Profession chef

Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.

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Personality Type

  • Enterprising / Realistic

Skills

  • Dispose waste

    Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

  • Store raw food materials

    Keep in reserve raw materials and other food supplies, following stock control procedures.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

  • Think creatively about food and beverages

    Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.

  • Maintain kitchen equipment at correct temperature

    Keep the refrigeration and storage of equipment at the correct temperature.

  • Handover the food preparation area

    Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

  • Maintain customer service

    Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

  • Work in a hospitality team

    Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Instruct kitchen personnel

    Give instructions to the kitchen staff by guiding and teaching them and by providing them support before, during and after the service.

  • Control of expenses

    Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

  • Use culinary finishing techniques

    Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

  • Use food cutting tools

    Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

  • Use food preparation techniques

    Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

  • Use cooking techniques

    Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

  • Use reheating techniques

    Apply reheating techniques including steaming, boiling or bain marie.

  • Plan menus

    Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Optional knowledge and skills

identify nutritional properties of food cook fish handle chemical cleaning agents set prices of menu items schedule shifts train employees apply procurement order supplies prepare canapés cook meat dishes cook pastry products prepare flambeed dishes prepare sandwiches create decorative food displays cook seafood check deliveries on receipt cook vegetable products assist customers ensure cleanliness of food preparation area prepare salad dressings cook dairy products execute chilling processes to food products compile cooking recipes cook sauce products prepare desserts