موضوع عن مهنة الطباخ بالانجليزي

 تعبير انجليزي عن الطباخ ترجمة طباخ بالانجليزي برجراف عن الشيف طباخه بالانجليزي موضوع عن الشيف باللغة الانجليزية  معنى طباخ ماهر بالانجليزي ترجمة و معنى طباخ بالإنجليزي المطعم بالانجليزي تعبير عن الشيف بالانجليزي  تعبير انجليزي قصير عن المهن او الاعمال عبارات إنجليزية هامة للتعبير عن أنشطتك اليومية - مهنة  وظيفة الطباخ بالانجليزي الطاهي   من هو الطباخ مهام الطباخ كلمات عن مهنة جمل بالانجليزي عن الطبخ تعبير عن الشيف بالانجليزي مهام مساعد الطباخ مهنة الطبخ للاطفال برجراف

Cook / Cook

The cook realizes the dishes that will be served to the customers. But in the kitchen, there is a whole hierarchy, from the clerk to the chef de partie and chef de cuisine. He can also officiate in the collective catering.

His job :

- In a traditional restaurant or in collective catering, the cook prepares and realizes the dishes, from the entry to the dessert, and ensures the presentation for the service.

- Depending on the size of the kitchen, the cook may or may not be a clerk; when the establishment has a large brigade, the cook and his clerks work under the responsibility of a chef de partie, himself managed by the second cook, all the brigade obeying the orders of the chef.

Its main qualities:

- Methodical and organized: the cook must not let himself be exceeded by the sustained pace of service

- Creativity and culinary qualities

- Timeliness

- Very good physical condition: the pace, the schedules and the work behind the furnaces are trying

Business Description

The cook prepares the dishes presented on the menu. For this, he peels and shreds vegetables, empties, flames poultry, prepares meats, cooks pie crusts, simmers sauces.

The role of the chief cook starts at the market where he determines the quantities to be bought, negotiates the prices and checks the quality of the products.

Some preparations are made in advance (assembly, frozen), others are cooked at home, at the time of service. The dishes are presented with care. The cook shows a certain artistic sense: we eat first with the eyes.

At the end of the service, clean and put everything back in the kitchen.

The cook works alone or in a team (brigade) under the responsibility of a chef. He is most often standing up, in the heat without real customer contact, except in very large restaurants or ... in self-service restaurants.

The organization in the kitchen is very hierarchical: clerk, cook, chef de partie, second cook, chef.

You must wear work clothes, trousers, jacket and chef's hat. The respect of very strict rules of hygiene is de rigueur.

The cook can work in different types of businesses: restaurants (usually small), breweries, caterers, community restaurants (schools, hospitals, business canteens, retirement homes), catering companies on board. transport, holiday centers and villages ...

The craftsmanship of the craft is maintained only if it operates as part of a traditional restaurant.

Becoming a Cook: Qualities required

The job of cook is quite demanding. It may require different qualities depending on where it is exercised. The cook is often under pressure. He must therefore have good physical resistance and be able to work in stress and urgency without being overwhelmed. Especially since the pace of work, in addition to being intense, is also shifted.

In general, it is important for the cook to be creative in order to stand out and offer tasty and innovative dishes to their customers. It is also necessary to comply with the rules of hygiene and safety, which requires a certain rigor.

In large restaurants, the chef is a true conductor who leads a team (or brigade). He must be able to manage, that is to say, to show authority, but also to have a good relationship and be a good manager.

Cook: career / possibility of evolution:

It is possible to cook in a very large number of structures. This goes from the neighborhood bistro to the catering industry, including caterers, fast-food restaurants, collective catering (for businesses, schools or health centers, etc.) or catering on trains or planes.

Thus, the possibilities of evolution as a cook depend very much on the place of exercise. Nevertheless, during his career, the cook, if he starts as a clerk, will usually be led to lead a team, then become second and finally, head chef or director of catering. The cook can then be in direct contact with the patrons of the restaurant if he does not become himself.