Chef career guide

What a Chef does

A chef plans and prepares food in places such as restaurants, hotels, cafés, catering businesses, and institutions. The role can include:

• Preparing ingredients and cooking dishes
• Planning menus and estimating food needs
• Checking food quality, storage, and kitchen cleanliness
• Following food safety rules and managing allergens
• Coordinating kitchen staff and keeping service on schedule
• Monitoring supplies and reducing food waste

Duties vary by workplace and seniority. Some chefs focus mainly on cooking; others spend more time managing people, menus, and budgets.

A typical day

A chef’s day often starts before food service. They may check deliveries, inspect ingredients, prepare sauces and other components, and organize the kitchen. During service, they cook or oversee dishes, coordinate with the team, and respond to orders. Afterward, they may clean and close the kitchen, record stock needs, and prepare for the next shift.

Hours can include evenings, weekends, and holidays. Shifts may be long or busy, and the work is often done standing in a hot, fast-moving environment.

Skills you need

• Cooking ability: Prepare food consistently and use kitchen equipment safely.
• Organization: Keep ingredients, tasks, and work areas in order.
• Time management: Coordinate several dishes and deadlines at once.
• Teamwork and communication: Work closely with kitchen and service staff.
• Attention to detail: Follow recipes, portion sizes, presentation standards, and food safety procedures.
• Stamina and composure: Stay focused during busy periods.
• Adaptability: Adjust to changing orders, ingredient availability, or customer needs.
• Leadership: For senior roles, train staff, delegate work, and give clear feedback.

How to become one

Education

A culinary program can teach cooking techniques, kitchen operations, and food safety. It may be useful, but it is not always required. Some chefs learn through supervised work and experience.

Certifications

Requirements depend on where you work. Food safety or food-handler training may be required by local rules or employers. Other culinary qualifications may help demonstrate skills, but check which credentials are recognized in your area.

Entry routes

• Apply for an entry-level kitchen role, such as kitchen assistant, food preparation worker, or commis chef.
• Look for an apprenticeship or structured workplace training program.
• Study at a culinary school, then gain practical experience in a professional kitchen.
• Build experience in different stations and ask for feedback from experienced chefs.

Follow workplace safety instructions, learn proper food handling, and keep a record of your training and experience.

Career path

A typical progression might be:

• Kitchen assistant or food preparation worker: Support preparation, cleaning, and basic kitchen tasks.
• Commis chef: Learn techniques and work under supervision, often rotating between stations.
• Chef de partie: Run a section of the kitchen, such as sauces, grill, or pastry.
• Sous chef: Help manage the kitchen team and daily operations.
• Head chef or executive chef: Lead the kitchen, oversee menus and staffing, and manage costs.

Titles and responsibilities vary between workplaces. Some chefs specialize in areas such as pastry, baking, or a particular style of cuisine. Others move into catering, food product development, teaching, or kitchen management.

Is it right for you?

Being a chef may suit you if you enjoy preparing food, learning practical skills, and working as part of a team under time pressure. Consider whether you are comfortable with physical work, heat, changing shifts, and busy service periods. If possible, try a short placement, kitchen job, or training session to experience the environment before committing.

Current pay is in the salary guide.