As a chef you would prepare food in the kitchen of a restaurant or for outside catering. The term 'cook' is used more in places such as schools, colleges, hospitals and business canteens. You would be likely to start your training as Commis Chefs (junior or apprentice chefs).
You learn about each of the different sections, how to make sauces and desserts, and how to cook meat and fish. You also learn how to use kitchen equipment safely - from sharp knives to professional mixers. Head chefs are in charge of the whole kitchen, the quality of the food and the teams of chefs.
They have to plan the menu, order supplies of ingredients, manage the budget and keep the kitchen running efficiently. To do this work you need to enjoy cooking, cope with several tasks at once and use creativity and imagination to make food look good.
The basic working week is 40 hours, but there may also be overtime during busy periods. Large, busy kitchens are hot, steamy, noisy and hectic places to work, and chefs can be under a lot of pressure to prepare meals quickly without sacrificing quality. You would be on your feet in the kitchen for most of the time.
Fast Food Assistant
The basic working week is 40 hours, but there may also be overtime during busy periods.
Large, busy kitchens are hot, steamy, noisy and hectic places to work, and chefs can be under a lot of pressure to prepare meals quickly without sacrificing quality. You would be on your feet in the kitchen for most of the time.
Starting work as a kitchen porter and working your way up can be fast, depending on your skill, creativity and loyalty to the Head Chef. Salaries start at the minimum wage and increases in salary are difficult unless you are totally dedicated to attaining the attention of the Head Chef for your culinary skills.
The work is hard, very busy, sometimes absolutely frenetic and you will need dedication to become more than just “another chef”. The basic working week is 40 hours, but there may also be overtime during busy periods.
