How to become A Chef

Creative whizzes in the culinary world, Chefs create delectable dishes, decide what the specials of the day will be, and put together exclusive menus that inspire guests to return frequently and check out what’s being offered.

• Culinary Chef
• Professional Cook

What do Chefs do?

A Chef would typically need to:

• Supervise the preparation of food at restaurants and other establishments where it is served, so it meets prescribed standards and appeals to the guests
• Design menus, develop recipes and determine how to present the dishes in an appealing manner; verify the food and ingredients are fresh
• Monitor and coordinate the work activities of cooks and other food preparation workers to ensure timely service that caters to guest preferences
• Ensure the quality of the food remains consistent with set standards; maintain an inventory of food and choice supplies
• Inspect supplies, equipment, and work areas to make sure they are clean and functional; follow food expiration guidelines judiciously
• Confirm sanitation practices and kitchen safety standards adhere to rules and regulations
• Hire, train, mentor, motivate, and manage kitchen staff, as required; experiment and come up with unique delicacies that draw diners
• Use scheduling and purchasing software for administrative tasks; liaise with suppliers and track deliveries
• Call for and attend staff meetings; use social media to advertise additions to the menu, address customer reviews, and promote the business
• Inform wait staff about daily specials; work efficiently during peak hours; take on additional duties when short-staffed
• Keep up with the latest trends in the industry while adhering to company policy regarding service to guests
• Prep, cook, and assemble specific dishes, such as sauces, fish or pastry, if employed as a chef de partie or section chef
• Assist the sous chef or head chef in developing menus; delegate responsibilities to commis chefs or demi-chefs, if working in a large kitchen
• Prepare and plate dishes, if employed as a sous chef; supervise the regular activities of the kitchen; work with the head chef on menu design

A Chef's workplace can be very diverse, ranging from high-end restaurant and hotel kitchens to private kitchens, hospital kitchens, retirement centres, cruise ships, and movie sets.

You will be around stoves and ovens, knives and slicers, pots and pans, kitchen scales and grinders, step-in coolers and dishwashers for most of your work day.

The hours can vary greatly depending on your role and the work setting. However, long hours are almost a given for the average Chef. Many restaurants may close at 10 pm, but cleaning the kitchens and prepping them for the next day can continue until 2 am.

Most Chefs work full time, including early mornings, late evenings, weekends, and holidays. It is quite usual for some to work 48 to 60 hours a week.

Finding a new job might seem challenging. Chefs can boost their job search by asking their network for referrals, contacting companies directly, using job search platforms, going to job fairs, leveraging social media, and inquiring at staffing agencies. Part-time, freelancing, lecturing, training, and consultancy opportunities are viable options.

Chefs are generally employed by:

• Restaurants
• Hotels
• Educational Institutions
• Hospitals
• Corporate Entities
• Private Households
• Cruise Ships
• The Armed Forces
• Contract Caterers
• Amusement, Gambling, & Recreation Industries

Professional associations and organisations such as The International Association of Culinary Professionals (IACP), are crucial for a Chef interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation. Membership in one or more adds value to your resume while bolstering your credentials and qualifications.

• Exacting level of personal and professional commitment to learn, develop and succeed due to work pressures and the demands of time
• The risk of burns from hot ovens, utensils, spills or surfaces, falls on slippery floors, cuts from knives, and other sharp objects in frequently crowded kitchens 
• The need to be in a good physical condition to handle being on one’s feet at least eight hours a day
• Lifting heavy pots and kitchen equipment in a warm, humid, and fast-paced environment
• The need to maintain personal hygiene and keep the work facilities clean and sanitary at all times
• A hard-to-achieve work-life balance

Formal academic programs typically require a period of supervised experience, usually leading to a permanent job. Besides culinary schools, food-industry organisations and trade unions sponsor such internships/apprenticeships.

Interns/apprentices spend their time learning practical skills in food sanitation and safety and equipment operation in a commercial kitchen under an expert Chef’s guidance.

Most students also favour casual, part-time or weekend work as a trainee/commis chef in a restaurant or pub. Some take up mentorship programmes and work under the direction of an experienced Chef.

In addition to becoming familiar with the fundamentals of cooking, such as knife skills and learning to handle ingredients correctly, the students/apprentices/interns work in different kitchen sections and learn about food preparation, portion sizes and team work.

You will gain optimal benefit from your tasks outside of the classroom when they line up perfectly with your lessons inside it. You may get to hear countless stories from more experienced professionals and obtain valuable hands-on experience when they manage to turn seemingly routine incidents into unique learning moments.

Very few employers offer graduate schemes in nutrition and food development that allow budding chefs with a post-secondary degree in culinary arts to gain practical experience in a professional kitchen, giving them a head-start into the world of work.

Alternatively, you may begin your career in an entry-level position as a line cook, learning the tricks of the trade from more experienced colleagues. Gaining enough experience to be promoted as Chef may take quite a few years.

Read about the profession and interview/shadow experts working in the culinary industry to prove your commitment to course providers and prospective employers.

A high school diploma or equivalent may suffice to obtain an entry-level position in the industry.

However, aspirant Chefs increasingly prefer to pursue a post-secondary degree in culinary arts, business, or hospitality management from an accredited community college, a vocational institution, a culinary arts institute, or a four-year college. You may opt for a certificate program that lasts a few months, a two-year associate degree, or a four-year bachelor’s degree.

Some employers may consider an HND (Higher National Diploma) or a foundation degree in culinary arts a viable option to obtain applicants familiar with cooking and food handling techniques.

Regardless of the degree, make sure the program of your choice includes in-class instruction and hands-on training in nutrition and menu planning, food preparation and presentation safety and sanitation, purchasing, inventory maintenance, and stock rotation.

Focus on accountancy, business, chemistry, culinary arts, economics, English, entrepreneurship, French, and home science in high school.

Certification in food handling, food safety, food protection, occupational safety and health administration, nutrition, and pastry cooking techniques from an objective and reputed organisation can help prospective Chefs stand out in a competitive job market and increase their chances of advancement. You may also want to qualify as a Sous Chef.

A combination of education, experience, and practical/written exams is generally required to gain certification, though requirements differ across regions. Successful certification programs protect public welfare by incorporating a Code of Ethics.

Applicants may also need to undergo an employment background check, including but not limited to a person’s work history, education, credit history, motor vehicle reports (MVRs), criminal record, medical history, use of social media, and drug screening.

Performance, experience, and the acquisition of professional qualifications drive the career progression of Chefs who may move up the ranks in the same establishment or to a similar position in a larger establishment. 

Accomplished Chefs may be promoted to Executive Chef and eventually become Chef Manager, General Manager, Restaurant Manager, Food & Beverage Director, or Catering Manager. 

You could explore new avenues and study to become a Nutritionist or Dietitian or train as a Food Technology/Culinary Arts Teacher or Assessor and work for a college or training provider. 

You may be employed as a Private Chef, catering to weddings, functions, or events. One can also choose to sell speciality products like cheese, chocolate, or meats, research and develop new recipes, creative presentations, or foods. 

Seasoned Chefs could make food and product development, food blogging or opening their own restaurant viable career options. Other alternatives include working in food science, enforcing food safety standards, running public soup kitchens, and helping the government make food-related policies.

There will be intense competition for jobs at upscale restaurants, hotels, and casinos, where the pay is typically the highest. Applicants with business skills, previous work experience, and culinary creativity should have the best job prospects.

Continuing professional development (CPD) will help an active Chef build personal skills and proficiency through work-based learning, a professional activity, formal education, or self-directed learning. 

Entry-level positions are open to candidates willing to work hard, perform well, and move up the ladder. When they train on the job, especially in upscale restaurants, Chefs have access to several years of training and experience. They learn the same skills as in a formal education program.

Training opportunities differ depending on where you work. A large chain restaurant or contract catering company may offer more structured training than independent pubs and restaurants, which may have a more casual approach to training.

However, formal education will help bypass some rungs or jumpstart a culinary career. In addition, key professional bodies provide comprehensive resources for qualifications, training, and career development. They also allow members to access the latest industry news and articles.

Specialty or Versatility

Chefs are at the core of every kitchen - in charge of preparing and serving a diverse range of customers. Most have a speciality or preferred area of work, even though it may take time to find and settle into a niche. 

While French cuisine continues to exert influence on the industry worldwide, particularly in haute cuisine, it is often a Chef’s versatility that sets the seal on their marketability.

Essential Ingredients That Help You Stand Out

Successful Chefs have extensive knowledge of multicultural food preparation and cooking.

They are culinary artists who can easily complete fundamental tasks like chopping, dicing, sauteing, and grilling. They make their mark in the culinary world when they appreciate wine, create pastries, work with chocolate, understand food nutrition, learn sanitary practices, preserve food properly, plan a menu and prepare for a catering event with ease.

The best Chefs are passionate about pleasing their diners and creating an interesting combination of tastes and flavours.

Steps on Your Culinary Journey

A Chef de Partie or Section Chef has a variety of roles to choose from to help the sous chef or head chef prep, cook, and assemble delectable and timely meals. A pantry chef may be in charge of cold dishes while an entremetier takes care of soups, stews, rice and pasta. A saucier/sauté chef is responsible for sauces and hot hors d’oeuvres. Other roles include a fry chef or grill chef. 

As the second-in-command in the kitchen, a Sous Chef supervises the line chefs, prepares meals, reports to the head chef and runs the kitchen in the latter’s absence.

The position of Executive Chef/Head Cook/Chef de Cuisine marks a significant milestone in your career as a Chef. While overseeing the daily operations of the kitchen, you would find yourself handling the recruitment, training and management of the staff and ensuring a top-quality, cost-effective product minus the hands-on experience.

A Private Chef would typically work full-time for a single client, such as a corporate executive or diplomat, who needs to entertain regularly as part of their job description.

Dress For the Occasion

If you have to wear a uniform, check the colour and design with your employer. Make sure the jacket is loose and made of a breathable material like cotton to help you stay comfortable during a long shift around hot stoves and ovens. A pocket will make it easier to write notes and edit orders.

Invest in loose and baggy pants that enhance mobility and afford ventilation. Cargo pants with side pockets help carry essentials like pens and tasting spoons. Durable slip- and water-resistant chef shoes are your best bet to protect your feet, help bear the long hours spent standing, and minimise chances of slipping and tripping.

Tie back your hair if it is long. Cover it with a toque Blanche (the white hat usually associated with a Chef), skull cap, headscarf, mob cap, or hair net. Keep some spare hairnets in your locker for the day you forget to wear your usual work cap. 

And while not essential, a freshly washed handkerchief can go a long way in mopping up sweat during a particularly hectic routine in a hot kitchen.

Potential Pros & Cons of Freelancing vs Full-Time Employment

Freelancing Chefs have more flexible work schedules and locations. They fully own the business and can select their projects and clients. However, they experience inconsistent work and cash flow, which means more responsibility, effort and risk.

On the other hand, a full-time Chef has company-sponsored health benefits, insurance, and retirement plans. They have job security with a fixed, reliable source of income and guidance from their bosses. Yet, they may experience boredom due to a lack of flexibility, ownership, and variety.

When deciding between freelancing or being a full-time employee, consider the pros and cons to see what works best for you.

The “folds” in a Chef’s hat represent the many different ways the chef can cook an egg.

It can imply slaving over a hot stove while everyone else is having a good time, but what being a Chef boils down to is bringing to the table culinary masterpieces that can make your guests bless their stars and shower you with compliments.

A Chef must think like a scientist, organize like an accountant, plate like an artist, and cook like a grandma.