Universal cook: education requirement and job responsibilities

The profession of a universal cook is important and responsible. Anyone who is going to devote himself to this activity will have to take into account the requirements for education. You also need to pay attention to the main job responsibilities in order to be internally prepared for them in any situation.

The universal cook is a true master in the culinary industry. The very title of this post shows that those who occupy it should be ready to work in all directions. Universal cooks can be seen equally often in hot and cold workshops.

It is also advisable to delve into the features that the cooking technology of individual dishes and their components has. A good station wagon is someone who has worked hard in a cafe or restaurant in lower positions. Such a specialist is equally good:

• peels potatoes and other vegetables;
• cuts meat;
• prepares sauces;
• bakes pies and bread;
• makes fried pies and blanks for a cooking shift;
• whipping cream;
• finds a way out of a difficult unpleasant situation in the kitchen.

At the same time, the universal cook, although he is a “universal soldier” in the professional kitchen, is strictly subordinate to the chef and administrator. However, some people often themselves become chefs and sous-chefs. It depends on the experience gained and on the culinary rank achieved.

You can start studying as a universal cook after the end of the 9th grade. To do this, you need to go to college or a culinary college. These institutions really differ only in name, and the level of training will be approximately the same. Admission is possible after passing the exams in mathematics and the Russian language. But it’s important to understand that in some places additional requirements apply. Some colleges have introduced such an entrance test, as an interview. Applicants will be required to clearly state why they choose such a profession. In turn, the selection committee can go forward and tell the subtleties of culinary work unknown to outsiders. Important: if an applicant has certain knowledge or skills, they must be demonstrated. This will immediately raise credibility and increase the chances of admission.

Those who have come to colleges after grade 9 have been studying for 4 years. They are produced by cooks with a full range of basic competencies. Those who entered after the end of 11 classes have been studying for only 3 years. The secret is simple - they do not need to additionally master the missing subjects at a general education course. A diploma usually notes the assignment of 3 or even 4 categories, which will serve as a good “springboard”. Some universities specializing in trade and services also organized higher culinary training programs. You can get into such educational institutions only after passing the exam for the entire course of school education. It is worth remembering that The requirements for results in Russian, mathematics, chemistry and physics are very high. The total passing score for 3 exams can be 150-200. The exact numbers are determined by the school administration in each season.

Both after secondary and after higher culinary education in Russia, you will first have to work in lower positions. Only having mastered the practical work in the kitchen in a wide variety of specializations, it will be possible to apply for the vacancy of a universal cook. If you have the money, you can even try to study at specialized culinary schools in Western Europe or North America. Yes, the fee there is quite high. But after graduating from such institutions, receive international-class diplomas and maximize the prospects for professional growth.

Since, by the very essence of the profession, the universal cook does a very different job, he must clearly present the necessary inventory list for working in any kitchen position. And - the main ingredients for the preparation of certain dishes. Most often, universal cooks are instructed to prepare salads, other cold snacks, soups, sauces. They cook steamed dishes and fried, baked food. Also the main tasks in this profession are:

• preparation of original dishes;
• menu planning;
• tasting food prepared independently or by other chefs.

In addition to the requirements, the job description always describes the category that is assigned to the universal cook in the organization. They indicate to whom he is subordinate, and to whom he has the right to give orders. In the same section they write what are the main qualification requirements, what is the basic list of standards and orders. The technologies with which the culinary specialist will have to work are also indicated. All these are requirements that must be strictly observed.

The subordinates of the universal cook are usually “field” food workers. At the same time, they can entrust him with monitoring compliance with corporate quality standards. Personally, you usually have to cook dishes and culinary products that require complex processing techniques. In many job descriptions, this category includes:

• jellied dishes;
• fish and meat soups on transparent broths;
• diet food;
• pickles;
• stew and fried meat;
• omelets, cereals, sauces.

The universal cook is expected to know which products are compatible and which are not, what can be replaced. He must clearly understand how some culinary raw materials will change during processing. You must also understand in what conditions to store dishes, raw materials and semi-finished products, how long such storage can last.