i have just become manager level servsafe certified what does that mean to a beginner on the road to a degree in culinary arts in the work force
- topicRestaurant Managementtagged by System, 3/17/11
Related Forum Threads
- How to respond to false customer reviews Last post on 11/25/13 at 10:35pm in Food & Cooking
- What Happens When You Abolish Tipping Last post on 11/11/13 at 5:33am in Food & Cooking
- Why Tipping Should Be Outlawed (article) and interesting read. Last post on 11/10/13 at 8:39pm in Food & Cooking
- Is this against health code? Setting clean plates on chairs, while busing a table, then using... Last post on 10/29/13 at 8:31am in Food & Cooking
- The customer isn't always right... Last post on 11/15/13 at 10:35pm in Food & Cooking
How To Improve Employee Performance And Ensure Consistent Service
Last edited: 2/16/10
- What Happens In The Kitchen When The Chef Is GoneLast edited: 2/16/10
- The Casting CallLast edited: 2/16/10
- This Is ShowbusinessLast edited: 2/16/10
- Getting Angry In The KitchenLast edited: 2/16/16
I'm heading into my 4th summer with this factory refurbished machine. It has been reliable and does the job it is intended to do very well, though a bit loudly. I use it heavily during the summer...
Overall, since purchasing this knife, I have not been disappointed at all. The highlights, begin with the rounded hilt and blade top, which reduce the stress on the palms and make calluses a...
I've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
I have four Microplanes in my knife drawer: two zester/graters, one ribbon grater, and one spice grater. Mine all date back to the "classic series," meaning they have the black plastic handle --...
to all chefs
ChefTalk.com Top Pickspost #2 of 83/16/11 at 5:28pm
Depends where you are.
Here in Kentucky there must be at least one manager-level during each work shift in a restaurant and some other food-service locales. In theory, that person is responsible for assuring complience with all sanitary and health rules.
Most often, somebody in a managerial position is certified, because he or she has to have the authority to enforce the regs. Everyone else has to have the basic food-handlers card.They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard KiplingThey have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kiplingpost #3 of 83/16/11 at 5:43pm
Some places want ServSafe as a prerequisite to hiring, even at a cook level. So, it'll be helpful in that event. One piece of advice, keep up with your continuing education so you don't have to sit through through a day-long re-certification.Anulos qui animum ostendunt omnes gestemus!Anulos qui animum ostendunt omnes gestemus!post #4 of 83/16/11 at 8:42pmThread Starter
thank you for your response, then in theory every shift requirement based on the managerial level of servsafe is a requirement for a full inspection to be certified and points will not be lost because of lack of this vital employee. Will this status become required for all due to the outbreaks that occur often in this industry. What do you suggest would be the next requirement for advancement once this level has been achieved?post #5 of 83/16/11 at 10:12pm
Hm, perhaps you are trying to equate food safety certification and culinary skills?
I'm not convinced one has much to do with the other with respect to the fact that a certified food safety manager may have absolutely no culinary skills and a culinary master may not be a certified food safety manager (though I would expect a culinary master to have a high degree of food safety knowledge).
Do you have to be a certified food safety manager to cook? No, but it sure can help land a job in many cases..
Do you have to be a good cook to be a certified food safety manager? No, but it sure can help land a job in many cases.
Which level good cook or certified food safety manager?
At the present time, I'm not aware of a ServSafe, NRFSP, or other certification beyond certified food safety manager, BTA, WTHDIKChef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; CatererChef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Catererpost #6 of 83/18/11 at 7:48pmThread Starterpost #7 of 83/21/11 at 4:06ampost #8 of 83/22/11 at 8:00amThread Starter
- to all chefs
ChefTalk.com Top Picks
- What Happens In The Kitchen When The Chef Is Gone
- › Are patena's good or bad? 1 hour, 24 minutes ago
- › Re-stacking Ovens 2 hours, 49 minutes ago
- › Should Etoufee be sweet? 2 hours, 52 minutes ago
- › What knives do you sharpen the most often? 3 hours, 35 minutes ago
- › Canada or US ?? 4 hours, 2 minutes ago
- › Red Writing Hood 4 hours, 45 minutes ago
- › May 2017 Cooking Challenge: Fish! 5 hours, 2 minutes ago
- › What's in your kniferoll? 5 hours, 7 minutes ago
- › Pizza in the Combi Oven? 5 hours, 17 minutes ago
- › I've come for a visit 11 hours, 45 minutes ago
- › Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt,... by ChicagoTerry
- › Friedr. Dick 1905 Exclusive Series 10-Inch Chef's Knife by JVKolich
- › Jaccard Supertendermatic 48-Blade Tenderizer by HeidiCooksSuppe
- › Loen 48-blade Meat Tenderizer Meat Neddle (White) by HeidiCooksSuppe
- › Microplane 46220 Premium Zester/Grater, Turquoise by HeidiCooksSuppe
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Roasted Chinese Pork Belly
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise