1.Cooks are not tipped
You can't force waiters to share their own tips with kitchen workers. Therefore, chefs often make much less money than waiters.

2."No, I can't take a day off on Saturday night."
Chefs constantly need to remind their friends of their working hours: "And I can't take a day off on Friday either. But are you free on Monday?"

3. The kitchen is exhausting not only physically, but also mentally
Most professions require either physical or emotional dedication. Working as a cook is one of the few that is completely exhausting.

4.A cook may not be able to cope with work only if he died, went to jail or is in the hospital.
There are no other excuses. The cook must perform his duties flawlessly, even if he is sick, came to work with a hangover, or broken heart... There is no excuse for an improperly cooked dish.

5. Scars in the kitchen are inevitable
In addition, you need to say goodbye to the sensitivity of the fingers - after numerous burns and cuts, the nerve endings on the fingertips cease to function.

6.Chefs have to communicate more than they would like
You can't survive without communication in the kitchen. It is very important that someone constantly tells you "be careful - the corner", "the waiter is behind you", "the sharp knife is near", "the pan is still hot".

7. Turns are prepared in a completely different rhythm
Cooking a delicious dinner for friends and family has nothing to do with preparing food in a restaurant kitchen. Lunch for six twice a week cannot be compared to the daily service of 50, 100 or 200 people.

8. Cooks have to be on their feet for 10 hours without interruption
And this is not the hardest part of the job. Often you have to unload heavy boxes of 15 and 25 kilograms, drag ten-liter pots and do really a lot of monotonous work.

9.If the cook has time to rest, then this time should be spent on cleaning.
There is always something to do in the restaurant kitchen. And if the cook suddenly thought that he coped with all current tasks, then you will not be able to relax: there are still a hundred urgent matters, and if not, there is always a reason for cleaning in the kitchen.

10. Cooks get used to short yes or no answers
All other answers are perceived as too ambiguous and too long.

11. The relevance and accuracy of actions is an indispensable condition for the operation of the kitchen
If the secretary does not submit the report on time, then the work of the entire company is unlikely to stop. But if the procurer does not prepare the meat in the right time and in the required quantity, then dishes with meat will be included in the stop-list, which threatens the restaurant with losses.

12. Just because there is a lot of food around does not mean that chefs are constantly eating.
Most cooks eat like 3 year olds. They constantly taste dozens of dishes at all stages of their preparation. Such "nibbling" dampens appetite, and when the cook finally manages to eat, it usually happens in the corner of the kitchen, somewhere above the trash can.

13. It is difficult for chefs to cook in small portions
After a chef gets used to preparing food for hundreds of people in an evening, cooking just one serving of rice seems like a mockery and a waste of time.

14. 98% of any dish is pre-prepared
Kitchen staff spend all day preparing lunches and dinners - these are long hours of repetitive tasks: peel, chop, chop, pickle, boil, bake.

15. Special offers or discounts are not needed to sell unpopular foods
It is during the preparation of a family meal that you can afford to use the leftovers from the dinner or vegetables stuck in the refrigerator. The restaurant uses a special offer card, usually in order to test the positions in the new menu.

16.Restaurant menu depends on kitchen space and equipment
Perhaps the grilled vegetable salad might seem great idea but chances are good that the small restaurant kitchen has a grill area, which is only enough for steaks.

17.There is no such thing as personal space in the kitchen.
Chef's work is a harsh school of life. You can't work here so that "nobody touches" you. Most often, restaurant kitchens are compact and there is no place to hide from prying eyes.

18. No matter how hot it is, the chef cannot drop the dish from his hands.
Refer to the paragraph on loss of sensitivity in fingers. The first thing a newcomer is taught in the kitchen: if you grab something hot by carelessness, don't let it go, otherwise other people may get hurt.

19. Nobody likes customers who drop in 10 minutes before closing time
At this time, the restaurant kitchen is already being actively washed, the chefs are cleaning all work surfaces and preparing to take off their aprons and finally go home.

20. Constant hard jokes are not out of spite
Working in the kitchen, you understand that respect for the employee has nothing to do with the way you communicate with him. Hard humor is what allows you to quickly relieve stress and not go crazy in the mode of constant lack of time.

21. The chef needs a day off for washing, not for rest
Until you get to the work kitchen, it's hard to imagine how much and how often work clothes need to be washed.

22. Don't ask the chefs, “Why don't you work where the pay is better?"
Most often, chefs are people for whom financial side work is less important than a favorite thing.

23. It's really hot in the restaurant kitchen
Think of how hot it gets in your home kitchen when you start cooking. Multiply that by eight hours permanent work ovens and comforts.

24.Romantic relationships are not an easy topic for chefs
Chefs have a long and irregular working day - they often have to stay late and return home late.

The fashion for open kitchens in restaurants is not going away: the opportunity to observe how food is prepared has become almost a good form. However, despite the transparency of the establishments, customers still have a question: should chefs wear gloves and hats, and is their absence a violation?

We spoke to the chef, CEO, and health care provider to find out how things are.

Daniil Kaganovich

sanitary doctor LavkaLavka

Cooks must have removable shoes, and casual clothes must be replaced with uniforms. As for gloves and hats, the sanitary regulations it is clearly spelled out, unambiguously, it should be, and everyone demands it. Quite often, chefs refer to the experience of their European colleagues that in some establishments this is not required, and so on, but if you look, in general, the requirements for sanitation are stricter than ours, and the level of health literacy is higher. In my experience, if you do not give a person strict requirements, then it turns out as we all know from the program "Revizorro". Therefore, from the side sanitary service it’s easier to get people to wear gloves and hats than to rely on everyone’s responsibility. As for hand washing, these are common hygiene requirements we all wash our hands before preparing food. Naturally, the cook should be healthy, he should not have any purulent diseases, diarrhea. Before hiring, the medical book must be checked, and all tests must be passed. I think it's just bad taste in modern world- the cook should be without a medical book.

In my practice, unfortunately, I often met expired or fake medical records, but my duty is to check these things, and, of course, such people do not get a job. The cook should look neat, his nails should be cut short, his clothes should be clean, even if the cook works, for example, with flour, he should promptly clean the clothes from dirt. As for cleanliness in general, there is production control, there is SanPiN, and in the program production control it is clearly described how often it is necessary to carry out cleaning, general cleaning, what means we should use, how to treat the room from rodents and cockroaches. All these things must be performed and documented, all must have acts of completed work.

Pavel Fedorkov

chef Saxon + Parole

Cooks are required to wear a hat. It can be anything, the main thing is that it excludes the possibility of hair loss. Also important is the jacket (chef's jacket), which is the main means of protection in the kitchen. Sometimes the jacket is replaced with T-shirts. In addition, chef's pants are important, the main criterion of which is comfort. The chef's next piece of clothing is an apron, as well as a means of protection. Cook's clogs are worn as shoes, which, if desired, can be replaced with any other closed and comfortable shoes.
According to sanitary standards, a hat is mandatory, gloves are not always. This is due to the fact that the chef does not always touch the food with his hands. For example, in the process of cooking steaks, the cook does not touch them with his hands at all, since he carries out all the manipulations with the help of special tongs. Before going to the kitchen, the chef changes clothes, processes his hands special means(against germs) and gets to work. Before hiring, the cook must undergo a medical examination and take tests, followed by an entry in the medical book.
As for the kitchen, its cleanliness is checked in the morning, before opening. The responsible person checks all departments (cleanliness, order, presence of markings, commodity proximity, shelf life, etc.). Clothes are checked visually.

Lilia Chulkova

general director LLC "Delicus", a company representing the Shake Shack brand in Russia

Cooks are required to wear sanitary clothing, footwear, hats, and, in some cases, special beard bands. There are certain requirements for shoes: the shoes themselves must be necessarily with a closed toe and non-slip soles, its surface must be made of leather or leatherette. As for clothing, the requirements for it in our case are dictated by brand standards (color, logos, etc.), taking into account the requirements of SanPiN. It is compulsory to wear a headdress. Its task is to ensure that the food served to guests is protected from hair ingress. Gloves are a must according to brand standards and are essential to avoid cross-contamination from bare hand contact of restaurant personnel with ingredients and ready meals.
In the absence of any ailments, employees come to work, after which they are examined by the restaurant manager before leaving for a shift: the cook / employee should be in good health, there should be no cuts, abrasions on his hands, hands should be in good condition: clean short nails without varnish , lack of any decorations. After the inspection, a special magazine is filled in, and the cook is allowed to work. Employees are required to wash their hands before starting a shift and entering industrial premises, washing always takes place only with disinfectant soap in a special sink, where the opening and closing of the tap occurs by pressing the pedal supplying water in order to avoid additional contact of clean hands with the tap. Before going to the kitchen, employees are required to change into work clothes and shoes, check their appearance, wash and disinfect hands, wear gloves.
The cleanliness of the kitchen is checked visually during the day. To maintain it, a special disinfectant solution is used, which is prepared every morning, its concentration is checked using special test strips. This solution not only washes, but also disinfects work surfaces. Secondly, every quarter, employees of an internationally accredited testing laboratory who take washes from equipment, inventory, hands and uniforms of employees for analysis. To assess the restaurant's compliance with food safety and cleanliness standards, the brand provides for special procedures - quality and food safety audits, which are conducted quarterly by external and internal auditors.

Basic rules for working as a cook

The profession of a cook means adhering to basic rules and hygiene standards.

When working at home or in a private office, it is necessary to undergo an annual medical examination, to monitor your health. It is necessary to contact a medical specialist if there is a deterioration in well-being.

Hygiene is of the utmost importance in the work of a chef. Lack of hygiene can cause food poisoning and the spread of infectious and viral diseases. The basic principles of hygiene are laid down in the requirements for the cleanliness of special clothing, cleanliness of hands and face, cleanliness of the body.

Cleanliness is the key to health! The first reinforced concrete requirement is to keep the body clean. Take a shower every day before preparing food. Hands are the main tool of the cook. They should be given special attention and kept clean. Indeed, during cooking, hands are constantly in contact with food. After contact with foreign objects or going to the restroom, as well as dirty vegetables or fruits, wash your hands with soap and water. It is highly recommended that you wear disposable latex gloves when cooking.

Nails should always be trimmed and clean. It is forbidden to apply varnish or apply artificial nails, microbes always live under them. and involves regular nail trimming. The skin of the hands should be smooth and unchanged. This must be monitored very strictly.

What if an injury happened? In the event of a burn, injury to the hands or cuts, it is necessary to immediately disinfect the injury site, tie a bandage or glue it with a plaster, and put on rubber gloves for cooking on top. Rash, itching and ulcers are unacceptable on the hands of a cook. With this you have to go no longer on workplace, and to the doctor in a skin dispensary.

Clean clothes! A special cook form - protects food from contamination, which gets microbes from the human body. It is recommended that these clothes be washed and ironed daily. The requirements for the uniform are simple - the clothes should be the size of the chef and not impede movement .. You should not use bright colors and patterns on overalls, as well as necklines and necklines. For men and women, it is recommended to choose workwear with trouser sets, as they are more versatile and do not hinder movement.

An apron is not funny, it is necessary! An apron must be worn! There are many inexpensive disposable aprons out there now.

The hair on the head should be tucked under the cap. It is not allowed to work without a headgear.

Shoes must be selected without heels. Since practically everyone is a cook work time standing on his feet, the comfort and size of the shoe are very important conditions. For work, you need to select leather shoes. A chef's requirements for shoes should be, first of all, convenience: orthopedic shoes are important. If disinfecting know-how will be used inside the shoes, such shoes are ideal for working as a cook. And of course, the shoes should have a classic aesthetic look. Keep your toes clean. 100% HB or other natural fiber.

Jewelry, bracelets, chains and other items, as well as costume jewelry are not allowed. If the chef wears a watch, take it off. There is no place for a mobile phone in the kitchen. It is forbidden!

The cook should look aesthetically pleasing and harmonious at work. A person absent-minded and inattentive at work, the same in life. Estet pays a lot of time to his appearance both at home and at work. In the work of a decent cook, a well-dressed and aesthetic cook evokes respectful attitude of the employer and respect for the profession and for the individual. The chef is a skillful creator of not only delicious dishes, but also a great mood.

Is it possible to hire an employee without basic education, who has completed advanced training courses, for the position of a cook?

Answer

An employee can be hired without education for the position of a cook of 2-5 categories, a cook baby food... An employee is accepted for the position of a sixth-grade cook by a decision created in an educational organization. Refusal to imprison an employee employment contract due to the lack of the required level of education of the candidate is legal.

Justification

For, as well as a baby food chef, there is no education requirement. Average professional education required by the chef of the sixth grade (clauses 21 - 26 of the Section "Trade and catering»One qualification handbook works and professions of workers, approved by the Resolution of the Ministry of Labor of the Russian Federation of 05.03.2004 N 30).

Persons who do not have special training or work experience, established in the section "Requirements for qualifications", but possessing sufficient practical experience and performing efficiently and fully assigned to them job duties, on the recommendation of the attestation commission, they are appointed to the relevant positions in the same way as persons who have special training and work experience (clause 8. Procedure for the application of the Unified qualification reference book of the positions of managers, specialists and employees, approved by the Resolution of the Ministry of Labor of the Russian Federation of 09.02.2004 N 9 (as amended on 25.10.2010) "On approval of the Procedure for the application of the Unified qualification reference book of the positions of managers, specialists and employees. "The decision on this issue is taken by certifying commission formed in the educational organization.

It is not discrimination to establish differences, exceptions, preferences, as well as to restrict the rights of workers, which are determined by the inherent this kind labor requirements established federal law(part 3, article 3 Labor Code Russian Federation from 30.12.2001 N 197-FZ, hereinafter - the Labor Code of the Russian Federation).

If the court finds that the employer refused to hire for reasons related to business qualities this employee, such a refusal is justified. Business qualities should, in particular, mean the ability natural person perform a certain labor function, taking into account the professional and qualification qualities that he has (for example, the presence of a certain profession, specialty, qualification), personal qualities employee (for example, health status, a certain level of education, work experience in this specialty, in this industry) (paragraph 10 of the Resolution of the Plenum The Supreme Court RF dated March 17, 2004 No. 2 "On the application by the courts of the Russian Federation of the Labor Code of the Russian Federation").

The employer's refusal to conclude an employment contract due to the lack of the required level of education of the candidate is legal.

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