Meat shop chef: qualification requirements and responsibilities

The position of cook of a meat shop makes rather high demands on the qualifications of performers. The functional responsibilities of these employees are also more diverse than it might seem. Therefore, it is very important for everyone planning to work in the kitchen to know these nuances.

The cook of the meat shop works not only in cafes, restaurants and other catering establishments. He can also work in procurement enterprises of various capacities. In many cases, meat shops consist of several premises, in each of which specific operations are performed. They prepare meat dishes and semi-finished products, transferred to other areas of culinary production. A canteen procurer cannot be called a simple “butcher,” like those working in the market or in a meat processing plant.

He often has to perform:

• defrosting;

• primary training;

• butchering;

• boning;

• cleaning;

• meat cutting;

• preparation of semi-finished meat products on its basis;

• making meals;

• bringing these dishes to an edible state.

Meat dishes are the main component of the assortment of almost any restaurant, cafe, dining room and buffet. Therefore, those preparing them must carefully study all the features and nuances of their work. They will have to carefully study the recipe and key features of the technology. It is equally important to consider the basic requirements for initial quality and storage of products:

• fish;
• seafood;
• meat of various varieties and meat products;
• poultry, rabbit and other exotic species.

The cook of the meat shop is bad, who even learned all this, but is not ready to determine the organoleptically good quality and safety of what he processes. It is necessary to control both products, and semi-finished products, and initial raw materials. You also need to study:

• how culinary acids, salt, hard water and spices affect the duration of hot processing, the quality of ready meals;
• how to organize a balanced diet;
• how to organize diet food as prescribed by a doctor in individual cases;
• how to handle raw materials;
• how to reduce the loss of meat and other products without loss of nutritional value and taste;
• how to increase the aromatic qualities of culinary products;
• how to rationally use recipe collections.

But even on this the circle of knowledge necessary for the cook of the meat workshop does not end there. He must understand how the menu is made, how to make food requirements and take into account its consumption. He needs to imagine how certain substances change with prolonged heating, how to cook a healthy diet. A very important role is played by compliance with the standards of dividing into portions and serving rules.

The cooks of the meat shop cook a variety of broths, soups and much more, fry, stew, bake and blanch the meat, prepare goodies from it. They are also engaged in passerizing, milling, languishing, tinting, steaming and flaming. And in some exotic cuisines non-traditional types of processing of raw meat can be used. In a specialized restaurant you have to deal with them. Whatever the institution’s “repertoire,” it will be necessary to prepare sauces, hot and cold drinks, and side dishes.

The cooks of the meat shop are also engaged in the manufacture of particularly complex dishes:

• flood piglets;
• liver pate;
• offal;
• minced meat balls (meatballs);
• the ears
• egg-oil sauce;
• souffle;
• Pudding
• meatloaf;
• mashed meat.

Each dish needs to be divided into portions, properly designed and set for distribution. No sensible chef will entrust these responsible procedures to other kitchen staff. In the case of meat, the principle "if you want it to be done well - do it yourself" is absolute.

Most of these documents indicate that this position is among the kitchen workers. Also, there are prescribed requirements for educational level and length of service. Assignment to a position and withdrawal from it are usually made by the management of the organization. Kitchen managers and workshop managers have only the right of representation for dismissal. Among the professional knowledge indicate:

• the device of kitchen equipment;
• features of the use of professional tools;
• properties of various types and varieties of meat, their differences;
• the purpose of individual parts of carcasses and carcasses;
• recommended serving sizes;
• order of production of semi-finished products.

A good chef knows 100% of the basic requirements for labor protection and safety. Kitchen production should be organized taking into account fire safety and hygiene requirements. You must also know:

• how to use individual protection of the skin, lungs;
• how to recognize signs of poisoning and provide first aid;
• what should be the quality of work and services;
• principles of rational organization of labor;
• varieties of production defects and methods of dealing with it.

The cook of the meat shop is obliged to obey the charter and regulatory acts of the organization, the decisions of its management and the rules of procedure. Other items are sometimes prescribed.So, it always says to whom the powers of the cook are transferred during his absence for any reason. He may be assigned to study customer requirements for service and food quality. Cooks in a butcher shop may also be required to:

• decorate dishes;
• make plans for the development of the menu;
• instruct the waiters;
• monitor the progress of cleaning, disinfection and sanitation of premises;
• monitor the status of overalls (both their own and subordinate employees);
• to study complaints and suggestions of visitors to the institution.

But the cooks of the hot shop also have rights. So, in the interests of fulfilling their work, they can get acquainted with the intentions of the leadership and make suggestions to it. Another important right is the requirement to replace suppliers of products and culinary equipment, if there are significant shortcomings in their products. Cooks have the right to demand extraordinary (including emergency) sanitary-hygienic processing of the kitchen. Responsibility may occur:

• in case of non-compliance or incomplete compliance with their duties;
• in violation of the instructions and instructions of the management;
• in case of leakage of trade secrets and confidentiality standards;
• in case of failure to comply with the work schedule, official discipline, sanitary and fire safety;
• in violation of civil and criminal law.