Job Title:
Chef / Restauranteur
Number Of Years Dedicated To This Field Of Work or Lifestyle:
8
Category Of Work:
Employment – Paid Work
Country / Area of Work:
United Kingdom
Industry:
Hospitality/Travel
Type:
Employment
Key Skills For The Job:
Ability to cook, organise, work efficiently and quickly to a specified set of instructions.
Vital Key Skill:
Cooking
Your Personal Experience Of Entering This Role:
Learnt On The Job
Tips For Undertaking This Work:
Be prepared for long hours, hard work and starting at the bottom to work your way up.
Most chefs began as pot washers.
Future Progression Or Developments:
Working your way up the ladder, gaining experience. There are many options to work in restaurants, own your own, or become an executive chef on a cruise line or manage a chain – so many possibilities.
Listen more. I learned from an amazing chef, but when I think back, I discarded information I thought at the time was irrelevant, but actually years later, was very important. Listen, watch and practice.
What Are The ‘tools of the trade’ Used Daily:
Knives!
Kitchen equipment – blenders, mixers, choppers.
Hots – grills, ovens, hobs, microwaves, fridges etc.
A Typical Day’s Duties:
Depending on level – I was head chef as we owned the restaurant.
I arrived, set up for the day, undertake daily cleaning list and required paperwork for checks on equipment such as fridge temperatures. Complete any prep needed before service. Design and price a specials board.
During service, prepare and cook meals as requested. After service, clean down, prepare a list of tasks before evening service. At the end of the day, fully clean down all equipment and scrub the floor, leaving it ready for the next day.
Is Travelling A Regularly Part Of This Work:
No
Weekly Working Hours:
Full Time
Type Of Hours Arrangement:
Hours By Rota / Roster – Changes Regularly
The Best Thing About The Work You Do:
The adrenaline rush of a good service. No matter how busy you are, knowing you kept up, maintained standards and people enjoyed the food you made for them is a real buzz. Being proud of what you send out or create is important.
Your Least Favorite Thing About The Work You Do:
Cleaning the grease trap! It is an awful smelly horrific job, but it has to be done!
Any Duties You Hadn’t Anticipated Prior To Undertaking The Work:
Paperwork. You assume being a chef will mean cooking. But there is a paperwork side to comply with health and hygiene standards that is sometimes a little ridiculous! But has to be completed all the same.
The Top Perks Of The Work:
Tips! Creating and experimenting with good food, learning how to be the best cook you can from a great kitchen team.
Other Work In The Same Sector:
There are many different chef roles – head, sous, commis, pastry, fish, meat, etc. Some choose to specialise, some choose to learn a little in all. It all depends where you want to be eventually – Michelin guide books or gastro pubs. Chefs can also go on to manage chains and establishments or perhaps cruise liner catering. Cheffing can take you all over the world – on yachts, chalets, or just your local pub.
Additional Info You Wish To Share:
You need to be tough and have thick skin. A kitchen environment will be hot, sweaty, and the language is often appalling. It is very high stress, and you need to be able to prove yourself no matter how many times you have to wash up. Everyone works as one, and you are respected for what you bring to the kitchen. The rewards are fantastic, there is nothing at all like the buzz of a great service.
