Your Federal Quarterly Tax Payments are due April 15th Get Help Now >>

Line Cook- A Lucrative Career for Those with a Culinary Passion by naihyasmin

VIEWS: 27 PAGES: 2

									Are you passionate about cooking and thinking about pursuing a career in
cooking? Then you should smile as a career in the culinary industry is
available to everyone who is wiling to put in the time and effort, even
those without proper training in the field. Restaurant kitchens are
constantly in search of would-be-professionals who can tackle cooking
with energy and excitement for the field. From chopping, dicing, sautéing
and frying, to grilling and broiling, a professional requires the ability
to do many things at once. So if you can stand the heat of the kitchen,
joining the profession as a line cook is a great place to explore the
options of the culinary industry.
To be precise, line cooks are hospitality industry professionals, who
work in the kitchens of hotels and restaurants, café's and diners. Though
some kitchens will hire a newbie with no experience, it would serve your
career far better to complete some formal education from a culinary arts
school before you complete the training period necessary to become a
successful professional in this field. There are various duties and
responsibilities that a professional line chef must know to be
successful.
Job Duties
Professional line cooks play a major role in the production of a great
meal. It's their responsibility to handle all the procedures regarding
maintenance, cleaning and operation of a kitchen. Depending on the size
of the kitchen, a line cook may be required to clean the kitchen after
or, even, between each seating. In various kitchens tasks are split
between head chefs, sous chefs, and line cooks. Typically professional
chefs are responsible to cook and plate, and line cooks help with
cutting, precooking and marinating, basic prep work, and line duties.
Job Requirements
Some restaurants don't have any formal requirements to become a line cook
as there is a high demand for this work, and often they need help and are
willing to take on unskilled labor. Formal training can be helpful if you
are looking to secure job or career advancement opportunities. Expensive
restaurants typically expect their line cooks to demonstrate some
training from the best culinary schools. Programs are readily available
at local community colleges, vocational schools and culinary institutes.
These schools offer coursework that may take from months to years to
complete depending upon if you are looking for a certificate or a full
degree. Various schools offer training programs specifically designed to
train one in the skills of a line cook. Coursework includes
professionalism, sanitation, cooking and baking skills. These usually
result in a certificate.
A certification to work and prepare food for others can be generally
obtained by attending short classes, which only take 6-8 weeks to
complete. Here are some skills that a line cook will learn before
starting their day in a typical kitchen:
1. Chopping, dicing, baking, broiling, frying and cooking

2. Basic knowledge of various ingredients

3. Inventory management

4. Portion control
5. Sanitation rules and regulations
Line cooks should work towards earning a technical certificate or
associate's degree in culinary arts as it helps in job market security
and advancement. Skills learned from the best culinary schools will make
your job something you feel prepared for, and excited to do. Working as a
line cook is a position of respect and responsibility; having the
education to walk onto the floor and perform skillfully will put you in
line to move up quickly and explore even more in the world of culinary
arts.

								
To top