Cook qualities . If it is important in any worker, for those who work in the kitchen it must be coated with a very special character, since their job is to prepare food .
Summary
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- 1 Cleaning
- 1 Body grooming
- 2 Appropriate uniform
- 3 Cleaning tools
- 4 Checking and cleaning containers and other utensils
- 2 dirty or rude gestures or acts
- 1 Attitude and aptitude
- 3 Composure
- 4 Education
- 5 Punctuality
- 6 Organization and forecast
- 7 Good management
- 8 Fellowship
- 9 Sense of responsibility
- 10 Possible food spoilage
- 11 Irregularities at work
- 12 Creator Spirit
- 13 Desires for improvement
- 14 Source
Cleaning
One of the aspects that gives a restaurant a reputation and reliability is the cleanliness of the kitchen and its cooks in the broadest sense. The kitchen is actually a food laboratory and the chefs the laboratory workers who must, among other essential things, carefully observe all hygiene rules .
The main aspects to be observed regarding this matter are: body cleaning, appropriate uniform, cleaning of tools, inspection and cleaning of containers and other utensils; organizing and cleaning the workplace, and avoiding manners or customs that are considered dirty or rude.
The false concept that applies to a slovenly person when it is said figuratively: “It looks like a cook”, should be abolished by jealously observing all the cleaning rules. Neatness is the currency of a cook in the exercise of his office.
Body grooming
Regardless of the hygiene measures that a person considered clean must observe, there are a series of rules that the cook must comply with. Hands should be neat, and particularly short, clean nails. It is necessary for the worker to wash and dry their hands frequently, especially when they are going to manipulate one product and have them from another or impregnated with the odor of the one they previously processed.
It is essential to be shaved, avoid the use of a beard or mustache , as well as to keep it properly peeled and in general to avoid everything that the concept of cleanliness and good appearance can select. A careless mouth in any aspect produces an unpleasant effect.
Fitting uniform
The worker must wear the appropriate uniform that is tailored specifically for this type of job. You must refrain from making innovations or arrangements that alter the lines within which it has been conceived in accordance with the characteristics of this office. This is designed in such a way that it is loose, to facilitate movements and allow the logical perspiration that this type of work produces. It must be white, not only because of the cleanliness of this color, but also because having it together, that is, being the same for all the employees who work in this department.
The maintenance and whiteness of the uniform and the frequency with which it is changed is not determined by the time elapsed since it was first worn, but by its condition. This means that a uniform that has been worn for a day has been stained with grease, soot, etc., or has an unpleasant odor, it must be changed for a clean one. It should be noted that the use of boots is recommended as a protective and hygienic measure. This footwear protects the feet from humidity , against possible spills of boiling liquids and other accidents that occur in the kitchen.
Cleaning tools
It is important to observe the cleanliness of kitchen utensils not only to comply with hygiene rules, but to avoid the taste, smell or color of one product to another. Taking into account the aforementioned, tools such as a knife, spatula, vegetable peeler, pearl remover, egg cutter, roving needles , etc., must be washed and dried when using them; especially when it comes to products that have a strong smell, color and flavor that are transmissible to the product that is going to be made later.
At the end of the day, all work supplies must be washed, dried and properly placed in their corresponding place. Regarding the carving boards, the aforementioned must be observed, stressing that for them the brush, water and detergent are used in cleaning, since odors and flavors are more impregnated in wood.
Inspection and cleaning of containers and other utensils
Many containers and utensils used in food preparation appear to look clean on the outside and inside, not being perfectly neat. When this happens, there is a risk of spoiling or damaging a preparation. Therefore, all kitchen utensils must be scrubbed and dried daily at the end of the working day. In the case of containers in which dishes have been prepared based on garlic, onion or another seasoning that gives off a strong odor, they should be scrubbed each time they are to be used to prepare other foods.
Regarding grinding machines or other devices that can keep food residues that rot easily inside, it is essential that they are carefully cleaned and checked every day. Every time a grinding machine is used, the worker must make sure that in it there are no remains of the product that has been ground and leave it clean. Clear and clean the workplace. The ordering and cleaning of the area where a worker performs his tasks, invites him to do a good job.
The head of the kitchen and all the cooks in general must ensure that the tables, stoves, floors, walls, etc., are clean, without stains of grease, soot, food, etc. If clutter and dirt reign, the work becomes tedious, slow and difficult. Each utensil has its proper place to store it and every time it is used it must be returned clean to its place of origin. Just as mechanics keep their tools in the storeroom, in certain places, cooks must have their belongings in a specific place where they can be found quickly.
Dirty or rude gestures or acts
Although these aspects have already been briefly mentioned in advance, it is reiterated that there are actions that are not permissible for the cook. Dirty and bad taste results that this during your work brings your fingers to the nose, ears, etc., scratches certain parts of the body; sputtering or having the habit of coughing and putting your hands to your mouth. All of this is unsanitary, inelegant and ugly.
Attitude and aptitude
In this profession, attitude and aptitude are cornerstones of a chef’s development. When one aspires to train technicians who fit within the framework in which a good cook is conceived, one thinks of the maximum use of these two basic qualities. It cannot be ignored that there exists in the human being the taste or inclination towards the trade, profession or determined job; but if the attitudes and aptitudes that a worker possesses are cultivated, by means of a correct formation, the suitable technicians are obtained for this kind of function.
That is why it is insisted that the companions must give themselves to the study, the dedication and observation of the different disciplines that are taught in this brand new task of training kitchen technicians. Learning is long; the workday has different from normal, the work must be done quickly, and in general this range of characteristics makes it necessary for the interest, deepening and decision to develop these main qualities that a worker must possess in order to become a good cook. .
Composure
It is made up of a series of requirements such as: decorum, modesty, decency, presence, prudence, good manners, etc., which must be taken to be able to say that the worker has good composure. Respect and consideration for other colleagues, care for their own appearance and the workplace contribute to maintaining good composure. When this is not observed, the tasks are hindered and the foundations on which order, respect and discipline are built in a workplace begin to crack.
Education
If a worker essentially observes the set of rules on good manners established by coexistence in society so that men consider each other and there is peace and harmony between them, it can be said that this colleague has education This behavior will allow the proper development of work and it will be the cornerstone to establish fraternal relationships between the people who work in the kitchen.
Puntuality
This acapice refers to punctuality both from the point of view contemplated by labor legislation, as well as in relation to the time the cook has indicated to prepare each food.
Each dish in the kitchen requires a fixed time. If the cook has organized his work and complies with the indications that have been established in this and other previous texts, he will carry out the preparations ordered on time. Under no circumstances should the time of preparing a dish be shortened, either by accelerating cooking, altering the recipe or the way it is made. Any of these violations can lead to a decrease in quality or damage the preparation in question.
It should not be forgotten that the cook’s currency is: DO NOT WAIT THE USER AT THE TABLE¨
Organization and forecast
As it has been said on previous occasions, the cook must be orderly, since in the performance of his functions he makes use of multiple tools, containers, a great variety of genres, etc. The organization of the workplace is essential to carry out the work in a timely manner, as well as with the required quality.
There are many dishes for which the foresight cook already has recommended, pre-combined or ready to use, a series of elements in such a way that when a certain dish is ordered, he immediately begins to prepare it and already has the products at hand. finally do it without needing to start from scratch. When a cook is not previously prepared to deal with the request for dishes to order that require a complicated and fast preparation, he cannot fulfill in time and form with quality.
Good administration
The chef’s field of action does not imitate the preparation of good dishes. He is also the administrator of the consumer goods he manages and as an integral part of the company he must make the most of the products. You must know how to acquire what you really need and properly preserve the genres, as well as make the most of them so that your workplace reaches satisfactory rates of productivity. The sense of saving, without compromising quality, must always be present. The maintenance of the cook’s machines. The economy of light, gas, water, etc., should not be forgotten.
Fellowship
This refers to a whole series of remarks that have been reiterated, such as the observation of: good manners, respect, consideration, education, camaraderie, etc., that contribute to the improvement of human relations and therefore that there is fellowship between Workers.
The kitchen brigade must be a harmonious whole; disagreements, bad jokes and, in short, everything that could injure or undermine good relationships between colleagues should be avoided. Everyone must be ready to help each other and to collaborate so that the work is carried out with the best quality.
Sense of responsibility
Despite the fact that the importance and responsibility of the chef is well known, it is worth reiterating some of the implications of the lack of a sense of obligation. This square has special characteristics because of what the good or bad cuisine of an establishment means. hotelier or restaurant.
The chef is primarily responsible for the prestige of the kitchen, therefore the highest sense of compliance is required. A dish that is rejected, either because it arrives cold to the user, because you are poorly seasoned or finished, or for any other reason, sows mistrust among users, and of course, causes comments and speculation that often go beyond the scope of the establishment . The delay in the service offered to the user unnerves and predisposes him against the establishment. In short, the sense of responsibility must be fully owned. Therefore, the smells and carelessness that lead to poor service are not acceptable.
Possible food spoilage
Food can deteriorate or become completely unusable due to various causes: excessive cooling, decomposition due to lack of cold, overcooking, lack of it, or poor handling. With respect to everything previously explained, the cook requires the highest guarantee and especially regarding foods that are burned due to negligence or forgetfulness.
Irregularities at work
When cooking, sometimes, he is presented with different situations that require him, in unfavorable conditions, a more intense and quicker than normal work. However foresighted it may be, there are unexpected circumstances that alter their work plans, such as: an increase in the usual number of users, a shortage of personnel; difficulties in the supply of water, electricity, fuel, etc. Such adverse circumstances must be faced by the cook calmly and diligently, multiplying his efforts, to accelerate his production rhythm without detriment to the quality of the preparations.
Creator spirit
In previous texts mention was made of the creativity of the cook. Since this begins the theoretical and practical learning of his trade, it is related to the preparation and presentation of countless dishes and how to achieve their perfect preparation using the recipes and methods he learns.
As it has been said in another vocation, cooking is an art and therefore creativity plays an important role in its development. Especially in the presentation of food, the chefs achieve true works of art where good taste, knowledge of designs, aesthetics, etc. are revealed, which invite the consumption of the offered dish. Now, at the same time that the cook is encouraged to cultivate and develop his creativity, and stop being routine, he is pointed out that it must be exercised without altering the basic formulas. Whoever becomes a great cook is because he knows and applies the basic and special knowledge that has been taught and at the same time has developed its ability to create
Desires for improvement
Knowledge stops borders, so there are always possibilities to extend and improve it to try to achieve perfection. By studying books and other publications dedicated to this branch of knowledge, the chef can increase his knowledge to achieve advances that lead him to perfection The study of new techniques also contributes to expanding the worker’s knowledge.
