Behind the scenes, many other people are involved in preparing and serving food, including cooks, chefs, shippers, a bus person, and more. The various production and service positions in a food and beverage operation are numerous and varied, with different roles and responsibilities working towards the ultimate goal of delivering a quality product and a satisfied customer. What do we mean by production and service functions in the food industry? Production jobs involve cooking techniques and preparing food or beverages through a variety of methods, such as baking or grilling. It can also include preparing cold foods, such as salads, drinks at a bar service, or uncooked desserts.
Service functions include positions that take care of customers and those who eat in the restaurant. There are managers in each area who supervise production and service workers. The job of the junior chef is to help the most experienced chefs and absorb their knowledge and techniques. Working in restaurants or in the foodservice industry requires a lot of hands-on experience, but earning a certificate or degree in Culinary Arts can expand your career options.
Some functions in the food industry require specialized education and training to learn the skills and techniques that are frequently used on the job. In the field of production, there are chefs, cooks, baristas, bakers and confectioners.
Food servicefunctions include hosts, waiters, dishwashers, and table organizers. All functions work together to ensure trouble-free operation of food and beverages.
Not all restaurants have an executive chef; that title usually applies only to large chains or restaurants. An executive chef usually cooks very little. Its main function is to manage the kitchen and its staff. It includes supervising and training staff, planning menus, managing the culinary budget, and sometimes purchasing. To be an executive chef, you need prior cooking experience, as well as good management skills to ensure the kitchen runs efficiently. It could be said that the chefs of the station play a fundamental role in the kitchen.
These chefs cook the food served to customers. However, there are several positions that fall under the title of chef of the station. Each chef is responsible for a different “station”, with different chefs for each food category. For example, there is a chef who is in charge of cooking fish and another who cooks meat. There can also be chefs of sauces, vegetables, sautéed and pastry chefs.
All of these different roles fall under the category of station chef, also known as chef de partie.Candidates may consider starting their career path as a waiter, waiter, or other job in a restaurant across the house to familiarize themselves with the customer service elements of the job. In each kitchen there are a number of different functions that keep a kitchen running smoothly to deliver orders in a timely manner. Learn more about becoming a chef today, including the types of chefs, a chef's career prospects, the culinary job market, and expected salaries.