Duties of a Chef

Duties of a ChefTo become a chef you do not have to have academic qualifications, but you definitely do have to have a passion for food and cooking, the stamina to take long hours on your feet and the ability to multitask. And of course you have to have creativity and imagination in food presentation. In a large kitchen chefs work as a part of a team each looking after a different part of the preparation or food area like the frying or grilling station or the bread and pastry section, the meat or fish station or the vegetable station. In a smaller kitchen there may be fewer separate stations depending on the menu.

If you join the trade without any culinary qualification your first job in the kitchen will probably be that of an apprentice and you may have to spend hours peeling onions and potatoes. But a graduate with a culinary certificate or diploma joins the trade as a commis chef, the first rung of the ladder.

The job description or duties of a commis chef are:

Primarily learning the various cooking methods. He has to rotate in the kitchen from station to station and pick up the skills of each station.

Once he has mastered the basic skills the commis chef moves one step up the ladder and becomes a sous chef. He is just below the head chef or executive chef and his duties as a sous chef include

The next step up the ladder is the position of the head chef or executive chef.

The duties of a head chef include:

Being a chef can be very challenging but it can be extremely gratifying too when the compliments pour in.