witaj,
musze przyznac ze mnie zaskoczyles pytaniem chodz zrozumiale jest ze nie kazdy "musi"znac sie na podziale personelu restauracyjnej kuchni.
tytul "chef de partie"pochodzi z j.francuskiego i jest przewaznie uzywany w duzych kuchniach restauracyjnych.kazdy kraj interpretuje to na swoj wlasny sposob.lecz generalnie chodzi tu o dwa slowa: "chef"i "partie"."
"chef"- jest okresleniem na kucharza juz ze zdobytym dyplomem i co jest jeszcze wazniejsze doswiadczeniem zawodowym "apprenticeship"
"partie"-ja tlumacze na wlasny kat w kuchni.to znaczy czesc gdzie chef jest odpowiedzialny za dana produkcje i swoich kucharzy pomocnikow.powiedzmy jest chef de patie odpowiedziany za smazenie i pieczenie mies,inny chef robi w rybach,jego kolega na deserach ktos inny przy zupach i sosach,inny znowu przy grilu a ktos inny trzyma reke i jest odpowiedzialny za przystawki zimne.chef de partie podlega bezposrednio pod sous chef ktory z kolei podlega i jest prawa reka chef de cuisine.
we francusko jezycznej czesci canady duza kucnie dzieli sie generalnie wedlug kolejnosci od szefa kuchni jego prawej reki sous-chef ich pomocnika-assistent,nastepnie mamy wlasnie "chef de partie"czyli wlasnej czesci kuchni no i gdzie oczywiscie wszyscy sa ze soba zgrani.
czyli mamy chef-sausier,chef-entremetier,chef-patissier,chef-garde/manger,chef rotisseur,chef-tournant,chef-poissonier,chef-de garde.wszyscy maja jednego lub wiecej pomocnikow zwanych commis.mnie osobiscie najbardziej odpowiada czesc tzw."rotisseur" miesko smazone,pieczone.
jednak nalezy tu zaznaczyc ze jest podzial duzej kuchni z duza brygada.powiedzmy jak to jest na cruise schip czy duzym hotelu.a wracajac do canady przymiezam sie wlasnie do zlozenia podania o permanent residence na skilled workers visa z zawodem chef/cook.
kilka pomocnych danych z canady
Duties
Chefs' duties and responsibilities vary from organization to organization but, in general, they:
supervise cooks and other kitchen staff in the preparation, cooking and presentation of food,
order food and kitchen supplies based on best price and budget
check orders received for quantity and quality of product
create new recipes to please customers
hire and supervise kitchen staff
create menus
estimate labour and food costs and modify menus to stay within budget
check the quality of raw and cooked food products
ensure that sanitation standards are maintained
assist with staff development and training
meet with other managers in the organization
promote their establishments by practicing good public relations.
Where there are a number of cooks working for the same employer, they usually specialize in the preparation of particular types of foods. For example, they may be:
chefs saucier who prepare, season and cook sauces and the meat and fish items they accompany, and prepare soups, casseroles and related dishes
chefs garde manger who prepare and present salads, cold dishes and cold hors d'oeuvres and buffets
chefs entremetier who prepare, cook and present vegetables, pasta and egg dishes
chefs patissier who prepare, cook and present desserts and pastries and may also prepare ice creams and sherbets.
Working Conditions
Working conditions for chefs vary with the type of organization. Large establishments may have modern equipment, well-lighted work areas and air-conditioning. Older and smaller establishments may not be as well equipped.
Chefs frequently work in close quarters that can be very noisy, especially during busy periods. They must stand for hours at a time and work near hot ovens and grills. Some lifting up to 10 kilograms may be routinely required.
Work hours vary depending on the type and size of the establishment. Large establishments which are open 24 hours a day typically have two to three shifts a day. Holiday, weekend work and overtime is common.
Personal Characteristics
Chefs need the following characteristics:
good health and stamina
a keen sense of taste and smell
excellent hand-eye co-ordination
good arithmetic skills
a good memory for details
artistic and creative talent
excellent communication skills, interpersonal skills and team-building skills
the ability to remain calm in hectic circumstances
excellent organizational skills.
The should enjoy planning and organizing menus and methods, supervising the work of others, and using tools and equipment to perform tasks requiring precision.
Educational Requirements section revised NOVEMBER 2004
Almost all chefs have some technical qualification obtained through apprenticeship training or related post-secondary education.
Alberta has a formal apprenticeship program for cooks (for more information, see the Cook occupational profile). Outside of the apprenticeship program, the following post-secondary institutions offer related training programs:
Lethbridge Community College offers a Culinary Careers program. The entrance requirement is 65 high school credits with at least 60 per cent in English 23 and Math 23 or equivalent. Applicants are required to complete a personal medical profile and update their immunization record prior to entering the program.
The Northern Alberta Institute of Technology (NAIT) in Edmonton offers one year certificate and two year diploma programs in Culinary Arts. The minimum entrance requirement is Grade 10 or equivalent including English and math. However, an average of 65 per cent in Grade 12 English and math may be required to gain admission to this quota program.
Portage College in Lac La Biche offers a 33-week Cooking certificate program. The entrance requirement is Grade 10 or equivalent with English 10 or 13 and Math 10 or 13, Pure Math 10 or Applied Math 10. Portage College also offers a 16-week Culinary Arts certificate program. The entrance requirement is Grade 9 or equivalent. All students in this program are eligible for student membership in the Canadian Federation of Chefs and Cooks (CFCC).
The Southern Alberta Institute of Technology (SAIT) in Calgary offers a Professional Cooking program. The Professional Cooking program has three, 16-week semesters and an eight week work experience term between the second and third semesters. The entrance requirement is at least 35 high school credits (Grade 10) with Grade 10 math and English 10 or 13 or Humanities 10.
Continuing education programs are often offered on an as needed basis.
For current information about programs and mature student admission policies, please check post-secondary institution calendars or websites.
In addition to technical training, chefs usually require three to six years of experience in commercial food preparation. Chefs who have international reputations have usually apprenticed under masters at famous restaurants in some of the major cities around the world.
The Canadian Federation of Chefs and Cooks and the Canadian Culinary Institute, in conjunction with learning institutions in various locations, offer a five-course continuing education program leading to the designation Certified Chef de Cuisine. Applicants must have at least five years of industry experience including two years of experience in a supervisory position after achieving Red Seal certification (for more information, see the Cook occupational profile).
Employment and Advancement section revised JANUARY 2005
Most chefs are employed in privately owned restaurants or hotels, but some are employed by:
educational institutions
hospitals
nursing and personal care facilities
civic and social organizations
catering companies
railways and cruise lines.
Experienced chefs may advance to sous-chef and executive chef positions, or purchase and manage their own establishments. Opportunities for advancement depend largely on acquiring better cooking and management skills. Graduates of technical or apprenticeship programs tend to advance more quickly than those who do not have formal qualifications.
In Alberta, over 75 per cent of people employed as chefs work in the Accommodation and Food Services industry.
The employment outlook in this occupation will be influenced by a wide variety of factors including:
trends and events affecting overall employment (especially in the Accommodation and Food Services industry)
location in Alberta
employment turnover (work opportunities generated by people leaving existing positions)
occupational growth (work opportunities resulting from the creation of new positions that never existed before)
size of the occupation.
jak masz jeszcze pytania to pisz.zycze milej lektury.
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pozostaje,
nappy
cheers!