A salad chef is responsible for making each salad plate look the same.
A salad chef, also called a garde manger in the traditional French kitchen brigade system, is responsible for salads and sometimes also cold appetizers. This position is considered a starting level position in terms of chefs cooking on the line--or at the same time--in a restaurant. It is only advertised in larger kitchens, since smaller kitchens are not usually specialized enough to require a salad chef. Often, in the case of a smaller kitchen, salad and cold appetizer duties will be rolled into the duties of other chefs.
Instructions
1. Take cooking classes that focus on salad chef skills. They don't necessarily need to be part of a cooking school curriculum; many community colleges offer classes that you can take at a lesser cost to learn the skills you need. Some of the skills a salad chef needs are excellent knife skills, an eye for presentation, and an ability to make salad dressings from scratch.
2. Check with higher-end restaurants in your area to see whether they are looking for help in the kitchen, either as a salad chef or in another entry-level position. Indicate your interest in becoming a salad chef, but be willing to start at a lower position if the restaurant says that you may be able to move up if you prove yourself.
3. Hone your skills if you get a kitchen job that is a stepping stone to becoming a salad chef. Observe the style and detail used in creating salads in your restaurant's kitchen. Memorize everything you can, and practice at home if you are really serious.
4. Watch for opportunities to prove yourself, such as if the restaurant is in the middle of a big rush and needs help on salads. Calmly and confidently begin helping, putting your observations to good use. This silently, but effectively, showcases your value as an asset to the kitchen in a salad chef capacity.
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