What Is A Sous Chef? A Definition Of The Job Description

What Is A Sous Chef? A Definition Of The Job Description.

What Is A Sous Chef? A Definition Of The Job Description Sous Chef Plating FoodAnd The Meaning  Of Sous Chef

What is a sous chef? First of all, Sous chef comes from the French language meaning – Sous-Chef de Cuisine (under-chef of the kitchen). And can also be known as second in command of the kitchen.

This is the next level up the kitchen brigade ladder from a chef de partie. He or She as the sous chef is the right-hand person of the head chef.

Want To Skip Ahead?

Almost always sous chefs attain their position by working their way up the ladder within a kitchen brigade.

And this has been done through training, experience, perseverance and hard work.

“They will be working their way up the ladder.”

There are three main levels of sous chef:

  • Junior sous chef
    First of all, the junior sous chef is the assistant of the sous chef with similar responsibilities.
  • Sous chef
    The head chefs second in command at this level the sous chef will have a great deal of the responsibility within the kitchen. In addition, this could lead to being promoted as an executive.
  • Executive sous chef
    This is a sous chef who will have a great deal of experience. Consequently, they will have proved themselves as an excellent sous chef.

What Are The Key Qualities?

And now we understand what a sous chef is, what are the key qualities. Key qualities that a sous chef will need to possess include, firstly, the ability to quickly delegate jobs to a large staff team in an authoritative manner.

And they will also need to use a great deal of experience they have gained whilst working at each different level within a kitchen brigade. Therefore being able to successfully teach and mentor junior members of staff.

In addition, they may have responsibilities outside of the kitchen. These may include the scheduling of staff rotas and other administrative jobs.  

Furthermore, it is possible for a quarter of a sous chef’s time to be taken up by doing paperwork.

 

A  Job Description, Their Responsibilities And Duties. 

The most common of establishments where sous chefs will be employed will be a restaurant and hotels followed by cruise ships. Due to the culinary position of a sous chef, there comes a lot of responsibilities and duties. Also, they will be reporting directly to the executive chef. 

Chefs who are successful in this position will quickly learn an in-depth familiarity with the kitchen operations. Therefore they can fill in for the executive chef when needed and assist them in resolving any problems that may occur on the job.

And will be responsible for how the food is presented on the plate. Another job will include the planning of the presentation and directing others to do so.

Also, they will be keeping their kitchen staff organised, training of any new chefs, planning and creating the work schedules for the team to follow.

And also essentially making sure all the food goes out to the customers at the best level of quality possible to keep the customers happy.

They will also be responsible for any other duties laid out in the job description following the company’s policies.

Most of all they will have the responsibility for the food preparation within the kitchen. This may include the planning and directing of tasks to staff.

And they will also need to supervise team members, and keep an eye out for problems that may arise and take control of the situation in an instant.

Other responsibilities may include; need to- thneed to discipline underperforming staff. And this will need to be done in an effective fairway, they will need to drive the team to meet and go beyond expectations by encouraging chefs within their roles.

What Do They Do?    

 Junior
Assisting the sous chef in their job role and taking on the same responsibilities.

 Sous chef
 Most of all they are second in command of the kitchen, being the head chef’s right-hand person.

Plating A SaladExecutive
This is a position mainly in large establishments overseeing the sous chefs, and as a result, there may be a lot of paperwork within this role.

 What Is The Average UK Salary?

What is a sous chef salary? This position is one of the higher – level jobs within an establishment, as a result, the salary reflects this.

In addition, they may have additional compensation such as bonuses or other benefits. 

As with most kitchen positions salaries depend greatly on the establishment. Due to the location and the previous experience of the chef.

Below is an average sous chef salary in the UK:

Junior           £21000 – £27000   Average salary = £23000

Sous              £23000 – £29000   Average salary = £25000

Executive    £25000 – £31000     Average salary = £27000

What Is Gross Profit And How To Calculate The Gross Profit Sum

– The Essential Skill That All Sous Chefs Need To Develop

What is the gross profit? Gross profit is the profit made from the total sales a company has made and then subtracting the costs of the products that have been sold.

Such as a street food business that has sold 10 burgers at £5 each that equals to £50 minus the cost of the ingredients for the 10 burgers that equals £20 the gross profit is £30.

Gross profit can also be known as – Gross Margin – Sales Profit or Gross Income.

Once a business knows the gross profit it is making it can then be turned into a Gross Profit Percentage to find out if the product is profitable enough for the business to sell.

In this case, the Gross Profit Percentage will be 60% which needs to be changed to around 75% to become a profitable product. This can be done by raising the prices, using more affordable ingredients and reducing wastage.

Why Do Food Businesses Use A Gross Profit Target %

It is important for food businesses to use a GP% target to be able to work out if a product will be profitable enough to use on the menu.

Within a catering business, there are many overheads and costs to consider. And these will be deducted from the monies that are taken.

Extra costs may include, staff wages, electricity, equipment, and insurance. A good GP% Target for a food business can be set at around 75%. A food business with a gross profit of 75% will be set on a good path.

What is Gross Profit Percentage – GP%

 A gross profit percentage in a food business is the profit made on a menu item for example. As I mentioned previously a food business could be looking at a GP% of 75% this can be shown as:

A cost of a menu item is £2, this will be all the ingredients cost it takes to make the item. So to work out a 75% Gross Profit we need to calculate with a simple equation:

£2 x (4) = £8 – To get a Gross Profit off 75% we need to multiply the costs by 4.

This calculation can be used before an item is added to the menu. By knowing the product is profitable before we start selling it can set a food business up well.

 What is gross profit? – The gross profit is the most important figure to calculate, and items should be priced accordingly.

The main reason a catering business needs to set a good gross profit target and stick to it is that there are a lot of expenses. All the expenses will be taken away from the gross profit to result in the food businesses NET profit.

What Is Net Profit?

 Once the gross profit has been calculated then the next job is to work out the net profit. This can be done by subtracting all of the costs from the gross profit number.

Net profit can also be known as the ‘bottom line’, net earnings or net income. And the net income will show how profitable a business is.

Kitchen Motivational Saying

– The Chef Dictionary – Words And Sayings Used By Chefs

To follow the common kitchen terms used by chefs in professional kitchens. When you work in a kitchen for the first time you will discover a lot of unusual words and kitchen terms. As a sous chef an understanding of all these terms and sayings will have been developed.

Many of these words have been taken from the French language such as; mise en place and a la carte.

An a la carte menu is very different from a set price menu. Mise en place is a term I use as a chef which means a list of all the preparation work that needs to be done.

 Learn What These Common Kitchen Terms And Sayings Used In Professional Kitchens Mean

 Al dente, Baste, Blanch, Broil, Caramelise, Clarify, Deglaze, Dice, Dissolve, Dredge, Flambe, Garnish, Julienne, Parboil, Poach, Refresh, Saute, Score, Pane.

Kitchen Terms And Sayings 1 – 20

Key Words – Beurre Noir | Aromatics | Aspic

Ageing
– Meats and cheeses can be aged. The food will be kept in a controlled environment over an exact time. This will bring out the natural flavours and helps in tenderising foods.

Al dente
– Al dente is an Italian term used in pasta cooking. The pasta will be cooked to a slightly firm texture and will have a bite to it.
Aromatics
– Adding flavours to foods, aromatics may include herbs, spices and vegetables.

Aspic
– This is a meaty flavoured jelly. Once the aspic is cold it will set. It is used to add moisture and flavour to cold foods such as pates
Bacteria
– There are good types and bad types of bacteria. The bad bacteria are the ones that cause illness. Good bacteria, like the bacteria used in blue cheese, add flavour and colour.
Bake
– When baking a cake, it is known as: to bake. Other foods can be baked including; salt baked fish. Where the food is baked in an oven.

Barbecue
– Foods being grilled over open charcoal or a wood fire.

Baste
– Basting is a cooking word meaning; to spoon juices, fat or liquid over a food whilst it is still cooking. This helps to keep the ingredient moist.

Batter
– You can make a cake batter used in baking. Or a batter used in making battered fish or vegetables. There are cake batters, beer batters or tempura and are a mixture of flour and other liquids.

Beat
– Mixing with a spoon, spatula or on an electric mixer rapidly.
Beurre Noir
– Heating a butter until it is dark brown in colour.

Bisque

– A shellfish soup often using lobster, it can be thickened and cream added at the end.

Blackened
– A cooking method using foods that have been highly seasoned. Often using a Cajun spice mix and cooked on a high heat.
Blanch
– Means to part boil a vegetable until it is half cooked in boiling salted water. The food will be placed in iced water to cool once blanched.
Blend
– Blending two or more ingredients into an even mixture. Commonly being done with a stick blender or thermomixer.
Boil
– Liquids are heated to 100 degrees Celsius and left on a rolling boil.

Bouillabaisse
– This is a fish soup with tomatoes, fennel, wine and saffron added.
Bouquet Garni
– A bunch of seasonings tied and left to flavour soups, braised foods and stocks. Such as; bay leaf and thyme, tied in a leek leaf.
Braise

– A food slowly cooked submerged in a liquid. Braised foods can include; pork belly, shin of beef or leeks.
Breaded
– Foods will be dipped in flour, eggs and finally coated in breadcrumbs. They can be deep fried or pan fried with panko breadcrumbs giving a crispier finish.

Kitchen Terms And Sayings 21 – 40

Key Words – Butterfly | Caramel | Clarify

Brown
Browning can be done at the beginning of cooking or at the end depending on the dish. The outside will be browned to add flavour and look great.
Brush
Coating foods using a pastry brush with butter or a glaze.

Buttercream
A frosting for cakes made from sugar, butter, eggs and flavours being added.
Butterfly
A chicken breast will often be butterflied. The breast will be cut down the centre but not completely cut in half and opened up.

Calamari
The word calamari has the same meaning as squid
Caramel
Sugar that has been cooked down to a dark brown colour. Often used in pastry, such as a crème Brulee topping.

Caramelization
Many foods can be caramelised when the natural sugars are released and cooked down. This is what gives onions or carrots the golden dark colours when cooked for a long period of time.

Chicory

A small lettuce often used in salads needs a good dressing or to be grilled as it can be very bitter.

Chiffonade
To cut lettuce or herbs into thin strips
Chinoise
Used to remove small particles of food from soups or sauces. It has a fine mesh fitted in a conical shape.

Chop
Foods cut into rough pieces with no set size.
Clarify
Making a liquid clear such as butter soups or stocks.

Coating
Another word used for the coating of a food in breadcrumbs

Combine
Making a single mixture from several ingredients

Confit
Slowly cooking meat or vegetables in animal fat, oil or butter. Duck legs are common to use the confit method coming in duck or goose fat.
Concasse
Peeling, deseeding and dicing raw tomatoes.
Core

Removing the centre of fruits such as apples;
Cream
Beating ingredients together until light and fluffy, including butter and sugar for a cake base.
Crimp
Seals the edges of pies together, often using a fork to press, seal and leave a crimped edge.
Croquettes
A small breaded rolled fried food often ingredients are mixed with mash potato.

Chicken Salad Dish

Kitchen Terms And Sayings 41 – 60

Key Words – Curdle | Cure | Devil

Crush
Break a food down to small pieces using a pestle or mortar or a rolling pin.
Cube

To cut ingredients into even sizes with the same size sides.
Curd 
Tart filling made with eggs, sugar, and commonly lemon juice and zest.
Curdle 
The separation of milk or cream when overcooked;
Cure – Curing
Marinate foods with salt, sugar and spices. Often used for gravadlax.
Custard
A mix of eggs, sugar and cream cooked with or without a bain-marie on a low heat.

Deep-fry

Cooking foods in hot oil until golden brown

Deglaze
Dissolving the bits and juices stuck to the bottom and sides of a pan after cooking using a liquid such as red wine.

Devil
Adding a hot ingredient to a food such as cayenne pepper or tobacco sauce.
Dice
A uniform cut can be small, medium or large dice
Direct heat
The food is cooked directly over a heat or flame.

Dissolve
A dry ingredient that has been placed in a liquid and formed a solution with the liquid.

Dough
A mix of ingredients such as flour, water and a yeast. A dough is commonly used in making bread.

Dredge
Coating an ingredient in flour and knocking off the excess;
Drizzle
Trickling a liquid such as olive oil over a vegetable
Dust
Light coating a food with icing sugar or sprinkling flour over a work surface before working a dough
Egg wash
Used to coat baked foods before or during cooking. 

Emulsion
A mix of oil and a liquid. 
Filet
A meat that has been cut away from the bone. 
Filet Mignon
The cut of meat from the small end of the beef tenderloin

Kitchen Terms And Sayings 61 – 80

Key Words – Flambe | Flan | Gratin

Fillet
– The skill to remove the bones from meat or fish. And finish with the filet.

Filter
– Removing the impurities from soups and sauces
Flambe
– Setting fire to the alcohol in a food to burn off in flames.

Flan
– An open tart made with sweet or savoury ingredients.
Flake
– Breaking a food into smaller pieces

Fold
– Gently combine two or more ingredients using a side to side action
Fondue
– Hot creamy melted cheese mixture
Fricassee
– Stewed foods cut into small pieces served in a thick white sauce, I make a great mushroom fricassee: )

Frittata

– A baked omelette that is served flat and is not folded

Fritter
– A sweet or savoury food that is covered in batter and deep fried
Fry
– Cooking food in hot oil until golden brown
Ganache
– A coating made of chocolate and cream for cake decorating or making truffles.
Garnish
– Decorating a dish with an ingredient from picked herbs to a tuille

Giblets
– The insides of poultry including the gizzard can be used in a sauce
Glaze
– Giving a food a shiny surface with a melted glaze such as apricot glaze

Gluten
– Gives dough its elasticity

Grate
– Using a grater to break food down into tiny pieces

Gratin
– Often used for gratin potatoes. Sliced potatoes are mixed with cream and cheese, set and cooked. More cheese added to the top and finished under the grill
Gravy
– A sauce made from the drippings of the meat and thickened

Grill
– Foods cooked directly over a heat can be on cooking racks or rods

Kitchen Terms And Sayings 61 – 80

Key Words – Hash | Hull | Julienne

Grind
Break food down into small pieces using a machine

Hash
A food that has been shaped and pan fried. Made with leftover meats and potatoes.
Herbes de Provence
A mix of herbs that have been blended and commonly used in southern France.

Hors d’Oeuvres
Another word for canapes these are small portions of food

Hull
Taking out the stems of fruits including, olives and strawberries

Infusion
Soaking ingredients in a liquid to extract the flavours.
Jerk Seasoning
A Jamaican bbq seasoning. Ingredients include; chillies, thyme, garlic, allspice, ginger and cinnamon.

Julienne

Cutting an ingredient into thin strips

Jus
The juices collected at the bottom of a roasting pan

Knead
Working a dough until it becomes smooth and elastic
Kosher salt
A coarse salt used by many chefs instead of table salt

Leavener
The ingredient that causes the rising process in baked goods
Line
Lining a tray with parchment paper or spray to prevent sticking
Loin
A part of the meat that comes from the back of the animal

Lukewarm
The temperature in between hot and cold.

Macaroni
A type of pasta that is cooked in water and made into dishes such as; macaroni cheese
Marble
Creating a ribbon effect in cooked foods
Marinade
A seasoned liquid used to marinate and enhance the flavour of foods.
Marinate

The process of using the marinade to flavour foods
Marzipan
A mixture of ground almonds, glucose and sugar used in pastry

Kitchen Terms And Sayings 81 – 100

Key Words – Medallion | Moisten | Papillote

Mash
Making a smooth mix of food, such as potatoes being pushed through a drum sieve.
Mayonnaise
A chilled sauce made with egg yolks, mustard and oil Meringue

Medallion
A small round portion of meat including pork or veal
Meringue

There are 3 types of meringue all using egg whites as a base ingredient
Mince
To break foods down into tiny pieces using chopping dicing or a mincing machine.
Mirepoix
Used to add flavour to sauces, onions, carrot, celery and leeks can all be used.
Mix
Combining two or more ingredients together until fully mixed
Moisten
Adding a liquid to a dry mix, just enough to slightly dampen the ingredient
Mozzarella
An Italian cheese with a mild flavour
Mull
Heating wine with spices, sugar and other juices.
Pan-broil
Cooking food in a pan and removing any fat that builds up in the bottom

Panfry
Adding food to a hot pan with a little oil and turning a couple of times to cook

Papillote

Foods are cooked in a packet made of parchment paper or foil. The food will steam in its own juices.

Parboil
Another word for blanching. Means to partly cook food in salted water.
Parchment
Parchment paper is a non-stick paper used to line trays to prevent foods from sticking during cooking.

Peaks `
There are two main types of peaks, soft and stiff peaks. These peaks describe cream or egg whites that have been whipped up and used in many desserts.
Peel
The removing of the outer skin of fruits and vegetables.

Pesto
Traditional pesto is made with fresh basil, olive oil, garlic, toasted pine nuts and parmesan cheese. Although a pesto can be made with a range of herbs and ingredients.
Pickle
The method of preserving vegetables in a brine solution.

Pinch
Roughly the amount that can be held between the thumb and forefinger.

Kitchen Terms And Sayings 101 – 120

Key Words – Pit | Puree |Rolling Boil

Pipe 
Piping cream or other soft foods through a piping bag. A range of nozzles can be placed inside the piping bag each giving a different style of finish.
Pit 
Taking out the seed or stone from a fruit such as a plum.
Poach
A food is simmered in a liquid, such as a chicken breast just below boiling point.
Pressure cooking
Cooking foods in a sealed container using steam to create high temperatures. This achieves a much quicker cooking time.
Proof

The growth of yeast in a dough product before baking.
Punch down
After a dough has risen it needs to be knocked back by punching down.

Puree
A slightly thick sauce that has been passed through a fine mesh/ Chinoise.

Ramekin

A small dish often used to make a Brulee, suitable for use in the oven.

Reduce
Taking out the water content of liquids by boiling. This can also be known as a reduction where the moisture evaporates and the flavours increase.

Refresh
Dampening or soaking vegetables with cold water to keep the freshly cooked appearance.

Render
Melting the solid fat on a food to a liquid fat and discarding or reuse.

Rest
For meats, resting a meat after cooking to keep the juices locked in before cutting

Rise
Leaving a dough in a warm place to increase in volume.

Roast
Cooking a food in the oven uncovered on a dry heat.

Rolling Boil
Boiling continuously and very fast

Roux
A mix used to thicken sauces or soups. Made of 50/50 flour and fat

Royal icing
The icing used for decorating cakes sets fast and becomes solid

Salamander
A gas or electric grill often used to toast or glaze foods

Sauce
A thickened liquid that adds flavour and wetness to foods

Sautee
Cooking a food with a small amount of oil over a direct heat quickly

The Sous Chefs Seasoning Cabinet

Kitchen Terms And Sayings 121 – 140

Key Words – Season | Sift | Smoking Point

Score
– Making a few shallow slits in fish or meats

Sear
– Browning meat on the outside at a high temperature to add flavour

Season
– Improve the flavour of foods by adding seasonings such as; salt, pepper and spices

Set 
– Food turns from a liquid consistency to a solid
Shred
– Tearing food into strips, usually by hand. Such as a confit duck leg or a braised pork belly.

Sift
– Passing dry ingredients including flour and sugar through a sieve to remove lumps.

Simmer

– Heating a liquid to just below boiling point and adding foods to cook.

Skim
– Taking the layer of fat that rises to the top of stocks, soups and sauces.

Smoking Point
– The point when a heated fat starts to break down and smoke.

Springform pan
– A spring-loaded tin often used for baking cakes. Uses a collar that fits around a base and the collar can be removed after baking.

Steam
– Cooking foods over a pan of boiling water or in a steamer.

Steel
– The steel is used to sharpen knives. Two main types are a honing steel and a diamond steel.

Steep
– Infusing dry ingredients in a liquid by soaking them possibly overnight.

Sterilize
– Using steam, dry heat or boiling water to kill microorganisms

Stewing
– Simmering meats/vegetables in a liquid over long periods of time.
Stir-Fry
– Small pieces of meats or vegetables being cooked at a high temperature using a little oil. Used a lot in Asian cooking often in a wok.

Stock
– The liquid that is left after simmering bones such as veal and fish. Vegetables, herbs and other seasonings can be added as well.

Sweat
– Releasing the moisture of vegetables by slowly cooking in a pan. This will enhance the flavour and the food will look translucent.

Thin
– Adding more liquid to a sauce to reduce the thickness.

Toss
– Combining a mix of ingredients, often in a pan using an upward motion.

Kitchen Terms And Sayings 141 – 148

Key Words – Vichyssoise | Water bath | Zest

Truss

Tieing a roast together before cooking. This helps to keep the meats shape.

Unleavened
Goods that have been baked using no rising agent including, eggs or yeast.
Vichyssoise
A cold leek and potato soup.
Vinaigrette
A dressing made with 1/3 vinegar to oil. Mustard and other seasonings can be added.
Water bath
This is a container with water added that can be set to a temperature. Foods can be cooked inside using bags or pans set on top.

Whip
Mixing air into creams or eggs by whisking them vigorously until fluffy.
Whisk
The tool used for whisking. Used to whip creams and eggs.
Zest
The outer part of a citrus fruit. Often cut or peeled into strips.

A Mise en Place Definition And Why Do Sous Chefs Use These Lists?

A  mise en place definition, firstly this phrase comes from the French meaning –  ”putting in place”, this refers to the set-up of a section by a chef ready to serve food.

Many professional kitchens use the culinary French phrase mise en place to refer to the organisation of a section by a chef.

This will be all of the preparation needed to set a section up for a shift. A mise en place list is important to help chefs organise themselves when working on a section.

And these lists can be used to help home cooks organise themselves well.

Mise en place Lists Are An Important Task That Helps A Chef To Be Organised.

Tips For A mise en place List

A sections mise en place will all need to be prepped and ready to go for a service. There will be a range of tasks that will need to be completed for each section of the kitchen.

Such as The larder section tasks may include washing salad and the meat section tasks can include the preparation of a pork belly.

Marinated Scallop Dish

The first job to complete is to write a full list of all the jobs that need to be completed for the section.

In many places the menu will run for a period of time. So a full list of all ingredients needed and preparation work to be done can be made and kept on the section.

The chef will then need to go through the list and tick each job that will need to be completed for that specific day. This will be all the tasks that are needed to be completed.

And from here the jobs can be organised so that the tasks which take the longest time to complete can be worked on first.

Why Is It Important To Be Organised In A Kitchen

The organisation is essential in a professional kitchen. With this in mind, it’s important that every chef is organised, and working towards further organisational improvement.

Whether you are a commis chef organising yourself to complete basic jobs (peeling potatoes or putting stock away correctly). Or maybe a chef de partie organising his section for a busy service; it’s imperative that you get this right.

 What Are Organisational Skills?     

Organisational skills can be defined as having the ability to use the time, energy and resources that you have available. And to achieve the tasks that you have been set to do. Self-discipline is also an effective ingredient in maximising your organisational skills.

These skills will help you to plan your work and implement the procedures needed to achieve your goals.

A chef with good organisational skills is a great asset for any professional kitchen. Due to the fact they will work systematically to achieve the planned results.

Being organised will mean that you are more productive, give a positive impression to the kitchen management. And being able to work well with the restaurant team including the chef de rang.

Being Efficient In The Job Role

Being organised will also help you to keep your stress levels down. For example, you might lose time searching for a piece of equipment, or looking for a recipe on a piece of paper.

In addition, this will leave you in the lurch, and detract from other more important tasks. Organisation = efficiency.

It means that you are on the ball, and can complete each task within the allocated timeframe, before moving on to the next one.

Create Good Impressions

When you are organised you will earn respect from your colleagues, and promote your company well by keeping to agreed timeframes. Working clean and tidy will also help you to create a positive impression of yourself.

Consider this:

    1. The general manager walks past your section and it’s a complete mess.
    2. The head chef walks past your section and it’s well organised, clean and tidy.

 How Will Their Opinions Differ When They See You Working?  

The 2nd option

Shows a level of responsibility, and that you are serious about your job and the company. It also shows that you are capable of larger jobs.

When a promotion becomes available, you stand a better chance of gaining it if you are efficient, organised and prepared.

The 14 Food Allergens Sous Chefs Need To Know

Getting to know the 14 food allergens is important for anyone serving foods. Food Allergies affect many people in the UK every year.

Some people will have a high-risk allergy, this means even the tiniest of the food allergen can cause a severe reaction and may also be fatal.

This can make the day to day life of a person with a food allergy very stressful.

All chefs need to be aware and trained in food allergens and understand what ingredients are in the foods they prepare

Foods That Cause Food Allergies To Be Aware Of?

The European Food Safety Authority advises on which foods have to be labelled on pre-packed foods and non-pre-packed foods, chefs and other food workers need to be aware of these.

The current list consists of 14 foods that need to be labelled and that chefs and catering business owners need to be aware of are in the foods they have produced and are serving in restaurants.

The Current EFSA Food Allergen List

  1. Cereals Containing Gluten Such As Wheat (Such As Spelt ), Rye, Barley, Oats.
  2. Crustaceans, For Example, Prawns, Crabs, Lobster And Crayfish.
  3. Fish.
  4. Eggs.
  5. Peanuts.
  6. Soybeans.
  7. Milk.
  8. Nuts, Such As Almonds, Hazelnuts, Walnuts, Pecan Nuts, Brazil Nuts, Pistachio, Cashew And Macadamia (Queensland) Nuts.
  9. Celery (And Celeriac).
  10. Mustard.
  11. Sesame.
  12. Sulphur Dioxide, Which Is A Preservative Found In Some Dried Fruit.
  13. Lupin Which Includes Lupin Seeds And Flour And Can Be Found In Types Of Bread, Pastries And Pasta.
  14. Molluscs, For Example, Clams, Mussels, Whelks, Oysters, Snails And Squid.

These food allergens will need to be identified by the business on the pre packed products with clear concise and bold labels, with all the allergen information and advice located in one place.

Training For Success

The 14 Food Allergens Training Courses

There is a large percentage of people in the UK who have an allergy to foods. The highest percentage of allergies are gluten or wheat intolerance, with many people also being intolerant to some form of dairy.

According to a leading intolerance testing group, an estimated 4% percent of the UK has a high risk of serious food allergy.

EU Regulations have been updated on food allergens due to the rise in food allergies with the introduction of Allergen Awareness.

What This Means To Your Business

The new legislation means that all food businesses need to provide allergy information on all unpacked food sold. Such as a catering business serving bar snacks (sandwiches) and restaurant style dishes.

Secondly, there have been updates made to the current law on the labelling of allergenic ingredients in packaged foods.

Who Should Complete Food Allergies Training?

To meet the terms of the current EU Legislation, all food workers must have Allergen Awareness Training, so they have knowledge of food allergens.

People working in the food industry who should complete allergen training include:

  • Chefs and cooks who are preparing unpackaged foods.
  • People working in a hands-on job role in food manufacturing businesses including workers in a supervisory or management role.

 Allergen Awareness Course Content

The allergen course will cover areas including:

  • The Main Non-Food Allergens.
  • The 14 Main Food Allergens.
  • The Main Areas Of Food Hazards.
  • How To Prevent Cross-Contamination.
  • Separation Of Products.
  • Labelling.
  • Cleaning And Colour Coding.
  • Cleaning Stages.
  • Validation And Verification Of Cleaning.
  • The EU Food Information Regulations, 2014.
  • Allergens In Catering.

Food Allergies Course Test

The Allergen Awareness Test is a multiple choice test and has a total of 20 multiple choice questions. Also to gain a pass on the test, you will need to answer 15 or more of the questions correctly.

What does a la carte mean? A definition and meaning of the menu 

When training to become a chef all chefs will need to have an understanding of the abilities to design and develop menus. This includes the creating of dishes at precise costs to maintain a healthy budget. What does a la carte mean? And what is the price of the menu?

Generally the two types of menu. The a la carte menu and fixed price menu (table d’hote) will be written in different styles.

The a la carte menu will have individually priced items at a higher quality and price than the fixed menu. The fixed menu will be a menu with fixed items at a set price.

This could be a choice of 3 starters, 3 mains and 3 desserts with 2 courses priced at £12 and all 3 courses priced at £15, In contrast to the a la carte menus individually priced dishes.

Chefs will need to understand the types of menu and how to correctly price the items and design menus to make a profit.

 What Does A La Carte Mean?

The phrase a la carte used in many restaurants comes from the French language meaning ‘according to the menu’.

“The phrase ‘a la carte’ was adopted by the English language in 1826”

A la Carte Meaning And Definition

There are a number of different styles of the menu in a restaurant, one of the menus is an ‘a la carte menu’. What does a la carte mean? A la carte is a French language phrase that means ‘according to the menu’.

Another kitchen term is the phrase mise en place, this is the preparation for a specific section.

Generally, there are two types of menus in a restaurant the table d’hote menu and the a la carte menu. Also, these two styles on the menu will contrast each other.

The a la carte menu will have all the items priced separately and ordered separately.

A La Carte Restaurants And The A La Carte Menu

Sous Chef Photographing Meal For SpecsThere are many restaurants offering exceptional a la carte menus in the UK, these restaurants can also be known as fine dining restaurants.

These types of restaurants are the high-end, high-quality establishments. They will have awards including AA rosettes and Michelin Stars.

What does a la carte mean for award-winning restaurants? Restaurants serving award-winning cuisines will have to have award-winning dishes on their menus. And also an outstanding service from the front of house team.

 What Is An AA rosette?

The AA rosettes range from one rosette up to five rosettes.

What Is A Michelin star?

The Michelin award ranges from one to three stars, with the three stars being the highest award possible for chefs.

Gaining Michelin stars can result in increased success for a restaurant. And national recognition for the team. Including the chefs, sous chefs and heads.

Michelin Star Restaurants In London UK?

The Uk has one of the best culinary scenes in the world with London being one of the best cities in the world for the hospitality industry as a whole.

The UK currently has three 3star Michelin restaurants and 23 2star Michelin restaurants and many single star restaurants. Making the UK a culinary hotspot.

Other Establishments

In the UK there are many restaurants and business to choose from for a career. And also there are many opportunities in places that have good standards and are well balanced with a work-life ethic. In addition all chefs should aim for a balanced life, commis, chef de partie , sous chefs and head chefs.

In today’s world becoming a chef does not mean working all hours of all days, there are many choices to suit all who want to be professional chefs.

Balanced Life

The UK As A Career Choice

If you are starting your career from the bottom of a kitchen or have attended a culinary
course the UK hospitality industry is a great career choice.

Maybe you have started your career in another country and are looking to travel and learn, then again the UK is a great choice to gain experience with a broad range of establishments to work in.

In addition you can work your way from the bottom and become a great sous chef as a goal.

The amount of choice in today’s hospitality industry is more than there has ever been and there are many opportunities to choose from. 

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