The Changing Role of a Chef: From Cooking to Managing an Entire Kitchen Ecosystem-Chef Hemant Singh Bohra

The notion of a chef standing behind the stove, creating dishes and managing the cooking process is undergoing many changes. In modern times inside the restaurants, the job of a chef is much wider than just cooking delicious food. A chef is becoming more and more like a manager, counselor, planner, and even a guardian of a brand, responsible for the smooth operation of the entire kitchen ecosystem, says Chef Hemant Singh Bohra.

Managing the Kitchen Beyond Cooking

A modern chef must think not only about what is on the plate. There are many responsibilities of a chef which range from menu planning to inventory management to working with suppliers and tracking the cooking process. A chef must have knowledge of the costs of food, purchasing, hygiene, equipment and service time and also to keep the kitchen process running effectively from the beginning to the end of the day.

Keeping the Entire Kitchen Ecosystem in Sync

A kitchen in a restaurant operates as a well-functioning system in which the position of every worker is dependent on another employee. The chef must ensure that the ingredients reach the kitchen on time, that the preparation is finished before the food gets served, and that each working station is ready for taking orders. Interaction between the kitchen, the service, the suppliers and the management of the restaurant is vital, especially during peak hours of business when even a small delay can ruin the whole dining experience.

Balancing Creativity with Costs and Wastage

The chef must invent dishes, which are fresh and interesting for customers on the one hand and inexpensive at the same time. Good menu planning, portioning and use of products will allow minimizing wastage and at the same time producing delicious food.

Developing and Leading a Good Kitchen Team

To have a successful kitchen, it is necessary to have good people. Chefs should not only cook but also train, encourage and supervise their staff in a way that everyone is aware of what he/she should do. There must be good interaction among all employees of the kitchen from cooks to sous chefs. A chef with a competent cooking team can keep the kitchen working without his/her presence at every station. 

Getting Things Done Right!

It is not enough to serve a great dish for a restaurant at once. Visitors want to eat the same thing every time they come to the restaurant. To achieve this, a restaurant should be prepared to cope with every situation. Chefs should have definite recipes, procedures, rules and restrictions while staying cool and calm.

Changing and Forming the Identity of the Restaurant
Another of the many changes that the chef must take into account is connection with the identity of the restaurant. A chef’s food, food principles, idea of presentation and many other important aspects influence the way visitors think about the restaurant. One chef can decide what to cook and what the idea of the restaurant is.