Presentation is everything to a pantry cook
The job of preparing a variety of salads, cold appetizers, pâtés and cheeses is the responsibility of a pantry cook. In high-end and gourmet restaurants, a good pantry cook is a necessity. In addition to the accompaniments, if you take a position as a pantry cook, you’ll be required to plate the dishes and the desserts to make their presentation palatable.
Instructions
1. Specialize in gourmet plating in culinary arts school. Knowing the correct way to present food is an art form. Develop a plating technique for every popular entrée and the accompanying side dishes. You may need to demonstrate your technique at an interview.
2. Learn the correct preparation of the sauces if a saucier is not on staff. In a mid-sized kitchen, the pantry cook is responsible for making the sauces. You’ll be required to prepare the raspberry puree for a chocolate mousse dessert as well as the custard sauce for a terrine.
3. Create a resume and cover letter that details your experience and strength as a pantry cook. If you’re seeking the job for the first time, point out related experiences that demonstrate your plating aptitude.
4. Follow up the week after submitting your resume with a call to the head chef. Inquire as to the likelihood of a pantry cook opening and offer to come in for a plating demonstration so the chef can see your skills.
5. Contact cruise lines for a gourmet career that takes you to sunny ports of call. Pantry cooks are in demand on cruise ships where the presentation of dishes is a selling feature. On board, pantry cooks split shifts, so you’ll either work in the morning or the evening, leaving you with plenty of time to explore the tourist attractions.
6. Present yourself with a high degree of professionalism when apply for a pantry cook position. You should be dressed neatly with your hair and nails impeccably groomed.
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