Chef
Career information and advice on being a Chef

A chef is a culinary professional that is in charge of a kitchen or of a department of a kitchen.

As a chef, you would be responsible for all food preparation using a range of cooking methods.  In large kitchens you would work alongside Commis Chefs or Apprentices, responsible for one particular area such as pastries, vegetables or grill.  In smaller kitchens you may be known as the Executive Chef or the “Maitre de Cuisine” and be more hands-on in the running of the entire kitchen.

If you were to become a Chef you would start your day early in the morning preparing food and often finish very late at night.  You may be expected to work weekends and public holidays.  Your job role will require you to wear proper Chef’s attire which includes: a Chef’s hat or hair net, necktie, double breasted jacket, apron, trousers, clogs or steel-toe capped shoes.  This attire is necessary for health and hygiene reasons and to protect the wearer in the hot and humid conditions of the kitchen.

Chef functions include

As a Chef you would be responsible for preparing, cooking and presenting a variety of dishes, assisted by the Commis and/or Trainee Chefs.  You may display your creative cooking ability by presenting your food in a visually appealing way and developing new dishes and menus. 

You will also be responsible for managing staff by structuring shifts and assigning responsibilities within the kitchen.  You may also be responsible for recruiting and training new staff. 

Your day-to-day functions will include dealing with suppliers by placing orders, checking deliveries and ensuring that the produce that gets delivered is always of a premium quality.  You will be involved in the negotiating of prices and delivery arrangements and ordering and storing food.

It will also be your responsibility to ensure that the kitchen is run within the relevant hygiene, health and safety guidelines.  Particular emphasis must be placed on ensuring the kitchen is clean as well as strict adherence to portion and wastage control.

Crucial to the running of your kitchen is to make sure that the cost of the food production is kept profitable.  Stock takes and costing new recipes all forms part of the day-to-day functions.