What will you do?
You compose menus, develop new recipes, prepare dishes and plate them with care. You supervise the preparation, check deliveries, follow up on stock and train your team members. As a kitchen chef or head chef you coordinate the team, always keeping an eye on quality and budget.
- Compose menus and develop new recipes
- Supervise the preparation of dishes
- Check the plating of the dishes
- Check deliveries and follow up on stock
- Train team members and coordinate the kitchen team
- Work food safe, hygienic and cost conscious
Skills to develop
- Knowledge of food safety and hygiene rules
- Able to lead and motivate a team
- Creativity in composing menus and recipes
- Stress resistant during busy services
- Cost conscious within a set budget
- Flexible for evening and weekend work
Your foundation for this occupation
Learn knife skills, cooking methods and kitchen organisation. Recipes, portions and allergen information must align.
From preparation to your first day
Develop the practical skills
Practise mise en place and finishing dishes together during a service simulation.
Check your work
Check flavour, doneness, presentation and storage instructions; separate raw and prepared foods.
How can you grow?
Specialise in a cuisine, section or menu development.
Frequently asked questions
Why does mise en place matter?
Preparation determines timely service. Missing garnishes or unclear portions disrupt the whole kitchen team.