Chef-technologist: qualifications and job responsibilities

What the cook does, everyone knows. The erudite people imagine what the work of the chef and sous-chef is. But for those who are going to become culinary specialists, it is important to know what the job responsibilities of a cook-technologist are and what this qualification means.

The cook-technologist, as it is easy to understand from the name of the profession, is engaged in technology, that is, the organization of the work process. Formally, such specialization appeared only in the twentieth century. But in fact, it existed in antiquity. True, then this sphere was not separated from culinary in the usual sense of the word. Everyone who cooked food was his own technologist. The development of recipes and their concrete implementation remained largely a craft, not a profession.

Everything changed when it became necessary to prepare uniform food for a large number of people systematically. Large-scale industry, train stations and long-distance trains, the army and navy, hospitals and theaters - this is where the work of a culinary technologist was initially demanded. Later, large educational institutions, fast food chains, and airlines were added to this list. There it was no longer possible to rely on single masters of the extra-class and the mass of "artisans". Only proven and carefully thought-out technology allowed and allows you to feed quickly, cheaply, tasty and safely.

To become a cook-technologist, it is not enough just to master the culinary art, albeit at a masterly level. And knowledge of safety rules when handling products is also not all. Today in this area it is impossible to do without the use of information technology.The transfer of information at all stages from accepting an order to taking into account the feedback of visitors, including coordination of work, with the help of “voice and paper” is hopelessly outdated. IT apply:

• for sales accounting;
• tracking the activities of subordinates;
• error prevention (and simplification of their correction);
• formation of analytical reports.

And also you need to know how to use IT to solve other problems:

• increase customer loyalty;
• centralized management of the menu and price index;
• improving the quality of work in general;
• increasing the speed of the restaurant (cafe, dining room, buffet).

It is the cook-technologist who decides what quality of food raw materials is needed for the kitchen. It is he who calculates the total consumption of products to obtain the required number of servings. And it is he who determines how high-calorie the daily diet should be in a particular institution.

And also the cook-technologist is engaged developing new recipes. They can be original or adapted, but in any case, the balance of taste, price and appearance is important. Moreover, for each dish you have to make a full technological map.

Regardless of the particular institution, the job description contains general positions. It is sometimes written about the necessary work experience, and also indicate:

• what documentation you need to familiarize yourself with;
• the procedure for admission and dismissal;
• to whom the employee reports;
• basic duties and rights of the employee;
• What is the responsibility of the cook-technologist.

Usually he is responsible for the quality of the recipes and for the observance of the basic requirements for cooking. It is impossible to commit unlawful actions with the documentation and information of the catering company. The grossest blunder of the cook-technologist is the failure to comply with sanitary and veterinary standards. But the identification of a defective product and the elimination of the reasons for its appearance is welcome. Important: the cook-technologist must ensure that the menu is constantly updated.