Both chefs and professional cooks play an essential role in any kitchen. However, while both roles are critical, there are some crucial differences between the two. Usually, professional chefs are responsible for creating innovative recipes from scratch, understanding flavour profiles, and comprehending fresh ingredients. They’ve risen through the ranks of the kitchen, subsequently wielding greater authority than their professional cook counterparts. Professional chefs have many responsibilities, including overseeing all culinary operations, cooks, and kitchen hands. Professional cooks, on the other hand, support the chef and follow pre-established recipes and protocols. Both positions are critical for the success of a well-run professional kitchen.
Understanding the Different Roles of Cooks and Chefs
Both professional chefs and cooks have a range of roles and responsibilities within the kitchen. Professional cooks might occupy one of several roles, including stagiaires (also known as apprentices or interns), kitchen porters (assistants who help with food preparation and cleaning duties), junior cooks who work under the supervision of line cooks, and line cooks who work at specific food stations and are responsible for working with particular ingredients and processes.
Professional chefs can also occupy many roles, depending on their training, interest and expertise. Popular roles include chef de partie (who runs individual stations), sous chefs (also known as deputy chefs), head chefs who run the kitchen day to day, and executive chefs who manage overarching operations such as costs, varying locations, and the business side of things.
Since chefs also embody in-depth knowledge about flavours and recipe creation, their qualification takes longer to complete. At CHS Hotel School, a Professional Chef qualification takes three years to complete, whereas a Professional Cook qualification takes one year. Nonetheless, both roles are pertinent to the success of a fully functioning professional kitchen.
Explore our Course Offerings at CHS Hotel School
Whether you have dreams of becoming a professional cook or chef, CHS is the place for you. We offer students internationally recognised qualifications that combine theoretical learning with real-world, integrated learning experiences to ensure that they can confidently handle any professional kitchen. Our relevant full-time courses include the following:
- Professional Cook Qualification: A one-year, full-time course. This is a brilliant choice for students who want to access a direct pathway from kitchen support to professional chefs. The course gives students grounding in all elements of the kitchen, including preparation, organisation, planning, execution, and finishing food in line with hospitality standards. We also fully prepare students with integrated learning so that they can gain hands-on experience in a reputable restaurant, hotel, guesthouse, or conference centre.
- Professional Chef Qualification: A three-year, full-time course. During the full-time chef course, students will gain in-depth knowledge of all elements of a professional kitchen. Courses cover a myriad of topics, including food and workplace safety, financial management, environmental awareness, nutrition, food preparation, food ingredients and beverages, world cuisine, management, supervision, and planning, and food items and dishes. Students will also have the opportunity for integrated work placement to glean hands-on kitchen experience.
Explore CHS Hotel School Today
If you’re ready to embark on a career in the world of cuisine and hospitality, contact us and we will happily advise you on the next steps. Prospective students can also visit our establishment to get a feel for the campus, explore our state-of-the-art facilities, and ask pertinent questions relating to their future culinary careers.
