Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
Qualifications
There are no formal academic requirements. Training is provided off- and on-the-job. NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available. Apprenticeships leading to an NVQ/SVQ at Level 3 are also available. Courses are also run by private cookery schools.
Typical tasks
requisitions or purchases and examines foodstuffs from suppliers to ensure quality;
plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes;
supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen;
ensures relevant hygiene and health and safety standards are maintained within the kitchen;
plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
Common job titles
Chef
Chef, pastry
Chef, head
Chef de partie
Chef de cuisine
Garde-manger
Owner-chef
Chef-manager
Bhandary
Chef, development
Education background
Destination of Leavers survey, supplied by the Higher Education Statistics.
Compare Chefs with other careers
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Ranked 261st out of 355 careers for highest average pay.
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