Career as a saucer is promising, because it is the highest position of any of the station chefs. This style of chef can be found in classic brigade-style kitchens used in some large restaurants and entertainment venues. This is the person who is responsible for creating all sauces, stews, soups, and may also be responsible for preparing food and preparing food to order.
The job description of the chef will differ from restaurant to restaurant. In most cases, they will be responsible for preparing the items according to the daily menu. They will manage various kitchen appliances and perform all the duties associated with the work assigned to them by the executive chef and potentially the chef.
To pursue a career as a saucer, it is important to attend culinary school. This is due to the fact that any employee wants to see basic knowledge in relation to sauce, soup, and stock preparation. Some employers may even put a person in the kitchen for one day to find out what they know before the official job offer. Those who understand the profiles of taste and the importance of being able to add and develop flavors will be successful in their careers.
The highest paid chef is located at large resorts and famous restaurants across the country. According to GlassDoor.com, you can pay $ 65,000 a year or more on a silver platter in Las Vegas. New York, Chicago, Miami and Los Angeles are known to be other metropolitan cities that pay very well for more delicious.
It is necessary to understand the description of the work of the chef with a richer product in order to be ready for what someone will face at work. A person may need to regularly prepare chicken broth, beef stock, consol or stew. Depending on the ethnic groups found in the menu, the saucer may have to prepare Alfredo sauce, romanesco, marinara, vinaigrette, burr blanc, and more.
Some of the tastier chefs will be able to reign freely over the sauces they create, while others will follow a recipe that was approved by the chef. Many more decent chefs will be given very limited on-the-job training because they need to know how to do their work from the moment they pass through the door. If a person does not have a degree at a cooking school, it will be difficult to learn about all the sauces as part of the job.
Creating sauces and stocks is considered one of the most difficult things that a chef must perform. Cutting vegetables, grilling meats, side dishes and other tasks in the kitchen are visual. A side dish must rely on its taste buds to develop flavors and know when to add something else. The work becomes especially difficult when the sauce is needed in a timely manner - and that is why the position has prestige.
Although the saucer can be a member of the brigade and only at one station, they occupy the best station, because not everyone can do their work. If you want to be a saucer, you need to know your stuff. If you do a good job with your job, you can even be promoted to a chef.
