A culinary chef not only prepares a variety of dishes, but she also plans menus, creates dishes, and supervises the kitchen staff. She is usually capable of preparing food from a variety of cuisines, but she tends to specialize in one or two. Her work can be done in either a small or large setting. She may work in a hotel restaurant, cruise ship line, or upscale retirement facility, though she is most often found in a traditional restaurant setting.
A culinary chef’s primary concern is usually customer satisfaction. The restaurant will not thrive if diners do not enjoy the dishes she prepares. If the chef suspects that customer relations issues exist that are unrelated to her culinary creations, she usually asks the manager or maitre d’ to address them.
When a culinary chef creates dishes and develops a menu, she is usually required to consider a number of factors. The food budget of the restaurant is usually a significant factor in her food choices. She is also expected to consider the preferences of the demographics she serves, as well as the overall theme of the establishment for which she works. She would generally avoid creating a menu full of high-priced steaks and seafood, or one that highlighted fresh Greek salads, if the restaurant is known for moderately priced classic Italian dishes.
In order for a culinary chef to be successful, he or she must have a competent kitchen staff. Her sous chef, who is traditionally regarded as the kitchen’s second in command, is expected to anticipate what the culinary chef will require to properly prepare her dishes. The saucier, a kitchen professional who is typically tasked with only making sauces, is usually expected to work independently. Every member of the staff, from the dishwasher to the server, is expected to be knowledgeable and skilled in their respective roles.
A culinary chef is frequently required to ensure that each dish is prepared to customer specifications and that it is attractively presented on the plate while simultaneously preparing several different dishes. Customers’ preferred degrees of doneness for meat, fish, pasta, and vegetables must be taken into account on an individual basis. Before the orders leave the kitchen, the plates must be properly garnished and free of drips or spills. To ensure consistent customer satisfaction, the chef is frequently expected to double-check that all of these details have been addressed.
In most cases, no formal education is required for this position. However, a large number of culinary chefs have received formal training from culinary schools or academies. Some have also learned the trade by working under the supervision of successful chefs. The most important attributes to potential employers are generally proven culinary skills combined with creative recipe development.