Cold shop chef: features and job description

The profession "cook of a cold shop" is quite common. But many people cannot say what the features of such work are. To understand this, it is necessary to study job descriptions, to delve into the professional subtleties, establish the necessary list of skills and qualities of such a specialist.

The work of the cook of the cold shop is no less responsible than the work of his colleagues in the procurement and "hot" areas. This specialist deals not only with cold dishes and snacks. Sweet dishes and sandwiches also fall into his responsibility. An important feature of a cold shop is that it is always located most conveniently in terms of transferring food to a hot area.

When characterizing the workplace of a cook in a cold shop it must be indicated that both raw and semi-processed foods and semi-finished products can be processed there. Therefore, clear places should be allocated to both in order to avoid confusion. Since the bulk of processed products quickly deteriorates, refrigerators, low temperature counters and ice makers are required to use. In the process, the cook of the cold shop also needs:

• trays;
• molds;
• juicers;
• forceps;
• dishes for layout;
• Libra;
• production tables (preferably with refrigerated cabinets);
• mechanisms for rubbing fruit;
• food processors, blenders.

In the cold shop there is always a person responsible, to whom all cooks obey. Usually his position is called the foreman.The chefs of three senior ranks are put on this site. 5th and 6th grades give access to dessert, banquet and other dishes. Cooks of the fourth category are usually entrusted with the preparation of products and components of dishes.

The undoubted plus of the cook of the cold shop is that this is a universal skill. It will come in handy both professionally and at home, and in nature, and on a trip. Moreover, such a component as the ability to perfectly select products and semi-finished products when buying is also useful. It is relatively easy to find a job for a cook in a cold shop.

Such a profession opens up a lot of opportunities for experimentation. Having gained experience and learning how to follow the orders of the chef, you can become chefs yourself or even open your own culinary establishments and projects. However, this activity will take a lot of time and effort. The cook’s day of the cold workshop is on its feet, and with his hands he has to work constantly. The work schedule is not always convenient.

It doesn’t matter if the cook gets into the dining room or if he will work in a restaurant. Job descriptions in these institutions are pretty close, because the cook does about the same job. Everywhere, “cold” culinary specialists, from time to time, from day to day, perform the same type of manipulation with a more or less the same set of products. Each institution has its own, but over time, it practically does not change.

But responsibility is very different. According to the canons of haute cuisine, a restaurant, unlike a dining room or cafe, should not use semi-finished products of a high degree of readiness. All cooks, and the cold shop are no exception, they must work with products at every stage of preparation, from the initial assessment after delivery to distribution for distribution. We have to cook and specialties, and dishes to order. This is necessary to match the high rank of the restaurant in the full sense of the word.

Canteens in government offices and organizations of commercial, educational, medical and other profiles are the exact opposite of restaurants. The initiative is not welcome there. You need to do something that will quickly feed a large number of people. The cook of the cold shop prepares various dishes and side dishes. He is also tasked with making snacks and drinks.

Also among the responsibilities on this site will be:

• processing and preparation of semi-finished products;
• primary processing of fish and meat raw materials;
• assessment of the quality of products by organoleptic indicators.

The cook of the cold shop must also be familiar with the principles of heat treatment of food. Otherwise, it is difficult to call him a professional. Also among his official duties will certainly be indicated:

• appearance at the workplace strictly in the allotted time;
• preparing a place for work;
• the execution of the prescribed recipe;
• compliance with the principles of commodity neighborhood;
• sorting of green herbs, fruits, removal of defective and damaged products;
• peeling vegetables and fruits, washing them, slicing into parts;
• defrosting and evisceration of fish, poultry, meat;
• offal processing;
• vacation of prepared cold meals by check;
• maintaining order.

Chefs in the cold shop are strictly forbidden to leave their workplaces without permission;. Responsibility comes for chewing gum, for using jobs for personal affairs of any kind, for being rude to other employees and customers, for not complying with reasonable orders. Also, you can not connect any extraneous heating devices without the permission of the administration.

The cooks of the cold shop have the rights:

• receive protective clothing and protective equipment;
• receive the required technical equipment and tools;
• seek to troubleshoot inventory issues;
• achieve safety of working conditions;
• to offer management additional measures to improve the work of the institution.

You cannot become a cook in a cold shop under the age of 18. A prerequisite is the presence of secondary or higher vocational education. Higher education allows you to get settled without experience. With a secondary school diploma, you will first have to work from 1 year on less significant positions. Will have to master:

• preparation of semi-finished products;
• recipe and cooking technology;
• organoleptic methods of food quality control;
• methods for eliminating the disadvantages of individual foods and dishes;
• serving food designed according to all the aesthetic rules of cooking;
• the use of aromatic substances, spices, spices and dressings.

As in any other part of the kitchen, in a cold workshop you need accuracy and thoughtfulness. But at the same time unnecessarily slow and phlegmatic people will also quickly be asked for “way out”. It is necessary to work quickly and competently at the same time. Since this usually causes stress, a stable nervous system is required. A good cook is one who takes the appropriate initiative without deviating from the general rules.

Also important:

• cleanliness and neatness;
• discipline (and self-discipline in the first place);
• willingness and ability to work in conjunction with other people;
• sense of time;
• developed tactile, olfactory and taste buds;
• excellent hearing and vision;
• endurance.

Cold shop chefs with no experience will receive a cold welcome. A good choice of educational institution helps to fix things a little. Best fit Higher School of Cooking or Moscow University of Food Production. The Correspondence Institute of the Food Industry and the Academy of Applied Biotechnology are slightly less quoted (both educational institutions are in Moscow). Many people choose paid courses or specialized secondary education, but this is already less prestigious.

Entrance exams in cookery courses are rare. Usually, everything is limited to an interview. Aesthetic taste and imagination are evaluated on it. In higher and secondary educational institutions do not forget about school grades. If the numbers 4 and 5 do not predominate in the certificate, the chances of becoming a cook are sharply reduced. At least 3 people are applying for one academic place, even in technical schools and colleges; in universities, the competition is even tougher.

Everywhere, in addition to theory, they also try to accustom practical work. Many "cold" cooks already in production practice make contacts with the future employer. After college, they assign the 3rd category.