The most demanded professions
in the field Catering
Chef profession - one of the oldest in the world. A restaurant, a canteen, a cafe are unthinkable without a cook. The importance of this profession can hardly be overestimated. How a person eats depends on his health, mood and labor productivity.
A chef is a specialist who prepares food in catering establishments. Of course, almost anyone can cook anything edible. What, then, is the difference between amateur and professional cooking? Yes, the fact is that a chef can cook something really delicious from the same products, and be able to serve it to the table with taste. Also, a chef is not only a person who knows how to prepare dishes technologically correctly and in strict accordance with the recipe, but also a specialist who loves his job, gets sincere pleasure and joy from it when the results of his work delight customers.
The profession of a cook has evolved along with civilization. For a long time, society has trusted the best cooks to prepare food, because tasty and healthy food is not just a satisfaction of the natural needs of life, it is also a guarantee of health, and, if you like, pleasure. It is not surprising that in the future, professional chefs began to provide cooking services mainly for rich and noble people, and only with the development of the restaurant business, this profession again acquired a mass character.
The owners of cafes and restaurants know very well that the success of an establishment directly depends on the skill of the chef, on the variety, exclusivity or exoticism of the dishes offered. This profession has gained particular importance in our age of speed and constant time pressure. People eat less and less at home, more and more - in catering establishments. And if you remember that food for a person, as we have already said, is not only a source of energy and nutrients, but also a great taste pleasure, then it becomes clear that a person who can give food a special taste will always be in demand. In addition, do not forget that chefs are indispensable not only in cafes and restaurants, but also in establishments such as kindergartens, schools, hospitals.
The advantages of the profession: a variety of activities, a creative approach, demand in the labor market.
The profession of a cook belongs to the type "Man - Nature", as it is associated with working with objects of nature (products), it requires a high level of development of observation, attentiveness, physical endurance.
Also, the profession of a cook can be attributed to the type "Person - Artistic image", Because it requires imagination and aesthetic taste, creativity, imaginative thinking.
The profession of a cook can also be attributed to the type of "Man - Technician", since in it one may encounter the operation of technical devices, management technical devices.
The profession of a cook belongs to the class of "performing", as it is associated with the execution of decisions, work according to a given pattern, adherence to existing rules and regulations, following instructions, etc.
Chefs work in canteens, restaurants, cafes, pastry shops. They are engaged in the preparation of various dishes and confectionery products according to recipes. The chef monitors the quality of products and compliance with the rules for their storage, monitors compliance with hygiene and sanitation standards. The chef must know the basics of cooking, the requirements for the preparation of various dishes and food processing, recipes for dishes, diet recipes, and also be able to work with kitchen utensils.
Modern chefs use in their work various machines (automatic and semi-automatic machines) designed for processing flour and making dough, for cleaning and cutting vegetables, as well as all kinds of mixers, mixers, dispensers, etc.
A cook is a creative profession. The taste perception of dishes depends not only on what products and spices are in them, but also on how beautifully they are presented. The cook is the direct creator Have a good mood for visitors who want a tasty and good meal.
A chef can work both independently and in a team that can consist of several specialists. Most often, representatives of this profession work indoors. These can be premises of canteens, cafes, restaurants. The work takes place mainly while standing, in motion, using special tools. As a rule, this is a mobile activity associated with activity and physical labor.
The cook in his work is often limited by the requirements of the recipe and the wishes for the final result of the work on the part of the owners of the establishment in which he works. Often, only chefs with their own reputation can dictate their will and show independence in their work.
Confectioner - a specialist with knowledge and skills in the preparation of confectionery, and owning the technology of this process. The skill of preparing delicious delicacies - confectionery - has been appreciated at all times, and some of their secrets are still kept in strict secrecy.
Nowadays, the confectionery industry is experiencing a period of growth, actively mastering new technologies and developments from related areas of culinary. Russian specialists, based on the achievements of the Soviet period, are reviving national traditions. It is interesting to note that the consumption of confectionery and the love of "sweets" practically does not depend on the state of the economy. During a period of rising incomes, sales of exclusive products grow, and in times of economic downturn, confectionery products are no less popular, as they help many people to maintain an upbeat mood.
Almost everyone can get an education in the profession of a pastry chef, but not everyone can become a real professional in their field. Artistic taste, striving for continuous improvement and self-education are essential ingredients for the success of a professional and successful pastry chef.
The job of pastry chefs is not easy. They have to work in conditions of high humidity and temperature, to experience physical activity. It is not recommended to work in the confectionery industry for people suffering from allergies or having an insufficiently developed sense of smell. However, for those who are not afraid of these difficulties and limitations, the prospects for professional growth in this exciting profession open up.
Profession advantages: market demand, variety of activities.
Limitations of the profession: difficult working conditions, work in production at rather high temperatures.
The profession of a pastry chef belongs to the type "Man - Nature", associated with work with natural objects (food). This profession requires a high level of development of mindfulness, physical endurance, resilience and organization.
Also, the profession of a pastry chef belongs to the type "Man - Artistic Image", as it contains the elements creative work, requires a developed imagination and aesthetic taste.
The profession of a pastry chef can also be attributed to the type "Man - Technician", because it requires working with technical devices, good motor skills, physical endurance, a tendency to manual and technical work.
The profession of a pastry chef belongs to the class of "performing", as it involves a large amount of work according to a given pattern, compliance with existing rules and regulations, following instructions.
The confectioner is engaged in the manufacture of a variety of confectionery products: pastries, cookies, cakes, desserts, fillings and creams. He decorates finished products and controls their weight.
The confectioner is engaged in the preparation of various types of products from chocolate, sugar, dough, creams, fillings; prepares raw materials according to a given recipe: kneads, knocks down, rolls out the dough; cuts the received semi-finished products, cuts, shapes, bakes them; finishes finished products with cream, fondant, chocolate; checks the weight of finished products.
In his work, the pastry chef uses hand tools, mechanical and electromechanical equipment. Confectionery industries differ significantly in the degree of automation of labor: from fully automated production (automated production lines for the production of waffles, cookies, sweets) in large confectionery and workshops, to non-automated production ( manual labor using mechanical and electromechanical equipment for the production of cakes, pastries), etc.
The work of a pastry chef is often of a performing nature, in many respects limited by the requirements of production and wishes for the final result of the work.
Waiter profession has existed in the world for a long time, although it appeared in Russia only 200 years ago, with the advent of taverns and restaurants. Even then, uniforms (tailcoats, white vests and gloves) were introduced for the waiters.
A skilled waiter is a key figure in any catering establishment. He acts as a cordial and hospitable host: he meets visitors, introduces them to the menu, and accepts orders. His responsibilities include setting the table, accepting orders from visitors and quickly fulfilling them, paying guests, collecting dishes. However, this is not all. He must have a presentable appearance, observe the rules of hygiene, wear plates and glasses stylishly, keep the work area in order, communicate correctly and competently with clients, creating a relaxed atmosphere at the table. The waiter is well versed in the dishes of his restaurant and can advise which wine will suit the chosen dish.
An exemplary waiter is characterized by two basic rules:
1) there is nothing superfluous on the table of his clients and there is everything that is necessary;
2) he sells what is profitable for the restaurant.
According to experts, if the food in a restaurant is excellently prepared, but the service is not up to par, 90% of customers will rate this restaurant negatively. If the quality of the food is average and the service is excellent, in 80% of cases the restaurant will receive a positive rating.
Waiting work is primarily suitable for young and energetic people.
The profession of a waiter is traditionally in demand on the labor market in Sevastopol.
Advantages of the profession: the ability to work part-time and combine work with study; the opportunity to gain knowledge and skills that are useful in life (etiquette, world cuisine, experience of communicating with people); the presence of a tip; food at work.
Occupational restrictions: extreme mobility; increased psycho-emotional stress due to communication with problem clients.
The profession of a waiter is of the type: "Human - Human", it is focused on communication and interaction with people. To successfully complete such work requires the ability to establish and maintain contacts, understand people, be active, have developed lexical abilities and verbal thinking, and have emotional stability.
The main task of the waiter is to provide high-quality customer service so that the visitor wants to come again. He must look neat, be benevolent and welcoming, be sure to wish “bon appetit”, be interested in whether the dishes are deliciously prepared. He prepares the hall for the reception of visitors, selects dishes, cutlery, sets the table, meets and greets visitors, offers a menu, fulfills an order, controls the correct execution of an order and the appearance of dishes.
The waiter applies the rules of etiquette: how and from which side to serve dishes, make sure that the guests do not have drinks in their glasses, be able to arrange the order from a common dish into portioned plates, if necessary, listen to the guests' complaints and somehow defuse the situation, finally, serve on time account, invite to the restaurant again.
The waiter monitors changes in the assortment during the work shift, maintains cleanliness and order on the tables, cleans up dirty dishes in a timely manner and re-serves tables. The waiter must inform the administrator of all the wishes and comments of the guests.
During work, the waiter spends most of his time mobile, on his feet (sometimes walking up to thirty kilometers per shift). Usually it is located in the premises of a dining room, cafe, restaurant. However, in Lately on the streets of cities in the warm season there are more and more seasonal open cafes... The waiter deals with specific objects and their practical use. His work requires manual skills, dexterity. He fulfills clear, clearly formulated goals, solves standard, typical tasks.
The special working conditions of a waiter should include material responsibility for dishes and receipts; tip as part of the waiter's income (sometimes more significant than salary).
Methodist
Bryansk College
food and trade
Shishova T.T.
Back forward
Attention! Slide previews are for informational purposes only and may not represent all the presentation options. If you are interested in this work, please download the full version.
Target: Formation of knowledge about professional activities in trade and public catering.
Tasks:
- Introduce students to businesses involved in trading activities, with professions in the field of trade and in the field of public catering;
- Develop thinking, outlook of students, the ability to express their point of view;
- To foster interest in the subject, in professional activity.
Equipment: presentation for the lesson, multimedia complex (computer, screen, projector).
During the classes
1. Organizational moment.
2. Checking homework.
Viewing students' presentations, listening to messages on the topic of professional activities in the light and food industries.
3. Topic and purpose of the lesson.
1 slide. What a word is encrypted.
Today in the lesson we will talk about professional activities in trade, consider the types of trade enterprises, professions and professional requirements for trade workers.
Learning a new topic.
2 slide. The definition of "trade is ...."
3 slide. Enterprises engaged in trading activities can be divided into groups.
- Group 1: FMCG stores. 3 slide.
- Group 2: supermarket. 4 slide.
- Group 3: specialized stores. 5 slide.
- Group 4: shopping mall. 6 slide.
- Group 5: warehouse - store. 7 slide.
- Group 6: shops selling from catalogs. 8 slide.
- 7 slide: professions involved in trade related to the type "person - person"
Consider trade professions. 8 slide.
Consolidation of the studied material.
Before you is a rectangle with a set of letters, of which you need to find ten words denoting various types of human economic activity. It is impossible for you to recognize them, while the words in the grid are written from left to right and right to left, from top to bottom and vice versa, break, but do not intersect and cannot be read diagonally. Questions are suggested for answers. Do not forget that the number of letters of the correct answer is indicated in parentheses. You need to split up into groups. Each group will receive questions.
| B | R | E | TO | L | A | B | YU | D | F |
| AND | TO | O | N | TO | M | R | M | A | E |
| Z | N | E | WITH | Have | A | S | N | R | T |
| YU | T | D | M | R | E | N | O | TO | E |
| L | A | AND | E | E | N | C | TO | T | T |
| A | TO | L | N | D | B | AND | A | O | AND |
| V | R | E | R | AND | G | I AM | TO | V | N |
| N | E | D | AND | T | I AM | AND | C | A | G |
| A | P | R | AND | B | S | L | B | R | R |
| L | O | G | M | E | N | E | D | F | E |
1. Entrepreneur, merchant (9).
2. Financial plan income and expenses (6).
3. Information about goods and services (7).
4. Rivalry between entrepreneurs and producers of goods and services (11).
5. The sphere of commodity-money circulation (5).
1. Product and services intended for implementation (5).
2. Securities (5).
3. Specialist in operations with securities (5).
4. A product that meets the universal equivalent of labor assessment (6).
5. Management of production and sales of products (9).
Group 3:
1. Money supply of a foreign country (6).
2. Presentation of money and goods in debt (6).
3. Income (7).
4. Cash allocated to the state budget (5).
5. Professional manager (8).
1. A businessman.
4. Competition.
9. Money.
10. Marketing.
11. Currency.
12. Credit.
13. Profit.
15. Manager.
Which words from the types of human economic activity refer to trade?
6. D / Z. Prepare a message on the trade profession.
The catering industry, like other areas of the service sector, is undergoing rapid development. Therefore, more and more young people are thinking of going into this particular industry.
GorodRabot.ru decided to help with the choice by talking about the most popular professions in the catering industry.
Cook - the average salary is 26 thousand rubles
This one of oldest professions, which for thousands of years of existence has not lost its relevance. One of its advantages is almost unlimited career growth... Starting with an assistant chef in a restaurant fast food with a salary of about 20 thousand rubles, with certain efforts, you can become a restaurant chef with a salary of hundreds of thousands. Perhaps you are destined to become the first owner of a Michelin star in Russia, immortalizing your name in the history of Russian culinary art!
Confectioner - 26 thousand rubles
Do you like goodies? So, why not master the secrets of their preparation. At first, you will have to work at a confectionery factory or in a small cafe, preparing the most common sweets according to all known recipes. But over time, as an experienced pastry chef, it will become available to you own developments perhaps even in a private pastry shop. By the way, now is the time to master this specialty, because in Russia national confectionery traditions are actively reviving, which leads to the rapid growth of the industry, both quantitatively and qualitatively.
Process engineer - 33 thousand rubles
It is these specialists that determine the quality of products, their organoleptic qualities, safety and, of course, cost. If the chef comes up with a recipe for a new dish, then the process engineer brings it to perfection, optimizing all the processes associated with cooking.
Bartender - 22 thousand rubles
If you are not inclined to prepare delicious meals, but get along well with a variety of drinks, the bartending profession is an excellent choice. Here, as in the culinary industry, you can work in small cafes all your life or perfect your abilities, opening the way for a dizzying career. The best bartenders are valued no less than the chefs, they become the central figures of prestigious festivals and the authors of world-famous cocktails.
Baker - 24 thousand rubles
Bread is the head of everything! V last years the profession of a baker has turned from a routine occupation into a real art. Good bakeries value creative masters who can develop new recipes and improve existing ones. To turn bakery school graduates into true professionals, they are entrusted with experienced professionals who pass on their knowledge and experience for several years.
Today in Belarus the sphere of restaurant and hotel service... New restaurants, bars, cafes, pizzerias are opening, creative ideas are being implemented in interior design, original promotions... In conditions of competition in the service sector, there has been a tendency to fight for each client, which means that the demand for professionals will increase. This situation, according to experts recruiting agencies, will persist.
In the field of public catering, such professions as pizzaiollo, titester, barista are becoming popular, the existence of which we did not even know before. What are these professions?
The catering sector is developing very rapidly. In modern cities, new establishments of the restaurant and hotel business appear, where you can spend your leisure time. Cafes, bars, pizzerias, restaurants, coffee shops, pastry shops, children's cafes welcome different people social groups, despite the fact that for most of the population, a visit to a restaurant remains a whole event and a holiday. However, more and more often Belarusians develop the habit of dining out. This requires modern enterprises catering of impeccable service. All restaurateurs know the components of the establishment's success: a professional chef, an unusual atmosphere created not without the help of design art, an exquisite menu made according to the best culinary canons. It is common knowledge that the chance to make a good impression on a guest is given only once.
An important component of success is also a team of professionals. It is the staff who create the atmosphere of the restaurant that the guests like, for which they come again and again.
Pizzaiolo
In every business there are asses, masters, gurus. In a word, people who are initiated into the secrets of craftsmanship, who have cognized an object with their hearts and who have deep knowledge. Creators with amazing imagination, able to create within the framework of rigid canons. These are the pizza makers - pizza makers.
A pizza maker can be called by different names: both a pizza maker (English version) and pizza maker (Italian version). He's a pizza chef or a pizza maker. All these names have a right to exist.
The history of this profession is connected with the history of pizza itself. Long before the founding of Naples, different parts of the world and different peoples had their own recipes for making "pizza". So, in the army of the Persian Empire, cakes with dates, spices and cheese, fried right on the shields, were popular, and in Ancient Greece- flat bread, seasoned with cheese, onions and olives, cooked directly on the coals. Something similar could be found in the diet of the Vikings, who also added meat there.
In its current form, pizza first appeared in the 19th century in Italy. As the story goes, in 1889, King Umberto I of Italy and his wife Margaret of Savoy, visiting Naples, wanted to try something simple but original. And the best pizza maker of the city prepared a peasant dish for them - pizza, where the filling of tomatoes, mozzarella and basil symbolized the colors of the Italian flag. Despite the simplicity of the "village" food, the royal couple were very pleased, and after the visit, the queen wrote a letter of thanks to the chef. In return, with the Queen's permission, the dish she liked was named "Margarita". It was with him that the history of pizza began. Then other types of it appeared. But one of the most popular varieties of pizza all over the world today is "Margarita".
At the same time, as the popularity of pizza grew, so did the status of the profession. And now that pizza gourmets abound, good pizza makers have become valuable specialists.
Pizzaiolo, as a rule, is in demand in catering establishments focused on Italian cuisine or fast food, where they hone their skills and gain experience.
A real pizza maker must know all the recipes for making pizza and create his own masterpieces, know the basics of nutrition, characteristics and biological value of products, signs of their good quality, shelf life and sale of raw and finished products, own the technology of dough preparation. He must have a developed taste in order to know what can be added to the pizza to emphasize its taste. In addition to cooking, it is necessary and appropriate to arrange the dish, acting as a designer and, in a sense, an artist. But all of these skills come with experience.
Titester
For many, a cup of delicious and aromatic tea is a great reason to relax, unwind and chat with family, loved ones and friends. However, there are people in the world for whom tea drinking is a profession. These are titters, or, as they are also called, tea sommeliers. They make up collections of teas from different varieties. An experienced tester can distinguish up to several thousand flavors and aromas. By taste, smell and outward appearance The tester will accurately determine not only the type of tea and the place where it was grown, but also the harvest season, as well as the way it is stored and processed. Determining the taste of the drink, he does not take a single sip, but only rinses his mouth with infusion, tasting the tea with his tongue and palate, revealing its unique aroma, sniffing an empty tea cup or cooled boiled tea leaves. In addition, a specialist measures the quality of a tea leaf at all stages of its production: ready-made dry tea is tasted by touch, in appearance according to a variety of indicators - shape, fragility, density, quality of cleaning and color. He first determines the aroma of dry tea and only after that he tests the tea infusion in terms of aroma, taste, color, brightness, strength, transparency, intensity of infusion, degree of extraction. Only on the basis of a generalization of the information obtained as a result of testing with the assignment of marks for each control position, the tester makes its conclusion about the quality of a particular type of tea. This verdict will be the final “verdict” of a specialist of the highest category.
To become a good titester, you need to study for at least ten years. It is necessary to study the technology of production of various types of tea, to practice for several years at tea plantations, tea-packing factories, tea auctions. Titester must thoroughly know biology, botany, biochemistry, geography, as well as the economics of the world market, marketing of the tea trade, the history and characteristics of all major tea plantations in tea-producing countries. In addition, this person should be distinguished by such personal qualities as accuracy, precision and endurance.
Barista
Those who are truly in love with coffee will be interested in the profession of a barista. By this nice word called experts in the field of preparation of coffee and drinks based on it. The barista profession was born in Italy, and then, in the 80s of the last century, became famous in the United States. She is not yet familiar to the domestic hearing and is generally unfamiliar with it. Until recently, there were no coffee houses in the cities at all, and the coffee that was served was made by bartenders. Today, even in small provincial towns you can find a dozen different coffee houses, in which at the bar you will see a person who is fluent in the art of making coffee.
To become a barista, you need to take a course of study, which includes theoretical and practical parts. First, future baristas study what coffee is, in which countries it grows, what varieties are, what affects the taste of future coffee. Then they study the roasting technology, its influence on taste, etc. Baristas also learn to paint on milk froth and on the cream that is obtained on the surface of the coffee during extraction. Since coffee grinders and coffee machines are used to prepare coffee in modern coffee shops, the barista should be well versed in their technical characteristics... As a rule, the profession of a barista is mastered in the workplace, in courses held by the relevant catering establishment. Also, various associations and unions of bartenders and baristas, both independent, created by individual professionals, as well as created by various coffee and restaurant companies, conduct training in their own educational centers.
The highest step in the barista's career ladder is that of a coffee master. This is a kind of Doctor of Coffee Science with a delicate, exquisite taste who knows everything about coffee and coffee drinks.
Sommelier
One more new profession in the restaurant business - sommelier. Sommelier (translated from French - sommelier) is a restaurant employee who is responsible for drawing up a wine list, purchasing and storing wines correctly, and presenting them to a client. This profession in Belarus it is quite rare, and the number of professional certified sommeliers can be counted on one hand. Usually sommeliers work in high-end restaurants, in wine boutiques, in wineries.
A sommelier is an expert with the skills of wine tasting, knowledge of its production, varieties, storage, serving and pairing with other drinks and food. He is well versed in the world of wine, understands the typology, regions and grape varieties, and also knows how to select wines to dishes, gives recommendations on the choice of drinks to restaurant visitors. The restaurant's wine list must be competently drawn up, be unique and take into account all the preferences and nuances of the guests of the institution, the specific features of the restaurant's cuisine and many other factors. This is the professional task of the sommelier.
A sommelier is required to have a thorough knowledge of wines, their geography, and suitability for various dishes. The sommelier not only has to distinguish the numerous shades of taste himself, but also be able to describe them to the guest in such a way that he would have a desire to taste the drink. He must be able to describe the characteristics and taste of the offered wine, reveal all the features of its taste in a language accessible to the guest and correctly recommend a drink depending on the choice of dishes, preferences and budget of the client. At the same time, he in no case should impose his preferences on guests.
The work of a sommelier can be compared to the craft of an actor. Each time a skilled sommelier presents his well-known wines with the same freshness of emotion with which one usually speaks of a recent discovery. Every member of this profession must be a good psychologist. It is necessary not only to find an approach to all visitors of the restaurant, but also to guess their preferences.
A good sommelier is a significant figure in a restaurant; the turnover of wine in the establishment largely depends on him. The chef consults with the sommelier, for example, when introducing a new dish that requires a change in the wine list. In a professional tandem with a chef, a sommelier can not only give a high status to an institution, but also bring consistently high profits.
It takes years to become a professional. A sommelier is an artist, you cannot complete short courses and become a master. But if a person is talented, then good courses can become a road to the profession.
In countries where winemaking has been developed for a long time, they approach the training of the profession very thoroughly. The training takes place in special sommelier schools, where, in addition to theoretical knowledge about the history of wine and wine-growing regions, future sommeliers learn to decompose the aromas of wine into components and interpret the resulting bouquets. As a result, a professional wine aroma sommelier is able to determine the quality of the drink, the grape variety, and sometimes the region of origin of the wine and its age. The sense of smell is trained using special sets of wine aromas, with samples of the smells found in the bouquets. At the same time, the learning process includes many different disciplines, not only in winemaking and wine and gastronomy (the art of combining drinks and food). Future sommeliers study the history of winemaking, soil science, organoleptics (a method for determining product quality indicators based on the analysis of sensory perception: sight, smell, hearing, touch, taste), various wine regions of the world and their features. After theoretical studies, practice at vineyards and wineries is required.
A sommelier must constantly improve his skills, attend tastings, exhibitions, wine festivals, read literature, communicate with people who are interested in the culture of winemaking.
Sushi chef
For more than twenty years, Japanese cuisine has existed in our country. There are restaurants offering sushi and rolls in every city. Sushi is one of the most popular dishes in Japan, and every day they are more and more recognized by Belarusians. With the advent of Japanese restaurants, the need for professionals who can quickly and efficiently prepare sushi has increased several times.
A sushi chef is a specialist who prepares dishes of the national Japanese cuisine. He carries out a full range of works on the preparation of Japanese cuisine from seafood, rice and vegetables in compliance with strict recipes and technology, cutting, serving and decorating dishes. In Japanese cuisine, the appearance of a dish is given almost more importance than its taste.
Sushi chef is one of the variants of the title of the position of a chef who specializes in the preparation of national Japanese cuisine and has achieved a high level of skill.
A sushi chef must know the recipe and cooking technology of national Japanese cuisine, combinations of products adopted in Japanese cuisine, the technology of working with different kinds fish, etc. Also, the sushi chef must have a developed taste in order to know what can be added to the dish, emphasizing its taste.
Specially sushi chefs schools Belarus is not prepared. Typically, this is one of the Chartered Chefs specialties acquired in practical activities... Training is often carried out directly on the job. However, there are many specialized courses where you can master the basics of this profession. Specialists trained in Japan are highly regarded.
To become a good sushi chef in Japan requires many different courses, practice and talent. Experienced people who have been doing just this for many, many years are considered the best specialists in sushi cooking. A true sushi master is not just a chef, but a creator and artist who creates works of culinary art. When it comes to sushi, the strictest discipline, iron endurance, deep philosophy and true national dignity are added to the broad creative abilities. Sushi masters have perfected their knife skills. They perfectly know how to cut fish, how to cut it correctly so that the dish has a decent taste.
Pizzaiollo, titester, barista, sommelier, sushi chef ... The demand for specialists of these professions will soon be especially noticeable, because today the sphere is intensively developing in Belarus restaurant service, new cafes, bars, pizzerias are opening, etc. But it should be remembered that professional success in public catering can only be achieved by those who have discovered the ability to constantly learn and are ready to constantly improve their skills. Good specialist everywhere it is in high demand and is simply vital for both high-class restaurants and "democratic" establishments.
Editorial dossier
Today in Belarus there are more than 12,500 public catering facilities, more than half of them (7,500) are various types of cafes, bars and restaurants.
Minsk is the most attractive region for the development of the restaurant business in Belarus. It is home to consumers who receive the highest incomes and allocate the largest percentage of the spending of the consumer basket for catering services.
About 2000 catering establishments are located in Minsk, including 350 cafes, 130 restaurants, 285 bars. At the same time, about 100 new establishments are opened in the city every year. It is expected that by 2020 the network of catering facilities will increase by one third.
In the capital's restaurants, you can taste Azerbaijani, Arab, Armenian, Georgian, Italian, Chinese, Cuban, Latvian, Lithuanian, Russian, French and other national dishes.
Of the total number of establishments located in Minsk, Belarusian cuisine can be tasted in about 50 restaurants and cafes of the city. The menu and interior of these establishments will help visitors to get acquainted with the Belarusian national culture. For example, one of the oldest cafes in the capital, where guests can learn what Belarusian hospitality is, is Beryozka. The history of this institution began back in 1939.
At the beginning of 2018, the organization of public catering in Minsk required 275
chefs, 68
kitchen workers, 92
a specialist of the team of a fast service facility (restaurant).
Dear Readers! In this article, we introduced you to professions that are not in the list of the Unified Tariff and Qualification Reference Book of Work and Professions of Workers, respectively, educational institutions of the Republic of Belarus do not conduct training in these specialties. The basics of the profession are comprehended in professional courses, during internships and training in the workplace.
Ekaterina PASTUSHKOVA
GOST 30524-2013 Catering services. Personnel requirements
GOST 30524-2013
INTERSTATE STANDARD
Catering services
PERSONNEL REQUIREMENTS
Services of public catering. Requirements to the personnel
Introduction date 2016-01-01
Foreword
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation "
Information about the standard
1 DESIGNED Open joint stock company"All-Russian Scientific Research Institute of Certification" (JSC "VNIIS")
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ACCEPTED by the Interstate Council for Standardization, Metrology and Certification (minutes of November 14, 2013 N 44)
4 By order of the Federal Agency for Technical Regulation and Metrology dated November 22, 2013 N 1674-st, the interstate standard GOST 30524-2013 was put into effect as a national standard Russian Federation from January 1, 2016
5 INTRODUCED FOR THE FIRST TIME
Application area
This International Standard specifies general minimum requirements to the personnel of public catering enterprises of various types of all organizational and legal forms and forms of ownership.
The provisions of this standard can be used in the selection and placement of personnel, certification, qualification, development job descriptions and work standards for catering personnel.
GOST 31985-2013 Catering services. Terms and Definitions
NOTE When using this standard, it is advisable to check the validity of the referenced standards in information system in general use - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of this year, and according to the issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard, the replacing (modified) standard should be followed. If the reference standard is canceled without replacement, then the provision in which the reference to it is given applies to the extent not affecting this reference.
Terms and Definitions
In this standard, the terms according to GOST 31985 are used, as well as the following terms with the corresponding definitions:
3.1 bartender: An employee serving consumers at the bar and in the hall, engaged in the manufacture and serving of alcoholic, low-alcohol, hot and other drinks, as well as simple dishes and snacks.
3.2 barista: A specialist in the quality of coffee, its storage, production and serving to consumers.
3.3 barman: An employee serving consumers at the pantry and in the buffet, making and serving simple meals, snacks and drinks.
3.4 cloakroom attendant: An employee who performs the basic functions of serving consumers (guests) in the wardrobe of a catering establishment.
3.5 director (manager, manager, head) of a restaurant, cafe, bar, canteen and other types of enterprises: Specialist dealing organizational issues activities of public catering enterprises.
3.6 production manager (production manager, chef, pastry chef, shop manager, deputy production manager, sous-chef, deputy shop manager): Organization specialist production activities organizing technological process, selection and placement of personnel.
3.7 engineer (technician) - technologist (technologist, production manager): The specialist in charge of monitoring compliance with the technological process and development technical documents at the enterprise, as well as control over their implementation, use and compliance.
3.8 calculator: Specialist in costing, including the calculation of costs, prices, production costs, etc.
3.9 cashier: Execution worker cash transactions and settlements with consumers.
3.10 confectioner: A worker engaged in the manufacture of flour confectionery and bakery products and desserts.
3.11 head waiter (hall administrator): An employee engaged in meeting consumers in the hall, ensuring order in the hall and supervising the service of consumers by waiters (bartenders).
3.12 dishwasher: An employee whose main responsibility is to wash (wash) dishes, implements, containers by hand and mechanized methods at catering establishments and keep them clean.
3.13 waiter: An employee engaged in customer service in the hall, including table setting, serving food and drinks, paying customers.
3.14 baker: An employee engaged in baking semi-finished flour products and culinary products, bakery products, as well as their design.
3.15 Cook: An employee engaged in the manufacture of semi-finished products, culinary products, dishes and their design when dispensed (served) to consumers.
3.16 Culinary shop (department) seller: An employee engaged in the sale of semi-finished culinary products, culinary, bakery and flour confectionery products.
3.17 fast food service worker (service team worker): Multipurpose worker engaged in the production and distribution (sale) of simple meals and drinks and customer service in fast food outlets, buffets, cafeterias.
3.18 sommelier: A specialist in the classification, quality and selection of wines, their storage and serving to consumers.
3.19 cleaner (steward): An employee whose main duty is to clean the premises of a catering establishment and keep them in proper sanitary condition.
3.20 doorman: An employee whose main duty is to meet consumers (guests) in the entrance area of a catering establishment.
Catering personnel classification
4.1 The personnel of catering establishments are divided into the following main groups:
Administrative,
Servant,
Industrial,
Auxiliary.
4.2 The administrative personnel of a catering enterprise include the categories of workers engaged in organizational and technological issues: director (manager, manager, head) of the enterprise, engineer (technician) - technologist (production manager), warehouse manager (senior storekeeper), calculator.
4.3 The service personnel of a catering establishment include the main categories of workers engaged in direct customer service: the head waiter (hall administrator, hall manager, bar manager), waiter (waitress foreman, senior waiter, waiter assistant), bartender (bartender foreman, senior bartender, assistant bartender), sommelier (wine cellar manager), barista, fast food service employee, barman (senior bartender), cashier (senior cashier), hostess, shop assistant (department) of culinary.
4.4 The production personnel of a public catering enterprise include the main categories of workers engaged in the manufacture (production) of culinary products, flour confectionery and bakery products: production manager, deputy production manager, chef, sous-chef, shop manager, deputy shop manager, cook ( foreman chef, senior chef, chef assistant, diet chef), pastry chef, pastry chef (pastry foreman, senior pastry chef, pastry chef assistant), baker, semi-finished food manufacturer, kitchen worker (kitchen assistant).
