What does a chef do?
Are you passionate about food, with an eye for detail?
Would you like to work in a dynamic, creative environment?
A chef is responsible for the preparation, seasoning, cooking and presentation of salads, soups, fish, meats, vegetables, desserts, and other foods in a range of commercial settings e.g. restaurants, café’s, schools, cafeterias, businesses, hospitals, and other institutions.
A chef may perform the following tasks:
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prepare in advance entrees, vegetables and desserts listed on the menu, and divide food into portions
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prepare and cook customer’s orders individually
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plan menus and price items according to food and labour costs
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prepare sauces and arrange and garnish food
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preserve and freeze food
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inspect supplies, work areas and equipment
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plan rosters and train, supervise and oversee kitchen workers and fellow chefs, demonstrate and advise on cooking procedures
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explain and reinforce hygiene regulations
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wash pots, pans, dishes, utensils, and other cook equipment.
A chef may also take responsibility for:
The personal qualities required by a chef include:
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A developed sense of taste and smell - chefs need to be sensitive to flavours, as well as having an eye for colour and composition of a dish.
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A creative streak - while chefs learn to cook traditional dishes, successful chefs experiment to create new dishes.
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The ability to work in a team - food production is a process where the kitchen works as a team to create the different elements of a meal. A chef not only needs to manage, but also to delegate and to work with others.
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The determination to work hard - chefs often work long unsociable hours. Chefs are usually required to work evenings and weekends. Food preparation is a fast-paced environment where you have to think on your feet.
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A flair for planning and organisation - producing a meal to commercial standards requires the ability to plan ahead and keep your cool in a high pressure environment.