I would go to the cooks – the pros and cons of the profession cook, confectioner, work and career

I would go to the cooks - the pros and cons of the profession cook, confectioner, work and career One of the most popular professions in the world. And, the actual always and everywhere. And even when the time of absolute robotics, described in science fiction novels, the cooks will still be needed and important. Something, and people want to eat every day. And certainly delicious and safe.

Should I go to the cooks-confectioners, and what to expect from the work of the future creator of culinary masterpieces?

content of the article:

  1. conditions and features of the chef
  2. Pros and cons of the profession chef
  3. Professional skills and quality
  4. Salary chefs and career
  5. Where to study for a cook?
  6. Looking for work as a cook from scratch

conditions and features of the chef

evolution is closely related to all aspects of our lives. Cooking is not an exception.

From the meat of the mammoth at the stake, we came to the delicious dishes, from the only kind of which the appetite awakens.

True, not every chef manages to reveal his talents – it all depends on the place of work. But the conditions and features of the work are still approximately the same.

Video: Profession cook

What does the cook do?

  • Accepts products and processes them properly.
  • Checks products for compliance with GOST and quality.
  • Prepares semi-finished products.
  • Keeps the products, according to sanitary and hygienic standards.
  • Uses kitchen appliances, including the most modern.
  • Prepares dishes and creates new recipes.
  • Decorates the dishes before serving.
  • Introduces new cooking technologies.

Features of the chef’s work

The activity of the chef is different from that of an ordinary chef.

The task of the chef – prepare the necessary dishes in the right amount for a specific time .

It seems that the same task as an ordinary chef, but the boss also has to …

  1. Organize uninterrupted food.
  2. Order products, communicate with suppliers.
  3. Control the work of freight forwarders and reduce the cost of purchasing goods.
  4. Control the cooking and compliance process.
  5. Make a menu, change it as needed.
  6. Control the impact of the dishes (often).
  7. Interact with staff.
  8. Solve conflicts with visitors if they remain unhappy with the ordered dish.
  9. Conduct master classes in a restaurant.
  10. Educate assistants.

I would go to the cooks - the pros and cons of the profession cook, confectioner, work and career

Pros and cons of the profession cook

When the word “cook” some imagine the hero of the TV series “Kitchen”, which circles around his assistants, tries food and receives a high salary, while others – sweating poor guy at kitchenette of a tiny cafe, whose salary is not enough for a sandwich with caviar every morning.

Regardless of our ideas, the pros and cons of the work for both are the same.


  • Opportunity for career growth.
  • Demand for the profession.
  • Stable income. In some cases – very solid.


  • Physical activity and work on the legs.
  • Permanent location near the stove – in a hot room.
  • Constant tension (the cook should be extremely careful, losing vigilance is unacceptable).
  • Liability.
  • Responsibility for the image and reputation of the institution.
  • Often – overstated requirements of the authorities.
  • Obligation to prepare exactly what the bosses require (unless the restaurant belongs to the chef himself).

Video: The difficulties of the profession of a cook

Professional skills and quality

Daily work in restaurants and cafes around the world: the waitresses balance between tables with trays, dishwashers are washed, barmen poured, etc. The main violin is played by the cook.

“Package” of the required personal qualities of such a valuable employee does not change:

  1. Mindfulness and responsibility.
  2. Having experience and certain knowledge.
  3. Energetic, vivacity, lack of health problems, with smell, with the spine and so on.
  4. Accuracy and neatness. A good cook always has a cooker with a hood, clean, and sleeves on the dressing gown.
  5. Taste memory.
  6. Excellent coordination of movements.
  7. Ability to do several things at once.
  8. Creative principle, the presence of fantasy.

What should a cook know?

  • Basics of cooking various dishes.
  • Features of the kitchen in different countries of the world.
  • Technology of cooking.
  • Rules for handling modern technology.

Also the chef should …

  1. Follow the “fashion” in the catering industry.
  2. Quickly navigate the properties of products, their compatibility, cooking features, energy value and so on.
  3. Constantly develop a creative start to become famous and not get stuck by a cook in the nearest dining room.


  • Dermatological problems.
  • Venereal or infectious diseases.
  • Poor vision and sense of smell.
  • Epilepsy.
  • Varicose veins.

Wages chef and Career – Is it possible to become a chef?

As mentioned above, this profession remains in demand at all times. And, most of all, anyone can master it, if desired.

True, success will be much more difficult (if, of course, the cook in the dining room – not the limit of your dreams).

  • The average salary of an ordinary cook is 20,000-50000 rubles , depending on the place of work and the region.
  • The chef is already the highest link, they have a salary starting from 50,000 rubles.
  • The upper salary level is limited to the region (or country), talent, knowledge of European, Japanese and French cuisine – it can reach up to 300,000-500,000 rubles .

Video: How to get a job as a chef for the first time without experience and recommendations!

And what about your career?

It’s not so simple.

No, of course, you can get a job in a cafe or a small restaurant, but you will not be able to reach the level of the chef at once.

Even if cooking is your only hobby, and in the kitchen you have no equal, as your mother says, you’ll have to work hard .

chef – is hard work, constant self-improvement, a true desire “from the bottom of your depth,” and, of course, talent.

Do not rush right “into the castle” – it’s impossible. Begin gradually – step by step, from the chef’s assistant to the cook, from the chef at the cafe to the cook in the small restaurant, etc.

Constantly keep a high rate of work , acquire new skills, study the history of the cuisine of the peoples of the world, go to events, get acquainted with people.

And find the opportunity to become an assistant chef – he will get the necessary experience and learn a lot of secrets.
I would go to the cooks - the pros and cons of the profession cook, confectioner, work and career

Where to study for a cook?

To get a job as a cook, you will need an appropriate diploma (even if you are a genius from birth).

They study for cooks in specialized technical schools and universities , and also attend courses and master classes of eminent chefs.

If funds allow, you can take a ride to Italy or France, and spend money on training with the master.

Searches work as a cook from scratch

Diploma in your arms?

Start with a small cafe.

Even if the salary there does not match your needs – it’s just starting and gaining experience.

  • Next you can try yourself junior chef in the restaurant
  • Grow up to foreman.
  • Become assistant chef .

Well, then fate will bring you to the right road, provided that you do not lose interest in the work.

Where and how to look for work – an instruction for the unemployed

And – some recommendations:

  1. Read, teach, communicate, go to courses and trainings. Knowledge is one of the keys to success.
  2. Constantly train at home. Prepare for yourself, for relatives, for neighbors. Experiment, prepare only what the soul requires.
  3. Go with the times. Modern cooks use not only knives and hammers to beat meat.
  4. Look for the opportunity to gain experience in managing the team (the chef will have to do this).

Remember that training of cooks never ends, because there is no limit to perfection!

Leave a Reply