Chefs and Head Cooks
Chefs and head cook direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. They plan and price menu items, order supplies, and keep records and accounts.
The main responsibilities of a cooking chef are to lead, mentor, and manage the culinary team, and to develop and plan menus and daily specials. They also create prep lists for the kitchen crew and manage food costing and inventory. They are in charge to maintain standards for food storage, rotation, quality, and appearance and ensuring abundance with applicable health codes and regulations.
How to become a chef? One should have completed a bachelor's degree in hotel management or culinary arts, though a master's degree in culinary arts is preferred. They should have good knowledge of food profession principles and practices.
Besides the general skills, all good cooking chefs should possess excellent knowledge of all sections of culinary to produce high-quality food. They should be proficient in communication, time and team management. They should be detailed, attentive and ready to work under pressure. Most importantly, they should be skilled at managing budgets and accurate records.
Sharp business sense, keeping kitchens sanitary, creativity and innovation, decisive action and multitasking plus the ability to collaborate and work well within a team is essential to propel your career in the kitchen and get the most out of a chef career.
Qualifications
Every career requires an element of study and academic qualification, and there can be several study routes and pathways you can take. In following any academic pathway you will study subjects that contribute to the specialised knowledge required to achieve your career goals. These qualifications provide a future employer with the evidence that you have the desired knowledge, understanding and experience of their industry, so it’s important to consider the various types of qualifications available to you and to understand how they can boost your career and create opportunities for you.
- M.A. Culinary Arts
- MHM Master of Hotel Management
- BHM Bachelor of Hotel Management
- Diploma Culinary Arts
Tasks
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Determine how food should be presented and create decorative food displays.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Progression Routes
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