Chefs can be responsible for several tasks in a professional kitchen, from preparing pastry dishes to menu development. The term 'chef' usually encompasses a number of different positions based on kitchen hierarchy. Commis Chef is the most junior role, moving through Chef de Partie and Sous Chef, leading up to Head Chef. Generally speaking, chefs of all levels will have the following responsibilities to greater and lesser degrees:
1. Prepare and cook dishes
2. Run a particular food station in the kitchen
3. Work as part of a team
4. Use fundamental knowledge of cookery and knife skills
5. Understand how to handle and prepare a variety of ingredients
6. Maintain food hygiene and kitchen cleanliness
Higher-level roles have increased responsibility, and often require management and communication skills, liaising with suppliers, arranging deliveries, and designing menus. It's important to note that while catering college can offer good fundamentals, experience, drive and skills are often the most important qualities for a career as a chef. Skills that will be useful to chefs of all stripes include:
1. Able to work well under pressure
2. Technical cooking skills
3. Self-motivation
4. Organisation
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