How to Become a Professional Chef-Training Tale

Have you ever dreamed of turning your culinary passion into a career? The world of professional chefs is exciting, fast-paced, and incredibly rewarding. From plating beautiful dishes to leading a team in a bustling kitchen, there’s a reason why so many people aspire to wear the coveted chef’s hat.

But how exactly do you become a professional chef? This blog will be your guide, taking you through every step of the journey, from honing your skills to landing your dream job in a restaurant kitchen. This roadmap will provide you with the knowledge and resources you need to succeed.

What does a chef do?

A chef wears many hats, but at the heart of it all, they are culinary leaders. Here’s a glimpse into the exciting world of chefs:

They oversee all aspects of food preparation, ensuring the highest quality and taste. They create menus, source ingredients, and skillfully execute dishes that tantalise the taste buds.
Chefs manage a kitchen team, delegate tasks, ensure food safety, and maintain a smooth workflow. They also play a role in training and mentoring junior chefs.
They require good planning and cost-control skills. They also need to understand the business side of food. They might be involved in ordering supplies, managing inventory, and keeping an eye on food budgets.
Chefs are passionate about food! They experiment with flavours, develop new dishes, and beautifully plate their creations, transforming everyday ingredients into edible art.
Chefs collaborate with kitchen staff, servers, and other departments to ensure a seamless dining experience. They also communicate effectively with vendors and suppliers to get the freshest ingredients.

What Are the Different Types of Chefs?

There are various chef roles in modern kitchens, so it’s important to consider which one you aspire to fulfil.

Executive Chef (Chef de Cuisine): The Executive Chef is the boss of the kitchen. They create menus, manage the kitchen staff, and make sure everything runs smoothly. They also handle things like budgeting and ordering supplies. Their job is to keep the kitchen innovative and maintain high standards.
Sous Chef (Second in Command): The Sous Chef is the Executive Chef’s main assistant. They help plan menus, supervise the kitchen staff, and ensure food quality. When the Executive Chef is away, the Sous Chef takes charge. They also train and mentor junior chefs.
Station Chef (Chef de Partie): Station Chefs are in charge of specific areas of the kitchen, like the grill, sauté, or pastry station. Each Station Chef specializes in a certain type of cooking. They prepare ingredients, cook dishes, and keep their area clean. In larger kitchens, there can be multiple Station Chefs.
Commis Chef (Junior Chef): The Commis Chef is an entry-level position, often for recent culinary school graduates. They do basic tasks like food prep, chopping vegetables, and helping with cooking. This role is important for gaining experience and developing cooking skills.