Chef
What is the work like?
Chefs are responsible for preparing food using a variety of cooking techniques. In large kitchens they will normally work as part of a team responsible for one particular area, such as bread and pastries, or vegetables. The head chef, who may also be known as the executive chef or the 'maitre de cuisine', is responsible for running the entire kitchen.
Your main duties as a chef would include:
- planning menus
- dealing with suppliers
- managing the budget
- organising staff
- monitoring and maintaining the quality of the food produced in the kitchen
- making sure the kitchen works within relevant hygiene, health and safety guidelines.
You would usually start as a trainee chef (or 'commis' chef), spending time in each area of the kitchen, gaining a range of culinary skills and techniques, and learning how to look after kitchen equipment and utensils.
With experience, you could progress to section chef (or 'chef de partie') and be in charge of running an area of the kitchen. The next step would be sous chef (or under-chef), which would involve using your experience of each section of the kitchen, and running the entire kitchen on behalf of the head chef when needed.
In smaller kitchens, you could also be responsible for cleaning the kitchen and serving customers.
What qualifications and experience will employers look for?
You may not need any specific academic qualifications to start work as a trainee (commis) chef. However, some employers will prefer you to have a good standard of general education, possibly including GCSEs in subjects like English, maths, and catering (or hospitality and catering).
Another way to prepare for this work would be to take a course that combines classroom-based study with practical experience and work placements, such as:
- Level 2 Diploma in Professional Cookery (awarded by ASET and City and Guilds)
- BTEC National Certificate/Diploma in Hospitality, or Hospitality Supervision
- BTEC HND in Professional Cookery
- foundation degree in Culinary Arts Management.
Check with colleges or universities for course entry requirements.
Alternatively, you may be able to get into kitchen work through an Apprenticeship scheme. The range of Apprenticeships available in your area will depend on the local jobs market and the types of skills employers need from their workers. For more information on Apprenticeships, visit www.apprenticeships.org.uk.
What further training and development can I do?
You could work towards NVQ qualifications, in subjects such as:
- Food Processing and Cooking, Level 2
- Professional Cookery, levels 2 and 3
- Hospitality Supervision, Level 3.
You could also develop more advanced skills and help your career by studying part-time towards qualifications such as a foundation degree, BTEC HNC or degree in professional cookery, culinary arts management, or hospitality management.
Where can I go for more information?
Armstrong House
38 Market Square
Uxbridge
Middlesex
UB8 1LH
Tel: 0870 060 2550
http://www.uksp.co.uk/ (careers information)
If you would like to discuss your career options with a learning adviser at learndirect Careers Advice, call 0800 100 900 or use our online enquiry form
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What salary and other benefits can I expect?
- A trainee (commis) chef can earn between £12,000 and £15,000 a year.
- Section chefs (chefs de partie) can earn up to around £17,000.
- A second chef (sous chef) may earn around £25,000.
- Head chefs (chefs de cuisine) can earn around £30,000.
- An executive head chef in a top hotel can earn between £40,000 and £50,000.
Figures are intended as a guideline only.
What are the hours and working conditions?
You would often start work early in the morning and finish late at night, which may be part of split shift system. You would also work some weekends and public holidays.
As a chef with a contract caterer, you may work more regular hours. Part-time, casual and seasonal work is also often available.
Kitchens are hot and humid and very busy around key meal times. You would wear an overall, apron and hat to protect your clothing and for hygiene reasons.
What skills and knowledge will I need?
- a keen interest in food and cooking
- strong communication and leadership skills
- the ability to work under pressure
- high standards of cleanliness and hygiene
- the ability to manage multiple tasks
- the ability to work as part of a team
- creativity and imagination for food presentation
- good organisational skills
- the ability to manage a budget.
What opportunities are there?
There are around 250,000 chefs and cooks in the UK. People 1st (the Sector Skills Council for hospitality, leisure, travel and tourism) report there is a massive shortage of qualified chefs.
You could find work throughout the UK in every area of the industry, including hotels, restaurants, wine bars and cafes, as well as in education, the NHS and the Armed Forces. Many restaurants are owner-managed or run in partnership, and many are owned and run by chefs.
With qualifications and on-the-job experience, you could progress to head chef or kitchen supervisor. You are likely to have most promotion opportunities in larger kitchens. You could also move into management, set up your own contract catering business, or go on to train and teach catering or professional cookery in colleges.
Jobs are advertised in the local and national press, Jobcentre Plus, in industry journals such as Caterer and Hotelkeeper and on websites like Caterer.com.
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