Relationships by position. What should a professional cook sushi be able to be able to? What a sushi cook should know

Now Japanese cuisine is distributed in many countries, and Russia has not exceeded. Can be cooked traditional dishes The ascending Sun countries themselves, visit the restaurant or order sushi at home - https://kursk.farfor.ru/.

Everyone can learn to the culinary skill of this state today. And a few centuries ago in Japan, the sushi cook was quite difficult. Training in this profession was long and multi-stage. In this article we will tell you how to train sushi in the homeland of this dish and what exactly they are studying.

First stage - student

Earlier, Japanese women did not have a single chance to settle in the restaurant to the sushi cook. Now the situation has changed, but we consider situations that have developed historically.

So, to become a student of the Master, only young men could claim. The first duties of beginners included template and little interesting classes:

• cleaning of premises;
• washing dishes;
• visit the market with a mentor (choosing a choice, carrying bags).

This stage lasted several (!) Years. The student could not even approach the sushi bar, not to mention the cutting of the fish. Those who were patiently waiting and jealously fulfilled their routine responsibilities, waited for a reward - after about four years it was possible to go to a new stage.

Second phase

Thinking that now the disciple is allowed to enter the "Holy Saints" - the sushi bar is wrong. He can only be on the side of this room. One of the responsibilities of a novice master is to fan rice by fan, watching the teacher during the preparation of sushi.

The third stage - Vakita (literally: "Bottling board")

About a year later, the student became a vaccine. Now he was allowed to get up behind the sushire. He also began to take direct participation in the cooking process: clean and cut fish with vegetables. Further manipulations with the products produced a more experienced cook.

Fourth stage - Itama (senior liner)

A few years later, many Vakita go to a new stage. Now they become Itama - simply speaking, the cook. For such an employee, it is important not only skillfully cook sushi, but also to turn cooking in a small show. In many restaurants, the place of work of the dryers is located in the open area: guests are watching the process of turning several ingredients to the delicious dish.

Fifth stage - Su-Chef

Chefs become units. But those who reaches this position work on it for years, constantly improving their skills.

Sushi's knowledge and skills

What should know and be able to dry? In many ways, his duties are duplicated with the list of cases of an ordinary chef. For example, he should:

• participate in inventory;
• help in making a menu;
• order products, control the remnants;

But there are also specifics associated with Japanese cuisine. In particular, the sushi cook should have theoretical knowledge, on the basis of which all his work is being built:

• rules for feeding dishes and meals in general;
• cooking technology;
• rules for cutting fish (its fatty, fibers, texture, texture);
• norms of using tools, sharpening knives.

It is logical that the masters' skills are built on what he knows. No one becomes the main cook immediately after the end of the courses - they grow from novice specialists.

The work of the sushi chef is very responsible, because it depends on the health of guests, their mood and the reputation of the institution. Therefore, before proceeding with the fulfillment of responsibilities, the sushist needs to "learn, learn and study again." And the efforts are always rewarded!

Details

What should know and be able to cook? Well, what profession, cook is so easy, we all prepare, anyway, and we all are a little chef. On the one hand - yes.

But, nevertheless, the cook is a real profession and achieve skill and recognition in it is also difficult as in any other profession. And this is only at first glance it seems that the cook should be able to only serve dinners to the table. In fact, the cook should be able to prepare delicious, quickly and, while economically. This is not for everyone. Good cook - valuable frame and enjoys well-deserved popularity with the authorities and customers.

What should the cook do?

First of all, he must love his work. For not everyone who can prepare a dish in strict accordance with the recipe reference book can be called a good chef. It seems that everyone has the same reference book, but one will prepare so that your fingers are license, and the other - I ate and forgotten. Success in this work depends, among other things, from the relationship of the cook to his profession. No matter how tritely sounded it, but the cook should be able to put the soul in his work and then everything will be turned out perfectly and tasty.

This profession can be called creative, because the cook is not limited to the available recipes, and can create new, search for nuances in famous dishes, open a new one in familiar products. A good cook is an artist of taste, he creates inspiration and makes unique things. Therefore, the question - what should be able to be a cook - although you can decompose on simple actions (and we will talk about them below) still they are not limited, but implies something more - the ability to create.

What should be able to cook?

The cook-wagon at the catering enterprises is preparing dishes, washes and cuts food, fries, cooks and bakes them. It prepares soups, broths, sauces, salads, cold snacks. The cook knows the rules for storing products, knows how to make dishes, combine tastes, make a menu. Also, the cook should be aware of the wishes of customers to taste and quality of dishes and maintenance. This is not the only thing that must be able to cook. He also conducts a briefing waiters, controls the condition of the kitchen, the quality of sanitary processing of all rooms, the purity of the appearance of its employees, as well as the compliance of the premises and clothing of employees by the rules of sanitary security. The cook not only needs to know and feel how to combine products, but also be aware of trendy trends and trends in your field.

What should also know the cook? The content of the applicants currently operating at the moment, technological instructions, properties, species and culinary application used products and semi-finished products. He must know and be able to apply organoleptic ways to determine their benignness. Know the rules for the preparation of raw materials to heat treatment, the sequence of operations. The cook should be able to apply spices to improve or change the taste of dishes prepared. Must be able to use products practical, without loss. Also, the prepared cook knows which requirements are made to the quality of products and semi-finished products, it knows the rules for separating dishes on portions and methods for their design, as well as the conditions and terms of their storage in the finished form. The cook should know how to keep records and reporting, so he should know the rules for their compilation and maintenance. He knows how to use all the necessary equipment and inventory, knows its adjustment, operations and safety rules. Also, not to avoid knowledge of such prosaic things as the rules of labor regulations, labor protection rates, SanPiN, the rules of the rational organization of their work.

What else must be able to be able to? He must be able to draw up the necessary applications for the purchase and purchase of products, to receive them from storage sites, prepare their labor tools to the production process. Of course, the main thing is that he should be able to prepare it. how simple dishesand the dishes of medium difficulty - salads from fresh, fried, boiled or stew vegetables, with fish or meat, winegirls, fish dishes, cold, soups and broths, second meat dishes, fish, birds, vegetables, seafood, sauces, sweet meals, pastries and dough products (dumplings, dumplings, pie, dumplings, Patty, noodles, etc.).

Must be able to prepare and complicated in the preparation of dishes, requiring more complex processing - bay fish, meat, soups from fish and meat, game, including dietary, pickles, fish dishes, meat, poultry under various sauces, and stuffed, omelets, puff and sand dough etc. The chef determines the necessary portion and knows how to prepare a dish to feed.

Much can be called that a cook should know, be able to do and do. But the main thing is that he should be able to - do his job tasty and beautiful. After all, the profession of the cook is designed to satisfy one of the first human needs. And from the art of the cook depends, whether it will be done excellently and the person will leave the restaurant in a raised mood or he will receive an indiscriminate stomach or spoiled evening.

Sustainer's job description [Name of the organization, enterprises, etc.]

This job description has been developed and approved in accordance with the provisions and other regulatory acts regulating labor relations.

1. General Provisions

1.1. The cook sushi belongs to the category of workers and directly subordinate [the name of the post of direct supervisor].

1.2. A person having a sushit professional education Without the presentation of the work on experience.

1.3. Cook-sushi should know:

Formulations, essence of cooking technology, quality requirements, timing, storage conditions, portioning, design and feeding dishes and culinary products National japanese cuisine;

Fundamentals of rational nutrition;

Species, properties and methods of processing raw materials and semi-finished products used to prepare dishes and culinary products of national Japanese cuisine;

Ways to reduce losses and saving nutrient value food products With their thermal processing (application different ways heating or heating, creating a specific environment - sour, salty, etc.);

Methods for the use of aromatic substances in order to improve the taste qualities of culinary products;

Rules for the use of recipes for preparing dishes and culinary products;

Rules for making a menu, applications for products, accounting and compiling reports.

2. Official duties

The following official duties are assigned to the sushire cook:

2.1. Preparation of dishes and culinary products of National Japanese cuisine: Gödza, Korokke, Miso, Nabe, Otoniyaki, Onigiri, Ramen, Sashimi, Sob, Sukiyaki, Sushi, Shyabu-Xabu, Tofu, Tampur, Udon, Tyakh, Yakisoba, Yakisobapa, Yakitor, Japanese curry; snacks: takakoyki, takuan, shiitake, yakitori; Desserts: Vagasi, Kakigori, Maard-Pan, Motai Ice Cream, sweet potato and etc.

2.2. Drawing up a menu, applications for semi-finished products and products, commodity reports.

3. Rights

The chef-sushire has the right:

3.1. All social guarantees provided for by law.

3.2. Require from the leadership of the enterprise to assist in the performance of their professional duties and implementing rights.

3.3. Require the creation of conditions for the fulfillment of professional duties, including the provision of the necessary equipment, inventory, a workplace that meets sanitary and hygienic rules and norms, etc.

3.4. To receive special clothing, special shoes and other personal protective equipment.

3.5. For additional costs of medical, social and professional rehabilitation in cases of health damage due to an accident at the production and receipt of the professional disease.

3.6. Get acquainted with draft decisions of the management of the enterprise relating to its activities.

3.7. To consider the management of the enterprise proposals for improving the organization and improvement of the methods of work performed.

3.8. Request personally or on behalf of the direct supervisor documents, materials, tools, etc. necessary to fulfill their official duties.

3.9. Improve your professional qualifications.

3.10. Other rights provided for by labor legislation.

4. Responsibility

Cook sushi is responsible:

4.1. For non-fulfillment or improper performance of their official duties, provided for in this official instruction, within the limits defined by the current labor legislation of the Russian Federation.

4.2. For causing material damage to the employer - within the limits defined by the current labor and civil law of the Russian Federation.

4.3. For offenses committed in the process of carrying out their activities, within the limits defined by the current administrative, criminal, civil law of the Russian Federation.

The job instruction is designed in accordance with [Name, number and document date].

Head of Personnel Service

[initials, surname]

[signature]

[day month Year]

Agreed:

[position]

[initials, surname]

[signature]

[day month Year]

The instructions are familiar with:

[initials, surname]

[signature]

[day month Year]

Greetings, friends!

Why are the Japanese missing?

Irashaimace! ",

« ».

up to nine thousand.

He says quietly.

Mr. Sagavo, the owner of Tako Grill believes Calderon so capable of sending him a month to Japan on special courses.

- remembers Yasutaki.

"For Americans comes up."

Greetings, friends!

In this post, I would like to discuss with you one pretty serious question: why cooking japanese dishes Do you like cooking burgers?

Why many believe that everyone who knows how to cook (more precisely, why do he give him the right to wear the title of "Sushi Master" if he worked out anything?)

It is clear that in most restaurants there are either immigrants or indigenous people, but rarely - the Japanese who devote all their lives to the art of cooking sushi.

Here is the cook restaurant "Sushi and Co." in Washington, Napoleon Meiya - Immigrant from Honduras. In this restaurant, just two of the eight regular sushi cooks are the Japanese by origin.

In general, if somewhere in America and there is a place in which the emigrants carefully keep the national traditions of their homeland, then this place is sushi bar.

Each piece of fish, each rice grains prepared for all the rules of the Japanese ritual.

Rice in sushi must be sufficiently air, and the fish cutting is unfolded in form and color in accordance with the requirements, no less strict than when the ekiban is prepared.

From professional sushi cook or "ITAME", no less scrupulousness is required than from the neurosurgeon. About a year occupies, for example, training in the technique of cutting thin dike strips (Japanese radish), it is served on the dish with Sashimi.

The culinary traditions of Japan have so difficult, fourteen century of development, and require such high mastery that the first sushi bars discovering in the United States in the 60s preferred to "import" sushi cooks.

Why are the Japanese missing?

If you go to any decent sushi bar in Washington Cook, you may turn to you with a traditional greeting " Irashaimace! ", But the likelihood that at the same time his focus will be Chinese, Lao or even Spanish.

In one of the oldest sushi restaurants of Washington, Sushi and Co., located in the Glover Park, only two of the eight regular chefs from Japan. The rest are emigrants from China, Vietnam and Central America countries.

Leaves from Laos, Vietnam and El Salvador work in Taciban, in Maklein. And the restaurant Tako Grill in the area of \u200b\u200bBeteseda hired sushi chefs from Honduras, El Salvador and Mexico.

Sushi owners of restaurants throughout the United States will tell you in one voice that the new sushi bars appear as mushrooms after the rain. A real cook - the Japanese is unlikely to find, and an emigrant from Japan will have to wait a very long time.

« Four professional chefs from Japan agree to work on us and are waiting for only a visa"Said Terry Segawa, the owner of Taco Grill and a member of the American Sushi community. - " Nowadays, this process can delay for five years, and during this time our candidates can change their mind to the United States. Therefore much it's easier to find someone here and teach it to the skill of sushi chef ».

According to Trevor Korsun, the author of the book "California: Short story Sushi ", in the US, the breakdown of Sushi fell at the beginning of the 90s of the twentieth century. At this time, the widespread passion for a healthy lifestyle and interest in Japanese culture took the scale of the national epidemic and by 2006 the number of sushi bars increased up to nine thousand.

Taking into account the number and multinationality of the US population, it is not surprising that in the hope of satisfying the needs of its customers, the restaurants drew attention to other emigrants. In the end, in Washington you can see Mexicans selling Korean seasonings, and Indian healers give ads in Hispanic newspapers.

What do the Japanese themselves think about it?

Let's listen to the opinion of the owner of the restaurant Makoto - the most traditional of all Japanese restaurantslocated in the northwestern district of Washington:

"I tell my visitors that we offer you a familiarity not with Japanese cuisine, but with Japanese culture"

The idea of \u200b\u200bthe opportunity to teach the art of Sushi to the representative of another country with the ITO, 62-year-old Japanese, shivering resentment.

"They want to learn only the equipment, looking for light paths" He says quietly.

Ito believes that before the candidate must certainly have a four-year practice and know all the wisdom of the Japanese tea ceremony. And at least four years will take the training of sushi art.

Once they tried to hide a cook for the work of the Cook - the Chinese, but "did not work ...".

Minister food Industry Japan, as it turned out, adheres to the same opinion. In the fall of 2006, it was stated about the need to stop "corruption" began in foreign restaurants, which offer visitors of Sushi and other Japanese delicacies. In addition, it was said about the need to introduce a certification system of product quality.

Fortunately for Ito, his institution is a small sushi restaurant, for the service of which two cooks are enough. One of them is ITO himself, and the other is his Japanese colleague. There is no doubt that they will easily receive a quality certificate for their services.

The owners of many other land sushi in Washington can not afford a similar luxury to hire chefs - the Japanese, they take on the work of the immigrants from other countries, although the quality of service remains high enough.

Aki Namoro - nee Japanese. In his 37 years, he is already an assistant to the main chef in the restaurant "Sushi and Co.". For the sake of his students from Latin America, he had to change the style of communication.

"The Japanese never expresses his desire straight. We do not say: "You have to do this." The Japanese will rather say: "It would be better if you did it."

But because of the cultural differences and bad knowledge of English, (in the restaurant communicate on the Lingva-Franca jargon) Aki had to learn to speak very straightly to avoid misunderstanding.

35-year-old Napoleon Meiya, son of a peasant from Honduras, I arrived in Washington at the age of 16. A few years later, he settled an assistant to the kitchen in the restaurant Adam Morgana "Perris" and there for the first time I tried sushi. He is now studying with great pleasure. It leads to delighted the taste of sushi and their original appearance. According to him, no other dish of those that he tried before, it was impossible to compare with sushi on the wealth of taste sensations.

Sushi was so interested in him that he convinced the sushi chef to take him into the disciples. After a year and a half, Napoleon had already worked for the Sushi Bar's counter, then he was invited to work in Hole Foods and finally in the restaurant "Sushi and Co.".

Sushi Cook - Mexican from the Taco Grill José Calderon 26 years.He had a slightly different attitude to sushi: "At first I ate only rolls" California ". And only after some time I began to like the taste of raw fish. " He started his career in the chef at the age of 16 as a washer of dishes in the Mongolian restaurant.

But perhaps the greatest liberty for traditions allowed Kunio Yasutaki, the owner of the Sushi Bar Motouly in Arlington County. Two years ago he took on the work of Sushi Barteman's daughter of one of the owners of a restaurant in Japan, And quite recently she returned back. "She said that she was very difficult for her in Japan, but we had just a star" - remembers Yasutaki.

The female cook is an exceptional rarity in Japan, there is even a popular myth that hands in women are too warm, in order to correctly form sushi.

Not all restaurateurs are separated by unconventional views of Yaasuta with respect to the chef.

In one of the restaurants of Washington, popular with Japanese businessmen waiters, taking an order, wrote on it a kind of conditional sign, which meant that the client - the Japanese and the dish should be prepared by Japanese for him, and not Mexicans who worked there too.

"Guys Mexicans are pretty well prepared" - said one of the hotel managers wished to preserve the name of his restaurant in secret - "For Americans comes up."

As you can see, few restaurants are ready to adhere to the traditions of Japanese culture. And the clear thing is that we have in Russia, too, it is impossible to expect that the Japanese will prepare for you in the sushi bar. But I want our sushi to see in sushi not only food, right?

Currently in Ukraine, and especially in the capital, many adherents of Japanese cuisine appeared. Therefore, sushi bars and restaurants that specialize in Japanese dishes are actively opening. Employers of such institutions are very interested in professional sushires. Of course, the true sushi lovers will want to learn how to prepare exotic cuisine at home. Another popular option is to order the delivery of rolls to the house. But the sushi bars attract visitors. According to standards, service in these institutions occurs quite quickly. If the dish prepares a professional sushi, then the order is on the client's table in 15-20 minutes. Enjoying an exotic taste, visitors often do not even think about the fact that the real professionals and sushis are honed their skills for decades. The work of the dryer has certain specific features. Of course, not every cook who wants to work as dryness, there is an opportunity to go to Japan to learn from famous sushi chefs. But according to the tradition, the real sushi masters adopt the secrets of cooking dishes from rice and fish from their teachers during a long studies and practice. Sushi-Chef's position in Japan's restaurants is honorary and at the same time very responsible. After all, only that drying can achieve such a title, which perfectly mastered the skills of cooking a poisonous fish. The work of the chef-sushire in Ukraine is inherent in other specifics. Since the dishes from Fugu fish in visitors do not use demand, then the "Sushi-Chef" qualification of the "sushi chef" can achieve, worked in restaurant business Not less than ten years. The main chef of the Japanese restaurant is entrusted with huge responsibility. It must organize the work of the sushi and establish adherence to all norms and rules of preparation of Japanese dishes. Also, his duties include drawing up the menu, the development of new dishes and design of their appearance. The image of the restaurant depends on each dish prepared at the proper level. The work of a qualified sushi-chef is paid at a fairly high level, and the wage of an ordinary dryer directly depends on the popularity of the restaurant and the quality of its kitchen. You can make the first steps in the preparation of rolls on 5-day courses in the Sushia Sushi National Bar Network. According to the theoretical and practical training The student receives a roller certificate (sushit). But this is just the beginning. A beginner sushi must understand that it is possible to achieve the skill of the cook of a cold workshop by means of hard work, listening to the advice of more experienced sushi. The specifics of the work of the dryer (roller) is the practical application of technologies for rapid frost and cooking features different species fish. Rolls must be prepared in such a way that when mixing various ingredients, the special taste of the dish is emphasized. Information source http://zaporozhye.hh.ua.