Chefs prepare food in the kitchen of a restaurant or, sometimes, for an outside catering company. The role of a chef varies depending on the level of experience and responsibility, and also the type of operation and style of food offered:
- commis chefs (trainee or apprentice chefs) spend time in each section of the kitchen, learning how to make sauces and desserts, and how to cook meat and fish
- chefs de partie run a section of the kitchen, such as sauces, pastries, the larder or grill, or they deal with a range of dishes from the menu, such as all the cold dishes
- sous chefs are more senior and may deputise in the absence of the head chef
- head chefs are in charge of the whole kitchen and are responsible for creating and producing food of the highest quality.
Chefs almost always work shifts, and may put in overtime during busy periods. Chefs working for a contract caterer may work more regular hours. Kitchens are hot, steamy, noisy and hectic places to work. Chefs are under a lot of pressure to prepare meals quickly without reducing quality. They are on their feet for most of the time.
Salaries for chefs range from around €25,000 to €85,000 a year, or more.
Chefs should:
- be able to stay calm under pressure
- be able to cope with several tasks at once
- work effectively as part of a team
- use creativity and imagination in food presentation
- have a real passion for food and the industry.
In smaller restaurants, head chefs prepare and cook the food themselves, possibly with the help of a few assistants. They may also serve diners and clean up. Chef patrons have their own restaurant, and do all the cooking and management.
Hours and environment
Chefs almost always work shifts, and may put in overtime during busy periods. The basic working week is around 40 hours, although this varies according to the nature of the business. Most chefs work late evenings, weekends and bank holidays as this is the time when restaurants are at their busiest.
Chefs working for a contract caterer may work more regular hours. Many caterers, though, specialise in providing food for entertainment events, which means a large amount of evening and weekend work.
Part-time, casual or seasonal work is often available.
Skills and personal qualities
Chefs should:
- be able to stay calm under pressure
- be able to cope with several tasks at once
- work effectively as part of a team
- use creativity and imagination in food presentation
- be patient when doing routine tasks such as slicing vegetables
- be good communicators, organisers and managers
- understand health, safety and hygiene requirements
- be able to work with figures, if they are responsible for budgets.
Interests
It is important to:
- have a real passion for food and the industry
- be creative and have an eye for detail.
Getting in
To become a chef you need to do a full-time college course, or find a kitchen to take you as a trainee, with day or block release college course.
Useful Links:
Restaurants Association of Ireland
Northern Ireland Apprenticeships