Irene Tria| FoodfindsAsia.com | Do you love cooking? Or you prefer baking? And you decided to attend culinary schools, expensive but it’s the fulfillment of your passion.
But besides from putting up your own restaurant? What else can you pursue with culinary careers?
Here are the trending culinary careers that will surely fit you:
1. Restaurant Managers or food service managers are responsible for ensuring that restaurants operate efficiently and profitably while keeping customers satisfied with their dining experience. Restaurant manager jobs https://ph.jooble.org/jobs-
2. Bakers during the old days literally wakes up early in the morning to prepare dough and bake bread, commonly known as the pandesals to complete their customers breakfast meal. But today, bakers rely on cutting-edge technology to bake and create tempting pastries that are available 24/7.
3. Chefs there are different types of chefs and each required experience for each level. So before you embark to this culinary career, you must first consider what type of chef you want to be:
* Short-order cooks often work in lower level dining or fast food restaurants. No degree is required, however, climbing up to higher level cooking positions without a degree or certification is not always easy for short-order cooks.
* Line chefs (or station chef) is in charge of a specific part of the meal. In most kitchens, the line chef is the only cook working on that part of the meal, but in very large operations, the line chef may have assistants and lower chefs under his or her supervision.
Types of Line Chef Positions:
Sauté Chef – Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
Fish Chef – Prepares fish dishes and often does all fish butchering and fish sauce assembly. This station may be combined with the saucier position.
Roast Chef –Prepares roasted and braised meats and their appropriate sauce.
Grill Chef – Prepares all grilled foods. This position may be combined with the rotisseur.
Fry Chef – Prepares all fried items. This position may also be combined with the rotisseur position.
Vegetable Chef – Prepares hot appetizers and often prepares the soups, vegetables, pastas, and starches. In a full brigade system, a potager would prepare soups and a legumier would prepare vegetables.
Roundsman – fills in as needed on any station in the kitchen.
Cold-Foods Chef – Also referred to as the pantry chef, cold-food chefs are responsible for preparing cold foods, including salads, cold appetizers, pâtés, and other charcuterie items.
Butcher – Butchers meats, poultry, and sometimes fish. They may also be responsible for breading meats and fish.
Pastry Chef – Prepares baked goods, pastries, and desserts. Often supervises a separate team in their own kitchen or separate shop in larger operations. Some kitchens may have an executive pastry chef. This station may be broken down into smaller areas of specialization such as:
Confiseur – Prepares candies and petit fours.
Boulanger – Prepares unsweetened doughs for breads and rolls.
Glacier – Prepares frozen and cold desserts.
Decorateur – Prepares show pieces and specialty cakes
*Sous chef is second in charge and fills in when the executive chef is off duty. The sous chef is responsible for making sure the line chefs fulfill the executive chef’s orders. In small restaurants there may not be a need for a sous chef, whereas in larger operations there may be multiple sous chefs.
* Executive chef is the highest position in the kitchen. Often assigned in fine dining establishments and upscale restaurants, executive chefs (or head chefs) manage and direct the kitchen staff and are usually responsible for menu creation, ordering of inventory, and plating design. In order to become an executive chef, individuals typically attend a culinary school or a vocational center and then work their way up.
4. Food stylists combine culinary art and science to prepare food for cookbook and advertising photographs, television commercials, and scenes in movies. Stylists are responsible for finding unusual ingredients and preparing food so it looks freshly made and appetizing. A culinary school degree is a must for a food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically.
5. Pastry chef – is a member of the classic brigade de cuisinein a professional kitchen and the station chef of the pastry department. Bakers may also be part of the pastry departments in bakeries and larger establishments such as hotels.