chef

The work

Chefs are responsible for preparing and cooking food, using a variety of cooking techniques. In large kitchens they are 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 'maitre de cuisine', is responsible for running the entire kitchen. Their duties will usually include:

• planning a menu
• dealing with suppliers
• managing the budget 
• organising staff
• monitoring and maintaining the quality of the food the kitchen produces.

A chef in training is usually known as a commis chef. They spend time in each department learning different techniques, and understanding how to look after kitchen equipment and utensils.

The person in charge of a section of the kitchen is known as a chef de partie (or section chef). They report to the sous chef (or under-chef), who has experience in every department and can run the kitchen on behalf of the head chef if necessary.

A chef or cook in a smaller kitchen may also be responsible for cleaning and tidying up, and serving customers.

Hours and Environment

As a chef, you will often start work early in the morning and finish late at night. Working weekends and public holidays is common. Some employers run a split shift rota system. You may work more regular hours if you work as a chef with a contract caterer. Part-time, casual and seasonal work is available in this area.

As a chef you will work in a hot and humid environment. Your work can become very challenging especially around key meal times. You will wear an overall, apron and hat to protect your clothing and for hygiene reasons. You must be aware of relevant health and safety and hygiene regulations, and work within strict guidelines. 

Skills and Interests

To be a chef, you need:

• a keen interest in food and cooking
• 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
• strong communication and leadership skills
• the ability to manage a budget.

Entry

You will not usually need any formal academic qualifications to start work as a trainee (commis) chef. Some employers will prefer you to have a good general standard of education, possibly including some GCSEs (A-E)/S grades (1-5) in English and maths.

There are courses you can do that will help prepare you for work as a chef, including:

• GCSEs in Catering, or Hospitality and Catering 
• Level 2 Diploma in Professional Cookery (awarded by ASET or City and Guilds)
• BTEC National Certificate/Diploma in Hospitality, or Hospitality Supervision.

Please check with colleges or universities for course entry requirements.

You can study subjects such as professional cookery, culinary arts management, and hospitality management at foundation degree, BTEC HNC/HND, and degree level. Some courses include a high percentage of practical kitchen experience, which may enable you to begin your formal career in the kitchen at a higher level (instead of working your way up from junior or commis chef).

In Scotland, there are number of qualifications which can help you get into this field, including an SQA Higher in Professional Cookery and an SQA Intermediate 1 and 2 available in Hospitality. Check with individual institutions for entry details.

You may be able to get into this job through an apprenticeship scheme. Funding for apprenticeships is available for 16-24 year olds and some over-25s. To find out more, visit www.apprenticeships.org.uk. For information about apprenticeships in other parts of the UK, see Scotland, Wales and Northern Ireland.

Training

As a trainee chef you can work towards NVQ/SVQ qualifications, in subjects such as:

• Hospitality, Level 1
• Food Processing and Cooking, Level 2
• Professional Cookery, levels 2 and 3
• Hospitality Supervision, Level 3.

Springboard has details of training opportunities and relevant qualifications for the level at which you are working; check Further Information for details.

As an experienced chef you can develop more advanced skills and help your career by studying part-time towards qualifications such as a foundation degree, BTEC HNC/HND, or degree in professional cookery, culinary arts management, or hospitality management (previously mentioned in Entry).

Opportunities

There are opportunities throughout the UK for chefs and cooks in every area of the industry, including hotels, restaurants, wine bars and cafes. As a chef you will also find opportunities for work within business and industry, in education, the Health Service and the Armed Forces.

More than half the restaurants in the UK are owner-managed or run in partnership - and many are owned and run by chefs. Some experienced chefs set up their own contract catering businesses.

With qualifications and on-the-job experience, you may progress to head chef. Opportunities for promotion will be greatest in larger kitchens. As an experienced chef, you may be able to move into management in a related field or go on to train and teach in this area. With further study, it may be possible to move into a related area such as nutrition, consumer science (also known as home economics) or food technology.

Annual Income

Figures are intended as a guideline only.

A junior (commis) chef can earn around £11,000 a year.
Section chefs (chefs de partie) can earn up to around £17,000.
A second chef (sous chef) may earn up to £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.

Further information

2nd Floor
Armstrong House
38 Market Square
Uxbridge
Middlesex
UB8 1LH
Tel: 0870 060 2550

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