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Chefs

Description

Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.

Main 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.

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.

Testimonials

Local Prospects

Catering is one of our key growth sectors.  There is a predicted 10% rise in demand for this occupation in our area.

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