Chef Training

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Training to Be a Chef? Here Is What You Can Expect While on the Job


So, you have decided that your passion lies in the culinary field and that nothing makes you happier than coming up with creative dishes and original flavour combinations. While training to be a chef, it may seem like a walk in the park because everything is already mapped out for you, but the reality is very different. Being a chef is one of the most high-pressure careers out there, but the rewards are worth it. If fine dining and cuisine truly bring your soul to life, then you are in for one fulfilling journey. For all those out there who are currently training as chefs, or who are considering it, we have compiled a list of some of the roles and responsibilities a chef must take on when running their own kitchen.


Creating, Crafting, and Perfecting

While food preparation seems like the gist of it, being a chef is so much more. Coming up with original, crowd-pleasing recipes may not always be as glamorous as one imagines, and neither is making the same meal over and over again. Chefs also need to plan menus, determine portion sizing, and decide on the presentation of all their meals. If this sounds like a lot of prep work, that’s because it is.


Supervising and Managing Staff

As a chef, you are the captain of the ship – and sinking is not an option. Chefs are tasked with overseeing the interviewing, hiring, and training of all kitchen staff. Chefs also need to coordinate the activities in the kitchen and ensure that everyone is at his or her stations, working together like a well-oiled machine. In order to do this, one must have exceptional leadership and social skills, and understand how to work with a variety of different personalities.


Keeping It Fresh

While the job may not always fall directly on their shoulders, chefs are ultimately responsible for quality control. This means that the food must always be fresh and kept in hygienic conditions. For this reason, chefs often have to deal with the restaurant’s food suppliers and check every shipment of fruit, vegetables, and meat coming in. Another responsibility that chefs have is to ensure that the food inventory and supplies are regularly checked and restocked, and work out just how much inventory the restaurant makes use of daily.


Health and Safety

A kitchen can be a breeding ground for all types of nasty bugs, which is why standard health and safety practices must always be upheld within the kitchen. The equipment is to be cleaned and disinfected regularly, old food may not go stale or rot, and employees are to maintain excellent personal hygiene.

While this might seem like a lot on the shoulders of one person, a chef who is trained correctly will be confident enough to see each task through. If you are interested in chef training, Capital Hotel School has professional chef qualifications (national and international certification) that will not only teach you fundamental cooking principles, but also everything else you may need to navigate through what may seem like a challenging career.

For more information, feel free to contact us or download one of our online brochures.

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