Head Chef

The Natural Responsibility of the Head Chef....

The Head Chef, who may also be known as the executive chef or the 'maitre de cuisine', is responsible for running the entire kitchen with the assistants of the trainee chef, Chef de Partie as the Sous Chef.

The chefs goal is to prepare the food using a variety of cooking techniques. In large kitchens they will normally work as part of a team responsible for one particular area, such as bread and pastries, or vegetables.Your main duties as a head chef would include:

Post your knowledge! How do you make your favorite Dish?

* planning menus
* dealing with suppliers
* managing the budget
* organizing staff
* monitoring and maintaining the quality of the food and kitchen produces
* making sure the kitchen works within relevant hygiene, health and safety guidelines.

You would usually start as a trainee chef

(or 'commis' chef), spending time in each area of the kitchen, gaining a range of culinary skills and techniques, and learning how to look after kitchen equipment and utensils. With experience, you could progress to section chef (or 'chef de partie') and be in charge of running an area of the kitchen.

The next step would be sous chef

(or under-chef), which would involve using the experience you had gained in every section of the kitchen, and running the entire kitchen on behalf of the head chef when necessary. In smaller kitchens, you could also be responsible for cleaning the kitchen and serving customers.

You may not need any formal academic qualifications to start work as a trainee (commis) chef. However, some employers will prefer you to have a good general standard of education, possibly including some GCSEs (A-E) in

English and maths.

There are courses you can do that will help prepare you for work as a chef, including:

* GCSEs in Catering, or Hospitality and Catering

* Level 2 Diploma in Professional Cookery (awarded by ASET and City and Guilds)

* BTEC National Certificate/Diploma in Hospitality, or Hospitality Supervision

* BTEC HND in Professional Cookery

* foundation degree in Culinary Arts Management.