2 answers
Zariah
Student
Joliet, Illinois
3
Questions
Updated
1077 views
What kind of problems do you deal with as a Chef?
#chef #issues #help #culinary-arts #hospitality
I asked this question because I want to know what I have to look out for when entering the position
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2 answers
Junnie Lai, MBA
Consultant Chef
61
Answers
Updated
Junnie’s Answer
Dear Zariah,
There are many different kind of chef position in the industry:
- Restaurant
- Cafeteria
- Corporate (product application/ demo)
- Product development/ research chef
- Private chef/ personal chef
- Food truck
I am not sure problem is the right term to describe the challenges. I believe every position has it own challenges. I would prefer to describe them as the requirements.
Positions in restaurant, cafeteria and food truck generally has long working hours. But it's a different level of work. These role can be very rewarding, especially when people love your food that you created.
https://www.alinearestaurant.com
This is one of the restaurant that the chef has took the food to a whole different level, it's not just food, it is art, it is an experience in dining. Anything great takes lots of effort in time.
https://www.chezpanisse.com/1/
One of the chef who is passionate about farm-to-table, taking time and effort to plan clean delicious food.
Challenge of restaurants are able to find good, hard working reliable worker. Food costing, not to waste any ingredients, maximize all of them as much as possible. Communication and training is also very important.
Cafeteria might not be as fancy as some of the fine restaurants above but preparing delicious food in quantity is still important.
https://www.foodandwine.com/travel/restaurants/best-cafeterias-america
Cafeteria and foodservice is about making food in quantity, so sourcing ingredients and costing for your menu is important. Simplifying the cooking methods to make them in quantity is important, so you can train many people do to the job as well.
In most cases, cooking is not a job for one, knowing how to delegate responsibility is important.
Food truck is similar to cafeteria, but able to prep ahead to make the serving much efficient is the key.
As for a corporate chef and research chef position, these are positions that require flexibility, creativity and detail oriented. Measured all ingredients in detail, and understanding the food functions.
Private chef is also required flexibility. You are cooking for your specific client, hence you need to listen to your client of what they like, and how they like their food. Listening and understanding your client is important. I find that it is also important to have a great extent of nutritional education so you ca better serve your client.
In my opinion, being a chef is not just cooking food. You are cooking to serve your client/ guests, nourishing their body and their soul. Food is one of the most important part in our daily life.
There are always challenges, but there are also solutions. Focused on the solutions, not problems.
Be flexible and be creative.
All the best.
There are many different kind of chef position in the industry:
- Restaurant
- Cafeteria
- Corporate (product application/ demo)
- Product development/ research chef
- Private chef/ personal chef
- Food truck
I am not sure problem is the right term to describe the challenges. I believe every position has it own challenges. I would prefer to describe them as the requirements.
Positions in restaurant, cafeteria and food truck generally has long working hours. But it's a different level of work. These role can be very rewarding, especially when people love your food that you created.
https://www.alinearestaurant.com
This is one of the restaurant that the chef has took the food to a whole different level, it's not just food, it is art, it is an experience in dining. Anything great takes lots of effort in time.
https://www.chezpanisse.com/1/
One of the chef who is passionate about farm-to-table, taking time and effort to plan clean delicious food.
Challenge of restaurants are able to find good, hard working reliable worker. Food costing, not to waste any ingredients, maximize all of them as much as possible. Communication and training is also very important.
Cafeteria might not be as fancy as some of the fine restaurants above but preparing delicious food in quantity is still important.
https://www.foodandwine.com/travel/restaurants/best-cafeterias-america
Cafeteria and foodservice is about making food in quantity, so sourcing ingredients and costing for your menu is important. Simplifying the cooking methods to make them in quantity is important, so you can train many people do to the job as well.
In most cases, cooking is not a job for one, knowing how to delegate responsibility is important.
Food truck is similar to cafeteria, but able to prep ahead to make the serving much efficient is the key.
As for a corporate chef and research chef position, these are positions that require flexibility, creativity and detail oriented. Measured all ingredients in detail, and understanding the food functions.
Private chef is also required flexibility. You are cooking for your specific client, hence you need to listen to your client of what they like, and how they like their food. Listening and understanding your client is important. I find that it is also important to have a great extent of nutritional education so you ca better serve your client.
In my opinion, being a chef is not just cooking food. You are cooking to serve your client/ guests, nourishing their body and their soul. Food is one of the most important part in our daily life.
There are always challenges, but there are also solutions. Focused on the solutions, not problems.
Be flexible and be creative.
All the best.
Thank You So Much Junnie God Bless You. I Just Learned From You All The Different Chefs. I'm Looking Forward To Being A Personal Chef.
Zariah
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
Zariah,
Being a chef is a very demanding job. The problem only occurs if the collaboration fails. Having a good team is intuitive to have excellent communication. Other than that, having respect for your staff and vice versa is like gold. There may be problems with your vendors, your staff, the guests, it really depends on the situation in your establishment, having your head on a swivel will help too. Knowing what is going on in your kitchen at all times will always save you from theft of all kinds, theft from someone stealing food from you, someone punching in their friend early, anyone stealing a burger for their lunch, it could mean anything.
Having a great right-hand person or sous chef on your side will help a lot. If you are in an establishment now and you need advice, I am happy to help
Retired Chef Rob
Being a chef is a very demanding job. The problem only occurs if the collaboration fails. Having a good team is intuitive to have excellent communication. Other than that, having respect for your staff and vice versa is like gold. There may be problems with your vendors, your staff, the guests, it really depends on the situation in your establishment, having your head on a swivel will help too. Knowing what is going on in your kitchen at all times will always save you from theft of all kinds, theft from someone stealing food from you, someone punching in their friend early, anyone stealing a burger for their lunch, it could mean anything.
Having a great right-hand person or sous chef on your side will help a lot. If you are in an establishment now and you need advice, I am happy to help
Retired Chef Rob
I'm Sending Love And Gratitude Your Way. I Really Appreciate Your Response. If I Need Any Advice I Will Contact You For Sure Thanks Rob and Merry Christmas !
Zariah
Zariah,
Anytime I can help, Merry Christmas to you and your family.
chef rob
Robert Mingus