Short Order Cooking

By John Hozvicka

Complete training program for those not going to college but have a love for working with food. The program covers cooks Utensils, Kitchen Equipment, introduction to food, measurement chart, meals found on breakfast, lunch, and diner menu, recipes for meals, sauces and gravy, cooks secret and tips, various skills and cooking methods, Basic Ethic Meals, cooking with beef, chicken, and making salads. All you need to know to project a professional image as a short order cook. Plus much more not listed here in this limited space. This ia a great book, it covers all areas of cooking, simple reading and easy understanding. You can't go wrong.

• Language: English
• Publisher: John Hozvicka
• Release date: May 6, 2021
• ISBN: 9798201565800

John Hozvicka

Life Experiences: * Private investor in the Stock Market since 1979 * First president of the “PPG” (Partners for Profit and Growth) investment club 1997-1999 * Financial Planning Specialist Diploma March 30, 2001, from The School of Financial Planning, subsidiary of Professional Career Development Institute. * Paralegal Diploma from Black Stone Career Institute Jan. 25, 2009 * J and J Holding Company, senior portfolio manager 2009-2011 * Author of “Stock Investing 101” training manual (you can purchase a copy go to the digital product page) * CEO of Financial Concepts & Solutions LLC  2012-present *University of Metaphysics: Studio City, California, Bachelor of  Metaphysical Science 1986 *Lafayette University, Doctorate of Science Degree in "Science"1989 *St. Anthony’s Seminary (Orthodox), Bachelor of Art degree in Theology 1989 *Agape of Jesus Seminary, Honorary Doctor of Divinity Degree 1991  

Book preview

Introduction

The short-order cook is not the same as the restaurant chef but the chef is nothing without his or her short-order cooks for they make up the foundation and backbone of the professional kitchen. There are thousands of short-order cooks in the United States who are proud of being that special short-order cook that makes the restaurant a success.

Cooking food is not a job, cooking is an art, and the more love you put into it the greater the success in producing great meals.

The career as a short-order cook can be a fun, exciting, and adventures one but it all hangs on your attitude, living in a state of positive mental attitude builds self-confidence, a great professional image, and provides you with the power to overcome any problems. Remember, you are the chef right hand co-worker, who cannot achieve success nor do anything without you.

When you cook food for the general public, always uphold your personal standard of professional cooking, obey local health laws, and keep your kitchen clean and sanitize at all times. Rule number one, we waist no food, we practice portion control, and observe proper temperature when serving food. Always be helpful and kind to your waitress and waiters.

There are several positions available when working in a large kitchen you have the prep-cook, grill cook, fryer cook, broiler cook and salads preparer, it is best to learn and master all five positions; in gourmet and big hotels, you also have the pastry chef. In small diners you will work all position and do a great job at what you do. Over the years you build your skills and if you are smart save your money for that great day when you open your own restaurant or take a step up and attend a culinary cooking school.

Always look at this as a new adventure and have fun cooking because it’s a highly respect art; and when you become great and in great demand then your wages will be better and increase. Eating a meal should be a joyful and happy experience. 

Starting a new job as Short Order Cook

After your interview with the owner or manager and he or she hires you show up on your first day so