How to Be Professional Chef - Job Description, Skills, and Interview Questions

Jul 5, 2020 / 5 Minutes Read / By Albert

How to Become

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Cause: Becoming a professional chef requires an immense amount of hard work and dedication. Effect: This dedication often involves long hours in the kitchen, learning from more experienced chefs and mastering the art of cooking. Additionally, a professional chef must stay up to date on culinary trends, be creative and possess good management skills. Finally, having an understanding of food safety and hygiene protocols is essential for all professional chefs.

Steps How to Become

Obtain a High School Diploma or GED. Most professional chef positions require a high school diploma or General Education Development (GED) diploma.
Pursue Culinary Training. Professional chefs typically possess formal culinary training from a college, university, or culinary institute.
Obtain Experience. Most employers prefer to hire chefs with some experience in the field. Many aspiring chefs gain experience by working as a cook in a restaurant, food truck, or other food service establishment.
Consider Certification. Many employers prefer to hire chefs who have certification from the American Culinary Federation (ACF).
Become a Member of a Professional Association. Joining a professional organization, such as the ACF, can help chefs stay up-to-date on industry trends and networking opportunities.
Develop Leadership and Management Skills. Chefs who want to move into management positions should focus on developing their leadership and management skills.
Consider Specialization. Chefs may choose to specialize in a particular type of cuisine or technique, such as French or vegan cooking.
Pursue Advanced Education. Some chefs pursue advanced degrees in culinary arts or hospitality management.

To be a reliable and efficient chef, one must have good planning and organizational skills. An effective chef will take the time to plan out their day, create menus, and have a clear idea of what ingredients are needed for each dish. They should also manage their time efficiently by preparing ingredients in advance and having a clear timeline of when each task needs to be completed.

they should be able to multitask and delegate tasks to other kitchen staff while ensuring that they are done properly and on time. With these skills, a chef can create a smooth and successful working environment that produces high quality dishes in a timely manner.

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Job Description

Create and execute menus that meet the needs of the restaurant or event
Plan and prepare meals according to established standards
Monitor and maintain food quality and safety standards
Supervise and train kitchen personnel
Assist in ordering and inventorying supplies
Develop recipes and adjust existing recipes to create unique dishes
Monitor budget and cost controls to ensure profitability
Manage food preparation and presentation to ensure quality and aesthetic appeal
Maintain sanitation standards for the kitchen and equipment
Collaborate with other chefs and staff to create innovative dishes
Evaluate dishes for taste, texture, presentation, and flavor
Prepare special orders or substitute ingredients as requested
Manage daily operations of the kitchen

Skills and Competencies to Have

Knowledge of food preparation techniques and nutrition
Ability to develop and create new recipes and menus
Knowledge of different types of cuisine
Knowledge of cost control and food safety
Ability to read and follow recipes
Ability to plan and organize meal preparation
Knowledge of food storage, sanitation and safety procedures
Ability to work in a fast-paced environment
Ability to multitask and prioritize tasks
Excellent communication and interpersonal skills
Attention to detail
Ability to work as part of a team
Creativity in preparing dishes
Knowledge of food cost and portion control
Ability to develop and maintain relationships with suppliers
Leadership and management skills

Having the necessary skills and knowledge to be a professional chef is essential for success. One of the most important skills to have is creativity, as this allows chefs to create unique dishes and menus that will appeal to customers. organization is another important skill, as chefs need to be able to plan menus, order ingredients, and manage their time effectively.

Knowledge of food safety and sanitation practices is also essential for chefs, as it ensures that each meal produced is safe for consumption. Finally, excellent communication skills are essential for chefs, as they need to be able to communicate with customers, suppliers, and other members of their team. All of these skills are necessary for a chef to be successful and produce quality meals that customers will enjoy.

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Frequent Interview Questions

What experience do you have in a professional kitchen?
What techniques do you use to create flavor combinations?
What is your favorite cuisine to cook?
How do you stay organized and on top of your tasks in a busy kitchen?
How would you handle a situation where a customer requests something that is not on the menu?
What safety and sanitation practices do you employ in the kitchen?
Describe a time when you had to work with a difficult team member in the kitchen.
What do you think sets your cooking apart from other chefs?
What methods do you use to stay up to date on new cooking trends?
How do you manage stress during a busy shift?

Common Tools in Industry

Chef's Knife. A sharp, multi-purpose knife used for chopping, dicing, slicing, and other food preparation tasks (eg: Wüsthof Classic 8-Inch Chef's Knife).
Cutting Board. A flat, durable surface used for chopping and cutting food (eg: John Boos Maple Wood Cutting Board).
Measuring Cup. A cup with markings used to measure ingredients (eg: Pyrex 2-Cup Glass Measuring Cup).
Mixing Bowls. Bowls of various sizes used for mixing and preparing ingredients (eg: OXO Steel Mixing Bowls).
Spatula. A tool used for stirring, scraping, and flipping food (eg: OXO Good Grips Silicone Flexible Spatula).
Tongs. A tool used for gripping and flipping food (eg: OXO Good Grips 9-Inch Locking Tongs).
Digital Thermometer. A tool used to measure the internal temperature of food (eg: ThermoPro TP-16 Digital Thermometer).
Whisk. A tool used for stirring and blending ingredients (eg: OXO Good Grips 11-Inch Balloon Whisk).

Professional Organizations to Know

American Culinary Federation (ACF)
International Association of Culinary Professionals (IACP)
Research Chefs Association (RCA)
Culinary Institute of America Alumni Association (CIAAA)
National Restaurant Association (NRA)
The National Association of Professional Chefs (NAPC)
The Chefs Collaborative
The Chefs' Forum
World Association of Chefs Societies (WACS)
The International Council of Chefs (ICC)

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Common Important Terms

Cuisine. The specific style of cooking associated with a particular region or culture.
Gastronomy. The study and practice of the relationships between food and culture, art and science.
Mise en place. French term meaning putting in place and refers to the setup of ingredients and tools prior to beginning cooking.
Menu planning. The process of designing a menu for a restaurant or event.
Food safety. Practices that help to ensure the safe handling and storage of food in order to avoid illness or spoilage.
Nutrition. The study of the relationship between diet, health and disease.
Kitchen management. The task of overseeing the operations of a kitchen, including the staff, equipment, and processes.
Food costing. Estimating the cost of ingredients and labor to create a dish and determining a price to charge for it.
Recipe development. The process of creating new dishes by combining existing ingredients and techniques in new ways.
Kitchen sanitation. Cleaning and sanitizing all surfaces, cooking equipment, and utensils used in the kitchen.

Frequently Asked Questions

Q1: What is the minimum number of years of professional experience needed to become a professional chef? A1: Generally, a professional chef is expected to have at least 5 years of professional experience working in a commercial kitchen. Q2: What is the highest level of certification for a professional chef? A2: The American Culinary Federation offers the Certified Master Chef certification, which is the highest level of certification for a professional chef. Q3: What type of cuisine is typically associated with professional chefs? A3: Professional chefs are typically associated with a variety of cuisines, including French, Italian, American, and international cuisine. Q4: What type of skills are required of a professional chef? A4: Professional chefs must possess a wide range of skills, including knowledge of ingredients, food safety procedures, knife skills, and an understanding of different cooking techniques. Q5: What is the primary responsibility of a professional chef? A5: The primary responsibility of a professional chef is to prepare delicious and high-quality meals that meet the expectations of their customers.