Chef job profile | Prospects.ac.uk

You'll need technical cooking skills, creativity and a passion for food to be a successful chef in a competitive industry that requires commitment and resilience

As a chef, you'll prepare, cook and present high quality food that tastes great and is visually appealing. As you gain experience, you'll go beyond simply following recipes and will also create menus and develop new dishes.

As your career progresses you will also manage junior chefs and other kitchen staff, oversee food safety and hygiene practices, and control inventory and budgets. You will also have overall responsibility for the standard of food, quality and taste.

Whether working in a small independent restaurant or a prestigious Michelin-starred kitchen, you'll play a vital role in shaping memorable dining experiences.

Types of chef

Chefs typically progress through the following roles:

commis (junior) chef - entry-level position focused on learning the fundamentals
chef de partie (section chef) - qualified chef responsible for managing a specific station (section) within the kitchen
sous chef - the second-in-command, supporting the head chef and managing daily operations
head chef (executive chef or chef de cuisine) - the leader of the kitchen, responsible for overall management, creativity and performance.

In some catering venues, such as smaller kitchens, you may be referred to as a general chef.

Responsibilities

Tasks and job titles can vary depending on your level of experience, the type of cuisine you specialise in and the nature of your workplace.

As a commis, apprentice or trainee chef, you'll build foundational kitchen skills and support more senior chefs by:

learning basic cooking techniques, including measuring ingredients, knife skills and handling food safely
checking stock levels, accepting deliveries and monitoring food expiry dates
assisting the chef de partie with food preparation, basic cooking and plating across various stations
keeping the kitchen area clean and tidy
following instructions carefully and working effectively as part of a team.

With experience, you can progress to first commis chef, taking on greater responsibility and more complex tasks.

Working as a chef de partie or section chef, you'll:

manage a designated kitchen station such as meat, sauces, fish or pastry
supervise the preparation, cooking and assembling of dishes, making sure that they go out on time
assist the sous chef or head chef in areas such as menu development
carry out regular food safety and hygiene checks
monitor stock levels, manage orders and work within set budgets
delegate task to junior chefs.

In a sous chef role, you will:

carry out the head chef's vision and maintain high kitchen standards
manage the day-to-day running of the kitchen, ensuring everything runs smoothly
oversee food orders, inventory management and budgeting
train and mentor junior kitchen staff
oversee strict hygiene and cleanliness standards
lead the kitchen when the head chef is away
prepare and plate dishes and contribute to menu design.

Operating as a head chef, executive chef or chef de cuisine, you'll:

have ultimate responsibility for overall kitchen performance and reputation
create a vision for the cuisine, setting high standards for food quality and presentation
design innovative and inspiring menus
taste and approve dishes to ensure consistency and excellence before service
recruit, motivate and manage staff, creating a positive working environment
inspire your team and delegate tasks effectively
manage relationships with suppliers, oversee deliveries and manage the kitchen budget.

In this role, you may spend less time cooking and more time managing, mentoring and driving the creative direction of the kitchen.

Salary

Typical starting salaries are between £13,500 and £20,000. Entry-level salaries can be low but must be at least the national minimum wage, which varies depending on your age and whether you're an apprentice. As an experienced commis chef, you may earn more.
Sous chefs can earn from £28,000 to £45,000.
Head chefs can expect higher salaries of £35,000 to in excess of £60,000.

Salaries vary significantly depending on the type of employer and location. A sous chef in a Michelin-starred restaurant, for example, may earn more than someone in an equivalent position in contract catering. Similarly, a chef in a fast-food restaurant will most likely have a lower salary than one in a fine dining restaurant.

Salary levels also depend on your qualifications, skills, experience and level of responsibility.

Income figures are intended as a guide only.

Working hours

Being a chef isn't a typical nine to five job, and you must be prepared to work unsociable hours. While some roles may offer set days and regular hours - particularly in contract catering or institutional settings such as schools - you will often work early mornings, evenings, weekends and bank holidays, especially in hospitality and fine dining environments.

Most chefs typically work between 40 and 45 hours per week, but you may work more hours, especially in high-pressure kitchens or during busy periods. Shifts can be long, sometimes lasting up to 12 hours a day.

The working time directive limits contracted hours to 48 hours per week. However, you can opt out of this directive if you're willing to work longer hours. In some cases, chefs may work between 48 and 60 hours per week, particularly in senior roles or during peak seasons.

What to expect

You'll often work long hours on your feet in a fast-paced, high-pressure environment, which can also be hot and humid. Achieving a healthy work/life balance can be a challenge, but being part of a successful team that produces great food can be extremely rewarding.
Jobs are available throughout the UK and internationally. Settings range from restaurants and hotels to private catering and cruise ships. There may be opportunities to travel and learn about different cuisines, allowing you to enhance your skills and broaden your experience.
Women remain underrepresented in the profession, particularly in senior roles.
The traditional uniform is chef whites. Hygiene and health and safety are vital, so wearing a hat and an apron is standard.
Some roles may require travel, especially if you work freelance or for a company with multiple locations. Some establishments provide on-site accommodation, particularly for seasonal roles.

Qualifications

You don't need a degree to become a chef. However, an HNC, HND, foundation degree or degree in the following subjects will help you to gain the knowledge and essential skills needed to become a chef:

culinary arts
culinary arts management
future food and culinary management
professional chef
professional cookery.

Many of these degrees include a work placement, giving you valuable real-life industry experience of working in a professional kitchen.

If you don't have a degree, you could take a college course to get into the industry. Courses range from introductory Level 1 and Level 2 to advanced Level 4. Qualifications are available in subjects such as:

food and beverage service
food preparation and cooking
culinary skills
professional cookery
culinary arts.

It's also possible to complete a T Level Professional Chef or Catering qualification.

You can also become a chef by doing an apprenticeship. Apprenticeships combine paid work and study for a qualification, so that you can train on the job. Apprenticeships are available at different levels and include:

Level 2 commis chef and production chef intermediate apprenticeships
Level 3 chef de partie and pastry chef advanced apprenticeships
Level 4 senior culinary chef higher apprenticeship.

Find an apprenticeship.

You can also train to be a chef by doing an apprenticeship in the armed forces.

It's also possible to start as a kitchen assistant or trainee commis chef and work your way up.

You will also need qualifications in food safety and hygiene, which are provided by a range of training providers.

Skills

You'll need to have:

a passion for cooking
technical cooking skills - including knowing how to prepare, cook, store and serve food
food knowledge and creativity to experiment with ingredients and come up with new menu ideas
active listening skills and the ability to follow instructions
organisational and time management skills
teamwork and communication skills
the ability to accept criticism and to learn from it
attention to detail to ensure consistent, high standards
self-motivation, determination, confidence and resilience
the ability to remain calm while working under pressure in a fast-paced environment
commitment and loyalty
good numeracy and literacy skills
the ability to work without supervision
(for senior roles) the ability to lead and motivate a team.

You'll also need knowledge of food hygiene and health and safety legislation, as well as a high standard of personal hygiene.

Foreign language skills are also valuable if you want to work abroad.

Work experience

You'll need work experience in a kitchen to help develop your technical skills and gain first-hand experience of the fast-paced nature of a professional kitchen.

If you're studying for a cooking related HNC, HND, foundation degree or degree, you may have the opportunity to take a year-long work placement as part of your course. As well as honing your technical skills, you'll also get an insight into kitchen management, teamwork and menu development. You'll also have the opportunity to build a network of contacts.

Doing an internship abroad can broaden your understanding of global food cultures and provide insights into cooking and ingredients in specific countries or regions of a country.

Other ways of getting experience include part-time paid work in a restaurant, café or pub kitchen alongside your studies. Starting in an entry-level role such as a kitchen assistant, commis chef or even front-of-house staff can help you learn the basics of food preparation, customer service and working under pressure. You may also be able to get a temporary contract in a catering role through a recruitment agency during the holidays.

Volunteering can be another valuable way of getting experience. This could be through working in a charity's restaurant or café, helping with preparation, cooking and serving, or at an event or community kitchen. See, for example, projects such as FoodCycle.

To improve your chances further, you could enrol on short cookery courses or workshops in a specific skill such as pastry making. You could also write a food blog or enter cooking competitions to show your creativity and raise your profile.

Find out more about the different kinds of work experience and internships that are available.

Employers

Jobs are available across a range of industries. While restaurants and hospitality businesses are the most common employers, chefs are also in demand in settings that extend beyond traditional kitchens.

Job opportunities can be found in:

chain restaurants
Michelin-starred and AA Rosette-awarded restaurants
pubs, gastropubs and bars
cafés and bistros
educational settings (schools, colleges and universities)
NHS and private hospitals
care homes and hospices
hotel restaurants
large businesses (corporate catering)
sport and leisure facilities (such as theme parks, golf clubs and holiday resorts)
the armed forces
contract catering companies
cruise ships.

It's also possible to work as a chef for a private household or for a business catering for private functions and events.

Look for job vacancies at:

The websites of major hotel groups, restaurant chains and contract catering companies also advertise vacancies.

Specialist recruitment agencies also advertise vacancies.

Professional development

Training opportunities vary depending on where you work. A large chain restaurant or contract catering company will usually provide you with structured training. Independent pubs or restaurants are more likely to offer on-the-job training on a more informal basis.

Key areas of training include:

food safety and hygiene regulations
allergen awareness and anaphylaxis response
handling and storage of ingredients and stock rotation
company policies and procedures.

You can also develop specific skills by taking courses in areas such as:

sauce making
patisserie and confectionery
pastry and baking
meat butchery and cookery
fish preparation
cordon bleu techniques.

Professional bodies and associations provide access to industry news, training opportunities and events. Relevant bodies include:

Career prospects

You'll typically start in an entry-level position, such as commis chef or kitchen assistant, where you'll focus on learning the basics of food preparation, kitchen safety and hygiene practices while working under the supervision of more experienced chefs.

You'll typically progress into the role of chef de partie (station chef), where you'll manage a specific section of the kitchen, such as pastry, grill or sauce.

Working in prestigious restaurants, gaining recognition from industry awards or training under renowned chefs can significantly enhance your reputation and open doors to higher-level roles.

Experienced chefs can be promoted to sous chef, responsible for managing staff, overseeing operations and supporting the head chef. The ultimate goal for many is to become a head chef or executive chef, with overall responsibility for the kitchen's performance and reputation. It takes time and commitment to become a head chef, and you'll need significant knowledge of food, leadership and budgeting.

Due to the range of cuisines and settings, it's common for chefs to learn by working in various kitchens throughout their career. You may choose to leave your current role for a new challenge in the same kitchen, or a similar position in another environment. Depending on your aims, you may need to travel or even relocate to access the opportunity you're looking for.

The hospitality sector is constantly evolving and there are opportunities to specialise in areas such as plant-based cuisine, sustainably sourced food and fusion cuisine.

Some chefs choose to branch out into areas such as food consultancy or teaching or launch their own businesses, including restaurants, catering companies or food products.

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