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The food and hospitality industry has become one of the most competitive fields presently. With such stiff competition prevalent in this sphere, it requires an excellent planning and preparation to set up a hotel/restaurant. In this article, we will talk about the essential facts about a restaurant. Have you ever wondered what are the things that make you prefer a restaurant? Well, if you closely observe, it is the food, ambience and treatment offered by which you judge any restaurant. Thus for any restaurant to establish a good name, it is important to concentrate on these three factors. The food of the restaurant totally depends on the chefs employed in the restaurant. Remember that the need of all restaurants is not the same. While some restaurants might work with just one chef, some require a whole team of cooking experts. Thus, you need to understand the theme and size of the restaurant to employ professionals in the kitchen area. Here I have discussed the several cooking professionals that can be employed in a restaurant kitchen. Go through them and understand your requirements accordingly. Executive Chef:He/she holds the topmost position in the kitchen. He/she is someone who has several years of cooking experience. Pro at the job, he/she is also responsible at hiring others in the kitchen. The executive chef creates the special items of the day and plans the overall menu. Sous Chef: He/she works as the assistant to the executive chef. In case of the absence of the executive chef, the sous chef handles all the key responsibility. In many restaurants, there are no sous chefs. Line cook: Line cook is a professional who is in charge of specific dishes/preparation. Their numbers vary in restaurant depending on the number of food items served. Line cook can include the following: Sauté Chef: He/she is the best third person in the kitchen after the executive and sous chef. The sauté chef is responsible for any dish that gets prepared in the sauté pan. Fry cook: This individual is responsible for all the items that are deep-fried. This can include anything from French fries, onion rings and chicken fingers. Grill cook: This individual is responsible for the dishes prepared on the grill. Salad Chef: This is more applicable for the restaurant that specialises into salads. Here, a separate salad chef is employed who supervises the salad items. Dessert Chef: This individual is in charge of the dessert section. At times, he/she is also involved in the commercial fridge hire process. Since he/she is the one who uses the fridge the most, his/her opinion is taken. Pastry chef: This is more applicable for restaurants combined with a bakery. Here, there is a separate professional employed as the pastry chef. He/she is responsible for the baked products like breads. Expeditor: He/she is someone who is not involved in the cooking process. The person looks after the orders and ensures that the kitchen work is organized. He/she garnishes the dishes before it is served on the table. An expeditor is required at a time when the restaurant is flooded with guests. He/she is generally familiar with the menu and knows exactly about the garnishing materials for each item. Nishanth is the owner of ALL WORTH REFRIGERATION PTY LTD. He has been in this business for several years. In this article, he has focused on The different types of cooking professionals in a restaurant
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