If you’re fond of cooking or if you ever wished to be a part of the culinary industry, you probably have wondered what is it like being a chef or a cook. We often tend to confuse the two as they seem similar, but in reality, both are quite different. The job of a cook and a chef is closely related, but the difference lies in the fact that a cook is a person who cooks food as per their own expertise and experience and without acquiring any proper qualification, whereas, on the other hand, a chef is a skilled person with complete knowledge of various cooking procedures and methods that include grilling, baking, boiling, knowledge of equipment such as operating a commercial convection oven, and is one who works in top levels of hotels and restaurants.
Chefs usually have a wide range of experience in different cuisines and procedures involved in cooking, some of which may include mastering baking techniques, food preparation, precise ingredient selection, knife control and skills, and of course, high-class presentation. Chefs possess a special skill where they can identify flavours to create a balanced dish.
Bear in mind, we can’t just say education is the primary factor that separates the two professions, but in reality, a chef ranks higher in the kitchen, and the cook needs to be under the command of the chef. This creates a difference between their salaries, too, creating more opportunities and scope for chefs as opposed to cooks.
Qualification of a chef and a cook
Chefs qualification:
- They are receiving education and training from any recognized culinary arts school. (2 years or four years’ culinary arts program).
- Possessing an undergraduate certificate is an important requirement to be a chef.
Cooks qualification:
- Minimum high school diploma to meet the criteria for basics requirements set by a job.
- Experience in a similar position as a cook
Duty of cook
- Prepare the workstation
- Prepare ingredients according to menu
- Cutting of meat and vegetable
- Preparing utensils
- Using and following recipes provided to the T
- Delivering food timely
- Monitor food during cooking, i.e., ensure everything goes well
- Prepare serving dishes prior to serve
- Being responsible for the storage of leftovers as improper storage can lead to possible food illnesses or spoilage
- Place all the ingredients back in the pantry safely
Duty of chef
- Supervising the staff
- Creating a menu for the hotel/restaurant
- Ensuring the quality of food items and ingredients used
- Actively remain in charge of the kitchen.
- Deal with customer feedback and complaints to maintain a positive experience for all
- Ensure proper grooming of all and hygiene standards is adhered to by all staff members
- Innovating and incorporating unique dishes in the menu
- Handling all types of issues related to the kitchen.
- Trains the cook
- A chef may cook too, or may just monitor the way the food is being prepared
- Create a prep list for the kitchen staff
- Managing food costing and inventory
- Maintain a standard for food storage
- Fast-paced decision making
- Responsible for health and safety of all staff members and customers
The levels between a chef and cook vary greatly; both fields have an incredible scope in them. It would be wrong to say that one of them has a tougher job than the other; rather, both professions require an equal amount of input and hard work.