Author :chef ssentongo Geoffrey
Position in Hospitality or Restaurant operations
Some key Program Elements Include :
* Analyzing relevant operations data to make sound decisions for a profitable operation.
* planning and providing professional service with high levels of attention to detail in guest experience,
* Training and coaching line level employees in operations,
* Understanding available business technologies and providing consultation based on an operations needs,
* Understanding and developing the operation as a concept.
Professionalism and Service standards
You must have the basics of professional conduct developed by your understanding of hygiene, guest service, and communication standards in order to act on a professional manner, not only in a hospitality setting but in any industry or situation.
Introduction to Psychology in the Workplace
The goals of psychology are to describe, explain, predict, and influence behavior and mental processes. You’ll need to know how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology.
Foundations in Human Resources
In this you have to look at their career and other’s through a human resources lens. This covers the employee life cycle, starting with on boarding and moving into compensation and performance evaluation.
Leadership and Development
Prepare yourself for a leadership role. How effectively motivate and coach employees on an individual basis, as well as how to plan and drive organizational change.
Foodservice Math and Accounting
Foodservice Math and Accounting introduces you to managerial accounting and cost control concepts and explains their applications to specific operations within the hospitality industry including expenses, revenue, food, beverage, labor, and other controllable and non-controllable costs. Income statements and profit analysis are included as well.
Here you must be focused on the financial side of restaurant operations : managing inventory, creating sales forecasts, and managing food and labor costs. How to respond to real-world scenarios to minimize costs and maximize profits?
The process of purchasing, receiving, and storing procedures and strategies for ensuring a smooth, efficient, and sanitary experience of inventory management.
The culinary foundations begins with course work concentrating on food safety and sanitation in the professional kitchen. They must focuses on the importance of proper hygiene, food Handling, food storage, cleaning, pest control and HACCP in a food service operation are explored. Basic cooking techniques, culinary terminology, equipment operation, seasoning principles, cutting techniques knife skills and the concept of mise en place are followed.
Building Your Own Business
This covers business planning, pricing, credit management, government regulation, legal concerns and business ethics. How to manage for the final project and complete to present a business plan for a food service operation.
WHAT IT TAKES TO BE A LINE COOK?
” Too many cooks in the Kitchen spoil the broth.”
We’ve all heard the adage….but is it true? Not necessarily.
When you’re working in a restaurant, everyone has a part in making each meal service a success.
One of the most essential roles is that of a line cook…so, what is a line cook?
Most people are surprised to learn that while chefs take the bulk of the credit for the meals served in a restaurant, line cooks perform most of the actual preparation. One of your first jobs after culinary school would likely be as line cook. Which is a great opportunity to learn the ropes in the restaurant industry. It’s challenging, but the experience will pay off in the long run.
1. Knowing the Fundamentals and Following Directions
The line cook is responsible for taking the menu set by the executive chef or chef de cuisine and making it a reality. They have to fulfill the requirements for each dish quickly, consistently and precisely-they’re answering to the chef and ultimately to the customers.
A thorough mastery of basic cooking skills-skills like portioning meat and vegetables, preparing emulsification or simmering grains-are all expected and required,mixing sauces or running a grill.
2. Working Efficiently
There is never enough time in the kitchen. Customers are expecting their meal in a timely fashion and management places demands on the entire service team.
Line cooks must be exceptionally efficient in order to keep things flowing smoothly at their station.
3. Ambition and Dedication
Typically, a line cook works long hours and starts at a low level of pay… and entry-level restaurant jobs rarely include benefits or vacation time.
However, if you hope to become a sous chef, Executive chef or Restaurant manager, beginning as a line cook is a wise career choice. The restaurant industry is extremely demanding and rewarding if you continue to develop your skills and expertise.
Enjoyed this article? Here are three more questions to help you :
* WHAT MAKES A GOOD SOUS CHEF?
* What Does ” Suos Chef” Mean?
* What Does a Sous Chef Do?
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