Summary
What is the role of the cook?
All cooks
From the youngest apprentice to the great chef, the cooks know the products and foods perfectly, as well as their method of preservation and preparation. They know many recipes and know how to combine tastes and flavors.
Chef
The chef is a manager: he organizes and supervises the steps leading to the preparation of the dishes.
He is responsible for supplies (quantity, quality).
He prepares the meals, helped by a more or less large team depending on the type of restaurant.
From the gastronomic restaurant to the canteen, the chef brings more or less care to the presentation of the dishes and to the finishing touches.
kitchen clerk
The kitchen clerk is a young person who is starting out in the profession. He participates in the preparation of one or more dishes, under the supervision of the chef.
He prepares the ingredients, peels the vegetables, reduces the sauces… and simmers the simple dishes himself.
He is responsible for cleaning the kitchen.
What are his working conditions?
A difficult job
Permanent standing, staggered hours, stress… the profession of cook is not easy. The chefs, from the biggest to the smallest restaurant, regularly get their supplies from the halls or the market to obtain the best products. Their days are often very long.
All types of cuisine
A cook can work in establishments of all kinds:
- traditional restaurant;
- hotel chain restaurant;
- fast food ;
- mass catering;
- …
Each type of establishment works differently.
From 2 to several dozen employees
Depending on the type of restaurant in which he works, the cook may find himself alone with a clerk or be part of a brigade of twenty or more people.
How much does a cook earn?
A beginner kitchen clerk earns the Smic approximately.
A cook begins his career at around €1,800 gross per month.
What training to become a cook?
There are many training courses to become a cook.
The CAP Cuisine is the basis of the training.
A complementary mention (MC) allows you to specialize:
- MC Art of light cooking;
- MC Chef in restaurant desserts;
- …
An additional mention is prepared in 1 year after the CAP, in an Apprentice Training Center (CFA).
The hotel and catering BTS has the advantage of also training in management.
Experience above all
If training is essential to start in the profession, it does not allow direct access to a position of responsibility. One becomes a chef after ten years of experience, once all the levels have been climbed.
What qualities are needed?
Creative and inventive
The cook must be able to invent new dishes and combine new flavors constantly. He must be curious and take an interest in what is being done among his competitors or abroad.
A form of athlete
Staggered schedules, standing, stress, heavy loads to carry imply excellent physical condition.
Rigorous
The cook must respect hygiene and safety standards in his kitchen.
He must know how to lead a team.
The chef must know how to use inventory management software.
Content updated on 07/10/2012
Our tips:
There are many seasonal positions to fill and French cooks are always in high demand abroad.