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Choose a rewarding career as a Chef!
The FutureChef competition aims to encourage its young competitors into the diverse world of professional cooking. Working with some of the best companies, finest hotels and top restaurants in the UK, we aim to provide a platform for our competitors and audience in which to launch their career.
'It is not very often that you can take something you love doing and build it into a career.'
'There are a variety of career options and entry routes available within this rapidly expanding industry.'
Become a Chef!
In this section you will find a variety of career information that will point you in the right direction.
By the time you've taken part or seen the FutureChef competition for yourself, we hope you will want to add to the strength of the British Hospitality industry and become a Chef!
There are various routes to take to become a chef:
- On-the-job training to include a day release to attend college
- Attending college full time
- Working for a large hotel chain which offers its own in-house training scheme
- Starting at the very bottom in a large restaurant or hotel and working your way up taking the qualifications as you progress
There are in fact a number of different types of chef. The Larger kitchens found in restaurants and hotels are split into departments that will each be responsible for specific preparation and cooking activities such as a pastry section, which will make all the pastries, breads and puddings.
The career ladder to becoming a top chef:
- Commis Chef
- Chef de Partie
- Sous Chef
- Head Chef
- Executive Head Chef
Commis Chefs will work for a few months in each section of a kitchen in order to gain necessary experience in every area of the kitchen. This may include vegetable preparation and cooking, making sauces and health & hygiene.
Each different section of the kitchen is run by a chef de partie who is responsible for the commis chefs. The next step up the career ladder is a sous chef who will be competent and skilled enough to run any section, and to take charge of the whole kitchen in the absence of the head chef.
A head chef runs the whole kitchen, which will include planning menus, ordering supplies, managing staff and budgets, and ensuring food of a consistently high standard is produced.
In a smaller establishment, a chef could be responsible for the whole kitchen and this may include: food preparation, cooking and even helping to serve customers.
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