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What does a typical day look like for a chef?
I'm a San Jose Job Corps student, studying culinary to become a Chef
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John’s Answer
Jonathan
There's as many answers to that as there are stars in the sky. But there probably is a pattern in most table service restaurants. For a few of the restaurants that I was a chef at, included; getting there at around 10am for an open time of 5pm.
Check reservations
Check if there were any special events in the area that could affect the volume +/-
Check employee schedule for call-outs
Check inventory for any emergency needs.
Create specials based on historic rotation or if any inventory needed to be m9ved quickly.
Create prep list for incoming kitchen workers .
Check with FOH manager for any employee shortages..
Make sure front line employees are present and prepping their stations for service.
Inspect the kitchen for compliance with health, fire and building safety codes.
Receive product delivery from the various vendors.
Start a basic inventory of all items, perishables, dry goods, beverage and liquor.
Prior to opening, have a meeting with FOH&BOH to go over specials and 86'd menu items.
Provide an employee meal to all employees.
UPON OPENING
Expedite the line during heavy service times.
Spend time live training and cross training.
Help break the line employees if needed.
Spend time in the dining room greeting guest and touching tables.
Spend time in the dish room area to monitor what the guest are NOT eating and further investigate if there are concerns.
Finish my inventory and place orders with all the vendors.
Create the following weeks schedule.
Handle any BOH employee issues.
END OF SERVICE
Check that the line is being properly shut down.
Start thinning out the kitchen with volunteers for E. O.s
Check all refrigeration for temperatures and proper labeling and rotations and cross contamination. Shut down the kitchen, send everyone home and have a cold beer to complete the day. Walk out between 11 and midnight.
And that's a very basic day in the life of a typical chef.
Of course there's no mention of shortages of cooks, putting out an endless amount of fires(not actual fires, though that happens too, but just immediate situations that need attention)
Hope this helps Johnathan.
There's as many answers to that as there are stars in the sky. But there probably is a pattern in most table service restaurants. For a few of the restaurants that I was a chef at, included; getting there at around 10am for an open time of 5pm.
Check reservations
Check if there were any special events in the area that could affect the volume +/-
Check employee schedule for call-outs
Check inventory for any emergency needs.
Create specials based on historic rotation or if any inventory needed to be m9ved quickly.
Create prep list for incoming kitchen workers .
Check with FOH manager for any employee shortages..
Make sure front line employees are present and prepping their stations for service.
Inspect the kitchen for compliance with health, fire and building safety codes.
Receive product delivery from the various vendors.
Start a basic inventory of all items, perishables, dry goods, beverage and liquor.
Prior to opening, have a meeting with FOH&BOH to go over specials and 86'd menu items.
Provide an employee meal to all employees.
UPON OPENING
Expedite the line during heavy service times.
Spend time live training and cross training.
Help break the line employees if needed.
Spend time in the dining room greeting guest and touching tables.
Spend time in the dish room area to monitor what the guest are NOT eating and further investigate if there are concerns.
Finish my inventory and place orders with all the vendors.
Create the following weeks schedule.
Handle any BOH employee issues.
END OF SERVICE
Check that the line is being properly shut down.
Start thinning out the kitchen with volunteers for E. O.s
Check all refrigeration for temperatures and proper labeling and rotations and cross contamination. Shut down the kitchen, send everyone home and have a cold beer to complete the day. Walk out between 11 and midnight.
And that's a very basic day in the life of a typical chef.
Of course there's no mention of shortages of cooks, putting out an endless amount of fires(not actual fires, though that happens too, but just immediate situations that need attention)
Hope this helps Johnathan.
I am really grateful you took the time to answer this question.
jonathan
Updated
Suzanne’s Answer
Being a chef is indeed a demanding role, but the rewards are immensely gratifying. Picture this - one day, you might be the proud owner of your own restaurant. As you gaze across the bustling dining room, you'll see patrons savoring every bite of the meal you've prepared. Witnessing their enjoyment, you'll be filled with a sense of joy and fulfillment, knowing that your culinary creations have brought them happiness. They chose to dine at your establishment, and your hard work and passion for cooking have made their experience unforgettable. So remember, every ounce of effort and love you pour into your cooking will yield rich rewards in the end. It's not about the financial gain, but the love for cooking that truly matters. Here's wishing you the best of luck on your culinary journey!
Updated
Keyston’s Answer
As a San Jose Job Corps student studying culinary, you're on a journey that can be both challenging and rewarding. A day in the life of a chef varies, but it's often filled with creativity, teamwork, and a lot of hard work. You'll be crafting dishes, honing your skills, and learning from experienced professionals. Remember, my mother-in-law owns a catering company, so I've seen how dedication can lead to a fulfilling career. Stay focused, keep learning, and your passion could take you far.