Rank cook. Chef. Assistant cook

In the world there is a huge number of interesting and lucrative professions, but, perhaps, the most delicious of them is the cook. This person is able to turn ordinary products at first glance into an extravaganza of unforgettable flavors and flavors, and delicacies to serve so that it is simply impossible to forget their taste. So, what is the difference between a professional chef and a simple culinary fan?

In outline

Representatives of this profession are found everywhere: in restaurants, cafes, canteens, food production and fast food. That is why the proposals, and job seekers in the labor market in this direction, a sufficient number of always and everywhere. But at the same time, not everywhere people are taken to work, as they say, "from the street." Most often the employer wants to see a specialist who has a rank of cook, not below a certain one. Everything depends on the position, institution, volume and characteristics of the work to be done in the kitchen. Of course, there are also such employers who do not care about the cook's rank, the presence or absence of a diploma, but only the experience, skills and skills. But such cases every year is becoming less, in the kitchens of restaurants and cafes more and more graduates work. That's why for those who want to start a cook's career, it is worthwhile to understand the ranks and classifications.

First stage

The lowest first grade of a cook is given to a freshman student enrolled in a vocational school or technical school for a relevant specialty. The presence of this level of qualifications does not at all affect the value of such an applicant, since it does not indicate either the availability of knowledge or the availability of skills. With such a rank, it is difficult to claim even the post of "Assistant Cook", although in some undemanding institutions they can entrust washing dishes in the kitchen or cleaning vegetables. Of course, there is no question of a career yet.

Learning is light!

Already in the process of training in a vocational school or a technical school, students of relevant specialties take exams and, according to their results, receive grades. From this moment, you can start the career path. A happy second-class owner can already claim the proud title of "chef's assistant". His duties will include cleaning and slicing vegetables and fruits, fruits and berries, as well as defrosting and primary processing of meat and fish. In practice, most often the chef's assistant, apart from the above, washes the dishes and gives the necessary food at the first request.

The third category significantly expands the possibilities. Now you can independently prepare simple first and second dishes (soups, mashed potatoes, porridge, meat and fish products, simple salads, pancakes and fritters), and also make more responsible preparations (pelmeni, vareniki, etc.). A chef with this qualification can already quite work in the dining room, snack bar or other institution with a simple menu.

State exam

After receiving a basic education in the specialty, at the end of the technical school the student can now pass the state examination and raise his level, having received the certificate "Chef of the 4th category". From this moment the young specialist becomes more demanded and highly paid. The chef of the fourth category can already cook dishes of medium complexity from fresh, fried, boiled, baked products, as well as a variety of cold and salty, salads and sauces, sweet pastries, soups and borsch, etc. For most cafes and restaurants of a low level of this knowledge, skills and skills, as a rule, will be enough. If you continue to study, for example, in the specialty of "technologist" in a higher education institution, then after graduation it will be possible to pass one more state examination and get the title "cook of the 5th category". Such a diploma, of course, will be an essential addition to any resume in the food industry.

Work and work will all peretrut

In the profession of the cook there is one significant point - work experience. Without it, any diploma of cook or class will not have any value. That's why a beginner chef should be ready for the fact that he will spend one year in the kitchen as a cook, assistant and assistant. To become a chef, you will have to polish not one ton of potatoes and onions, cut a lot of simple and uninteresting salads and listen to a lot of comments and moralizing. But passing through all these thorns, one must remember that this path leads to the stars. In addition, after several years of operation, the holder of the fifth category can again pass the examination of the state commission and get the highest official level - the sixth.

Narrow specialists

It should also be noted that cooks often choose a certain direction for work and develop exclusively in it. For example, a chef-confectioner, a drier, a pizzeria-these specialists are in great demand today. There are also rare professionals like the "personal chef" - this connoisseur of his business will adjust to a specific person or group of people and will please them with a varied menu, taking into account their personal preferences and requirements. The ship's cook, or cook, is invariably in demand, but it is necessary to fulfill an important condition - to pass military training.

Gray Cardinal Kitchen

Often in the food industry there is such a thing as su-chef. This person has, as a rule, the fifth or sixth grade of the cook, and also knows and knows everything that absolutely all the kitchen workers do. In addition to cooking technology, it can also calculate the cost, organize work under any conditions, determine the quality of products literally at a glance. And although this person is considered an assistant chef, but in many establishments he is literally a god of cuisine, without him the work will simply stop.

In general, since humanity is very demanding about everything that gets into the mouth and stomach, then this profession puts certain requirements and imposes its imprints. In history, of course, there were unique specialists who made a dizzying career without any education, but these are, rather, exceptions to the rules.