Some hotels have a hotel restaurant that serves items from the menu.

Let us go through some examples:

When it comes to breakfast, they are mostly buffet style, some places also have a cold buffet and a cook making individual hot dishes as ordered by the customer. Breakfast delivery usually takes several hours.

After cleaning the buffet, the person responsible for breakfast usually does their best to cover as much as possible and prepare everything needed for the next day. Lunch is usually buffet style as well.

Guests can choose from soups, salads, meat or fish, vegetables, and other side dishes. Most of them are prepared the day before when there are a lot of guests or on the same day during the morning time.

Conversely, diners are in the form of a buffet or banquet with prearranged menus served on plates whether is an option in an ala carte restaurant or serving dishes ordered by customers.