| Chef/cook. Chefs must master both standard and | | | | health and safety in the kitchen. Anyone looking |
| creative techniques in order to bring high quality | | | | to become an Assistant Chef needs to have a |
| food to their customers. | | | | keen interest in catering as well as a fair amount |
| To become a chef you must go through a | | | | of experience in a similar role. |
| significant amount of training in order to reach the | | | | Commis Chef |
| required industry standard and develop their own | | | | Taking on the role of a Commis Chef provides a |
| unique techniques within the trade. Some of the | | | | step into the Catering Industry. It is a very basic |
| core skills for being a Chef include creativity, | | | | role which requires a large amount of hard work |
| teamwork, organization and a heightened sense of | | | | and mundane tasks to be completed. It is purely |
| taste. Some of the more experienced Chefs have | | | | an entry level position where you will learn the |
| the ability to discover very subtle flavours which | | | | basics of the industry. |
| can make or break a dish. | | | | Pastry Chef |
| Kitchen Manager | | | | A Pastry Chef takes over a specific area of the |
| A career in kitchen management involves | | | | kitchen where they make breads, puddings, |
| supervising kitchen staff, making sure staff are | | | | pastries. A Pastry Chef can work inn a large |
| cooking and performing to high standards, doing | | | | range of environments such as bakeries, hotels, |
| health and safety checks and keeping the kitchen | | | | restaurants and Cafes. A Pastry Chef is required |
| clean and organised. Some of the tasks that a | | | | to order new ingredients, plan and design new |
| kitchen manager would oversee are things like | | | | dishes and perform research into creative |
| food preparation, inventory, cleaning and any | | | | techniques and dishes. |
| special events taking place. The kitchen manager | | | | Head Chef |
| is responsible for all the staff who work in the | | | | A head Chef is a highly important role in any |
| kitchen. They need to be very organised and | | | | restaurant. Their decisions and creative flair can |
| have the ability to pay attention to detail in order | | | | lead to a restaurant being a success or failure. |
| to deliver the highest quality food to customers. | | | | They need to know how to please customers as |
| Assistant chef | | | | well as present them with new and exciting |
| An Assistant Chef works directly under the | | | | dishes. Every member of staff in the kitchen |
| supervision of a Head Chef and provides | | | | must report to the Head Chef. Some of the main |
| assistance and support in all aspects of food | | | | decision that a Head Chef has to undertake are |
| preparation and delivery. This role offers the | | | | deciding the menu, how often the menu changes, |
| opportunity to learn about special ingredients, | | | | the size of portions and the specials for the day. |
| portion control, stock take, and an awareness of | | | | |