 Foodservice Industry is about People  The People it serves & the people it Employs  Continues to Grow, Change & Expand to meet the needs of its Customers  Growth Creates exciting job Opportunities

 Employs over 20 Million in the United States.  Street Venders to Fine-Dining  Job Availability, Advancement Opportunities & Creative Environment

Provides a Service  Cooking Food  Greeting Guests  Waiting on Customers Customers willing to Spend Time & Money Provide a Pleasant Dining Experience for all.

Array of Career Options Advancement is Possible if your willing: Work Hard Take Pride in their Work Training & Education Courtesy & Respect Dependable Team Player Positive Attitude Willingness to Learn

Service Opportunities  Working Directly with the Customers & Public  Emotionally & Physically Demanding  Maintain a Pleasant & Helpful Attitude  “Rule of 20”

Four General Categories of Service Staff  Host  Cashier  Server  Busser

 Studies & Continues to Study the Art of Cooking  Learn the Foundations of their Profession  Handling Ingredients  Equipment  Traditional Techniques  Recipes & Formulas

Apply their Skills for Advancement  Artist  Business Person  Mathematics  Scientist  Culinary Explorer Acquired Skills & Knowledge is a Lifelong Journey

A Professional Culinarian is Responsibility to: Themselves Co-Workers Business Guests

 Unacceptable Behavior  Waste  Recklessness  Disregard for Others  Abusive Language & Profanity  Harassment Verbal & Sexual  Ethnic Slurs

Code of Professionalism within the Culinary Arts Profession Adopted by Professional Chef Organizations  International Chef’s Association  American Culinary Federations

Committed to Provide Excellent Service  Executive Chef to the Dishwasher has a Stake in Keeping the Customer Happy  Communication Skills between the Chef & Staff

 Quality Items that are Properly & Safely Prepared  Food that is Appropriately Flavored  Food that is Attractively Presented

Established by Georges Auguste Escoffier Special Tasks Assigned to Members of the Kitchen Staff Chain of Command A system of hierarchy Team system delegates responsibilities to different individuals

 Responsible for all Kitchen Operations  Ordering Food Product  Supervision of all Stations  Development of Menu Items  Executive Chef

Sous means “Under”  Second in Command  Scheduling Staff  Filling in for the Chef  Assist the Line Cooks  Inventory Control

Station Chefs  Saucier: Sauce Preparation  Poissonier: Fish Preparation  Rôtisseur: Roasted Foods  Garde Manger: Pantry Chef. Cold Station  Pâtissier: Pastry Chef. Baked Goods & Desserts

Modern Day Kitchens Cross-Training Work Experience in a Varity of Tasks Reduce Labor Costs Faster Service Training in one or more Position Better Job Employment Opportunities

Manages All Kitchen Operations Works Closely with the Restaurant Managers & Dining Room Supervisor Orders Supplies Organizes Work Schedules Supervises Food Preparation & Service

 Food Manufacturers hire Chefs to develop new items  Work Closely with Food Scientist & Lab Personal  Packaging & Menu Design  Develop Nutrition Labels  Equipment Design

Coordinates the Food & Beverage Operations  Hotel Banquet Facilities  Hospitals & Nursing Homes  Assistant Living Facilities  Schools & Universities  Works Closely with Executive Chef

Reports to the Foodservice Director & General Manager  Numerous Functions at one time  Off Property Facilities  Coordinates each Menu for each Function  Needs Good organizational Skills

Large Chain Restaurants Orders & Purchasing Ingredients Preparation of Menu Items Production & Non Production Personal Works Closely with Corporate Chef & General Manager

 Buys & Purchases Food & Non-food items  Good Book Keeping Skills  Shops around for the Best Price  Orders items for Menu & Non Menu Items  Works Closely with General Manager

Vender Sells Products to Foodservices Assist Chefs in Selecting Best Prices Selecting Food & Equipment Fit the Needs & Budget of Establishment Test New Products & Items

 Food Researcher  Food Writer  Food Scientist  Food Processor  Food Stylist  Food Marketer  Menu Developer  Food Trainer  Sanitation Trainer