I had a good impression of Stafffinders right from the moment I registered. I sent my CV in response to a job advert I had seen and heard back from the recruitment consultant quickly. She was extremely helpful, and talked me through all of the duties I would have to make sure I felt comfortable with them, and she helped make registering and interviewing less daunting. I was given support both before and after the interview, and in the gap between my interview and start date she kept in touch to make sure I was still happy to go ahead. Having started the assignment, I have found that this level of support and encouragement has not faltered – I have been able to contact Michelle and Stafffinders whenever I’ve had a query and they’ve always been able to help me quickly. I would recommend registering with Stafffinders to anyone looking for work!
Are you cut out to become a chef?
25 February 2020
Whether or not you have dreamed of working in a kitchen since you were a child, becoming a chef takes a certain personality type. Read on to find out why you should break into the hospitality industry, and which chef role is the one for you.
What are the benefits of becoming a chef?
1. Variation of the job
Are you looking for a role where no two days are ever the same? Being a chef is high pressure and means constant multitasking, but it also means complete variation. Every day you will be catering to a variety of people, making different dishes and developing your skills. This is exciting and you are constantly moving. And, if you aren’t into the 9-5 lifestyle then working in hospitality is the right industry for you. Some restaurants are only open at night, others during the day, and catering companies often allow you to work shifts. Being a chef offers the opportunity to work the hours that fit around your lifestyle.
2. Unleash your creativity
Working with food means being able to use your eye for detail, and really showcase your flair for creativity. Being a chef is all about combining science and art – first you must create the perfect flavour combination, then the dish must look tantalising. Are you the scientific sort that doesn’t like the idea of a lab? Then, becoming a chef may be the career for you.
3. You will always be appreciated
Think of the one thing that most people have in common – no matter what our differences, we all love food. Now, imagine a role where everything you do is to make people happy. In this role, you are sure to be appreciated. Without you, no one would get their special birthday dinner or even their Friday night tea. You can use food to give people a bite of another culture, or even show them that it can be tasty, and nutritional. If you have a giving personality, you will thrive in this role.
Have you got what it takes to become a chef?
4. Juggling multiple tasks at once
Don’t get me wrong, working in hospitality can be exciting, however, kitchens are busy and this role is challenging. In order to work in catering, you must have the ability to carry out a number of tasks at the same time. If you have an organised mindset and enjoy the hustle and bustle of a busy restaurant, then you will in enjoy this role.
5. An intuitive nature
This is a quality which is often underrated in many positions, not just catering. In its fast-paced nature, hospitality can change from one moment to the next and it is imperative that you have the ability to think quick on your feet. Being intuitive means being able to interpret what’s going on around you, and quickly jump into action to solve the problem.
6. Ability to work with others
In hospitality, there is hardly a time when you won’t be working with others, so it is really important you’re able to work as part of a team. Strong social skills are a must. What this does mean, is that you will be closer than most workmates. You have to tough out many a situation and be able to work together. If you like to take one for the team then working in a kitchen is for you.
What level of chef can you achieve?
7. Commis Chef
If you’re looking to start out in this profession, a Commis is usually the role you will go into. Much of the job is doing the initial prep, for instance, you may be chopping veg or plating up dishes. Although this is a more junior position, it means there is room to learn from those around you and work your way into a more senior role.
The Chef De Partie is classicaly in charge of one station in the kitchen. This could be anything from sauce, larder, garnish to pasty section. They follow orders from the Sous Chef and work under their guidance to ensure that all food that leaves the kitchen is to the highest level in both quality and appearance. This role means focusing on one aspect of the kitchen and developing your skills in that area.
9. Sous Chef
Like robin to batman, the Sous Chef is the Head Chef’s right-hand man. Taking the Head chef’s vision, they make sure it is implemented perfectly and manage the finer details when it comes to preparing the dishes. They are a leader in their own right and manage how their underlings perform.
10. Executive Chef
The executive chef is the top of the chain and is in charge of all major decisions to do with the running of the kitchen. To get to this point, it takes a lot of hard work and training; it can even take decades of experience. In this role, you are less involved with the food preparation, but you are there to oversee the running of the kitchen and plan the menus etc. If you have strong leadership skills and enjoy delegating, then this is the role for you.
If you are looking to break into the hospitality industry or take a step up the ladder, there are a number of roles you can get into. We have extensive knowledge on what you’ll need for the job – we match chefs to their dream role every day.
To find out more, get in touch with our hospitality team on:
0141 887 1155