What Is A Sous Chef? A Definition Of The Job Description
The Definition And Meaning
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 is the right-hand person of the head chef. 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:
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.
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?
Assisting the sous chef in their job role and taking on the same responsibilities.
Most of all they are second in command of the kitchen, being the head chef’s right-hand person.
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. And 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 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
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.
Consider a street food business has had a very busy summer selling lots of menu items. However, the owners have not calculated the Gross Profit before the menu items were added to the menu.
In this case, the owners may at the end of the year calculate their year’s takings. They minus the food costs only to find a 60% Gross Profit has been made.
However, with a good gross profit target of 75% being set before the food business has started trading. And also the owners creating food items around this figure a much larger gross profit may be made.
A gross profit figure can be improved in ways such as reducing wastage, creating good relationships with suppliers and setting a correct selling price.
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.
– 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. 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
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 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.
Adding flavours to foods, aromatics may include herbs, spices and vegetables.
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
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.
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.
Foods being grilled over open charcoal or a wood fire.
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.
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.
Mixing with a spoon, spatula or on an electric mixer rapidly.
Heating a butter until it is dark brown in colour.
A shellfish soup often using lobster, it can be thickened and cream added at the end.
A cooking method using foods that have been highly seasoned. Often using a Cajun spice mix and cooked on a high heat.
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.
Blending two or more ingredients into an even mixture. Commonly being done with a stick blender or thermomixer.
Liquids are heated to 100 degrees Celsius and left on a rolling boil.
This is a fish soup with tomatoes, fennel, wine and saffron added.
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.
A food slowly cooked submerged in a liquid. Braised foods can include; pork belly, shin of beef or leeks.
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
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.
Coating foods using a pastry brush with butter or a glaze.
A frosting for cakes made from sugar, butter, eggs and flavours being added.
A chicken breast will often be butterflied. The breast will be cut down the centre but not completely cut in half and opened up.
The word calamari has the same meaning as squid
Sugar that has been cooked down to a dark brown colour. Often used in pastry, such as a crème Brulee topping.
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.
A small lettuce often used in salads needs a good dressing or to be grilled as it can be very bitter.
To cut lettuce or herbs into thin strips
Used to remove small particles of food from soups or sauces. It has a fine mesh fitted in a conical shape.
Foods cut into rough pieces with no set size.
Making a liquid clear such as butter soups or stocks.
Another word used for the coating of a food in breadcrumbs
Making a single mixture from several ingredients
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.
Peeling, deseeding and dicing raw tomatoes.
Removing the centre of fruits such as apples;
Beating ingredients together until light and fluffy, including butter and sugar for a cake base.
Seals the edges of pies together, often using a fork to press, seal and leave a crimped edge.
A small breaded rolled fried food often ingredients are mixed with mash potato.
Kitchen Terms And Sayings 41 – 60
Key Words – Curdle | Cure | Devil
Break a food down to small pieces using a pestle or mortar or a rolling pin.
To cut ingredients into even sizes with the same size sides.
Tart filling made with eggs, sugar, and commonly lemon juice and zest.
The separation of milk or cream when overcooked;
Cure – Curing
Marinate foods with salt, sugar and spices. Often used for gravadlax.
A mix of eggs, sugar and cream cooked with or without a bain-marie on a low heat.
Cooking foods in hot oil until golden brown
Dissolving the bits and juices stuck to the bottom and sides of a pan after cooking using a liquid such as red wine.
Adding a hot ingredient to a food such as cayenne pepper or tobacco sauce.
A uniform cut can be small, medium or large dice
The food is cooked directly over a heat or flame.
A dry ingredient that has been placed in a liquid and formed a solution with the liquid.
A mix of ingredients such as flour, water and a yeast. A dough is commonly used in making bread.
Coating an ingredient in flour and knocking off the excess;
Trickling a liquid such as olive oil over a vegetable
Light coating a food with icing sugar or sprinkling flour over a work surface before working a dough
Used to coat baked foods before or during cooking. The egg wash is made of beaten eggs.
A mix of oil and a liquid. A vinegarette is made by emulsifying oil, vinegar and mustard.
A meat that has been cut away from the bone. Often a fish filet that has been skinned too.
The cut of meat from the small end of the beef tenderloin
Kitchen Terms And Sayings 61 – 80
Key Words – Flambe | Flan | Gratin
The skill to remove the bones from meat or fish. And finish with the filet.
Removing the impurities from soups and sauces
Setting fire to the alcohol in a food to burn off in flames.
An open tart made with sweet or savoury ingredients.
Breaking a food into smaller pieces
Gently combine two or more ingredients using a side to side action
Hot creamy melted cheese mixture
Stewed foods cut into small pieces served in a thick white sauce, I make a great mushroom fricassee: )
A baked omelette that is served flat and is not folded
A sweet or savoury food that is covered in batter and deep fried
Cooking food in hot oil until golden brown
A coating made of chocolate and cream for cake decorating or making truffles.
Decorating a dish with an ingredient from picked herbs to a tuille
The insides of poultry including the gizzard can be used in a sauce
Giving a food a shiny surface with a melted glaze such as apricot glaze
Gives dough its elasticity
Using a grater to break food down into tiny pieces
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
A sauce made from the drippings of the meat and thickened
Foods cooked directly over a heat can be on cooking racks or rods
Kitchen Terms And Sayings 61 – 80
Key Words – Hash | Hull | Julienne
Break food down into small pieces using a machine
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.
Another word for canapes these are small portions of food
Taking out the stems of fruits including, olives and strawberries
Soaking ingredients in a liquid to extract the flavours.
A Jamaican bbq seasoning. Ingredients include; chillies, thyme, garlic, allspice, ginger and cinnamon.
Cutting an ingredient into thin strips
The juices collected at the bottom of a roasting pan
Working a dough until it becomes smooth and elastic
A coarse salt used by many chefs instead of table salt
The ingredient that causes the rising process in baked goods
Lining a tray with parchment paper or spray to prevent sticking
A part of the meat that comes from the back of the animal
The temperature in between hot and cold.
A type of pasta that is cooked in water and made into dishes such as; macaroni cheese
Creating a ribbon effect in cooked foods
A seasoned liquid used to marinate and enhance the flavour of foods.
The process of using the marinade to flavour foods
A mixture of ground almonds, glucose and sugar used in pastry
Kitchen Terms And Sayings 81 – 100
Key Words – Medallion | Moisten | Papillote
Making a smooth mix of food, such as potatoes being pushed through a drum sieve.
A chilled sauce made with egg yolks, mustard and oil
A small round portion of meat including pork or veal
There are 3 types of meringue all using egg whites as a base ingredient
To break foods down into tiny pieces using chopping dicing or a mincing machine.
Used to add flavour to sauces, onions, carrot, celery and leeks can all be used.
Combining two or more ingredients together until fully mixed
Adding a liquid to a dry mix, just enough to slightly dampen the ingredient
An Italian cheese with a mild flavour
Heating wine with spices, sugar and other juices.
Cooking food in a pan and removing any fat that builds up in the bottom
Adding food to a hot pan with a little oil and turning a couple of times to cook
Foods are cooked in a packet made of parchment paper or foil. The food will steam in its own juices.
Another word for blanching. Means to partly cook food in salted water.
Parchment paper is a non-stick paper used to line trays to prevent foods from sticking during cooking.
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.
The removing of the outer skin of fruits and vegetables.
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.
The method of preserving vegetables in a brine solution.
Roughly the amount that can be held between the thumb and forefinger.
Kitchen Terms And Sayings 101 – 120
Key Words – Pit | Puree |Rolling Boil
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.
Taking out the seed or stone from a fruit such as a plum.
A food is simmered in a liquid, such as a chicken breast just below boiling point.
Cooking foods in a sealed container using steam to create high temperatures. This achieves a much quicker cooking time.
The growth of yeast in a dough product before baking.
After a dough has risen it needs to be knocked back by punching down.
A slightly thick sauce that has been passed through a fine mesh/ Chinoise.
A small dish often used to make a Brulee, suitable for use in the oven.
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.
Dampening or soaking vegetables with cold water to keep the freshly cooked appearance.
Melting the solid fat on a food to a liquid fat and discarding or reuse.
For meats, resting a meat after cooking to keep the juices locked in before cutting
Leaving a dough in a warm place to increase in volume.
Cooking a food in the oven uncovered on a dry heat.
Boiling continuously and very fast
A mix used to thicken sauces or soups. Made of 50/50 flour and fat
The icing used for decorating cakes sets fast and becomes solid
A gas or electric grill often used to toast or glaze foods
A thickened liquid that adds flavour and wetness to foods
Cooking a food with a small amount of oil over a direct heat quickly
Kitchen Terms And Sayings 121 – 140
Key Words – Season | Sift | Smoking Point
Making a few shallow slits in fish or meats
Browning meat on the outside at a high temperature to add flavour
Improve the flavour of foods by adding seasonings such as; salt, pepper and spices
Food turns from a liquid consistency to a solid
Tearing food into strips, usually by hand. Such as a confit duck leg or a braised pork belly.
Passing dry ingredients including flour and sugar through a sieve to remove lumps.
Heating a liquid to just below boiling point and adding foods to cook.
Taking the layer of fat that rises to the top of stocks, soups and sauces.
The point when a heated fat starts to break down and smoke.
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.
Cooking foods over a pan of boiling water or in a steamer.
The steel is used to sharpen knives. Two main types are a honing steel and a diamond steel.
Infusing dry ingredients in a liquid by soaking them possibly overnight.
Using steam, dry heat or boiling water to kill microorganisms
Simmering meats/vegetables in a liquid over long periods of time.
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.
The liquid that is left after simmering bones such as veal and fish. Vegetables, herbs and other seasonings can be added as well.
Releasing the moisture of vegetables by slowly cooking in a pan. This will enhance the flavour and the food will look translucent.
Adding more liquid to a sauce to reduce the thickness.
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
Tieing a roast together before cooking. This helps to keep the meats shape.
Goods that have been baked using no rising agent including, eggs or yeast.
A cold leek and potato soup.
A dressing made with 1/3 vinegar to oil. Mustard and other seasonings can be added.
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.
Mixing air into creams or eggs by whisking them vigorously until fluffy.
The tool used for whisking. Used to whip creams and eggs.
The outer part of a citrus fruit. Often cut or peeled into strips.
These are all kitchen terms, sayings and words that are used by pro chefs.
– A Mise en Place Definition And
Why Do 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.
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. 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. 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.
- The general manager walks past your section and it’s a complete mess.
- 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 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. With about ten people who die each year due to anaphylaxis that has been caused by a food allergy. Those people who suffer a severe reaction to a food need to be treated promptly by a trained paramedic for the allergic reaction.
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
- Cereals Containing Gluten Such As Wheat (Such As Spelt ), Rye, Barley, Oats.
- Crustaceans, For Example, Prawns, Crabs, Lobster And Crayfish.
- Nuts, Such As Almonds, Hazelnuts, Walnuts, Pecan Nuts, Brazil Nuts, Pistachio, Cashew And Macadamia (Queensland) Nuts.
- Celery (And Celeriac).
- Sulphur Dioxide, Which Is A Preservative Found In Some Dried Fruit.
- Lupin Which Includes Lupin Seeds And Flour And Can Be Found In Types Of Bread, Pastries And Pasta.
- 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.
The 14 Food Allergens Training Courses
There is a large percent of 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.
- 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 how is the menu priced?
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
There 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 not only award-winning dishes on their menus including the a la carte menu but also an outstanding service from the front of house team.
What Is An AA rosette?
The AA rosette is an award awarded by the Automobile Association. The award is given for fine restaurants with menus and dishes that meet one of the 5 different levels. The AA rosettes range from one rosette up to five rosettes. Each award level has specific criteria that need to be met to gain an award.
What Is A Michelin star?
Michelin stars are an award awarded for exceptional cuisine. Michelin guides are a series of guides released each year by the French company Michelin. The guides have been published for over one hundred years, the Michelin red guide is the oldest European restaurant reference guide.
Michelin stars are awarded for excellence to a few establishments providing excellence. The Michelin award ranges from one to three stars.
Michelin stars are awarded for excellence to a few establishments providing excellence. 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.
How Are Michelin Awards Gained?
There are a select group of individuals known as the Michelin inspectors. These inspectors are completely anonymous and nobody knows who they are, not even their families are told of their jobs. They are a secret group of select individuals. The inspector’s meals are being paid for by Michelin and the restaurant will never pay when being assessed for awards.
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.
The UK has many restaurants and business to choose from for a career, there are many opportunities in places that have good standards and are well balanced with a work-life ethic. 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.
In todays world becoming a chef does not mean working all hours of the day, a balanced life is essential.
The UK As A Career Choice
If you are looking to embark on a chef career then at some point focusing your training in the UK is highly recommended. 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. The amount of choice in today’s hospitality industry is more than there has ever been and there are many opportunities to choose from.