Chefs plan and organise the preparation and cooking of food in restaurants, hospitals, private catering businesses, airlines and many other places where food service is required.
The range of duties carried out by chefs will vary depending on where they work. Chefs may be required to work shifts, including weekends and public holidays. The work may be stressful, especially at peak hours of the day.
Chefs may perform the following tasks:
- design menus and estimate food and labour costs
- organise the purchase of food, kitchen supplies and equipment
- prepare and cook food
- portion and serve food
- understand hygiene regulations
- freeze and preserve foods.
A successful chef should exhibit the following personal requirements:
- a high level of personal cleanliness
- ability to organise efficient work schedules
- ability to work under pressure
- good communication skills
- flexibility to perform shift work
- ability to maintain control and composure in difficult situations
- creative flair
| Did you know? Just like a household kitchen, commercial kitchens use many common appliences to make their job easier. Dave Walia prepared and cooked a meal single-handedly for 1,081 guests in 50 hr. 30min. at Fissul, Silves, Algarve, Portugal between October 22-24, 1998!
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In order to obtain a trade certificate, chefs must undertake a four year apprenticeship. Throughout their apprenticeship, chefs are trained in all aspects of cooking and kitchen management. Chefs gather a wide and expert knowledge on a variety of different foodstuffs in order to recognise freshness and quality. Chefs also learn about health and nutrition.
On completion of their apprenticeship, chefs may chose to specialise in one area of cooking. Sometimes these chefs will be asked to work promoting foodstuffs or cooking equipment, or may even host their own cooking show or produce recipe books.
