Chef

Career path and progression

With experience you could progress from being a commis chef, preparing and cooking dishes, to sous chef, supervising staff and running a kitchen when the head chef is away.

As a head chef, you could train to move into restaurant or hospitality management. If you work for a chain, you may be responsible for managing several sites.

You could also set up a catering business or open your own restaurant.

What it takes

Skills and knowledge

You'll need:

• knowledge of food production methods
• to be thorough and pay attention to detail
• leadership skills
• the ability to accept criticism and work well under pressure
• the ability to work well with others
• the ability to use your initiative
• the ability to work well with your hands
• the ability to organise your time and workload
• to be able to use a computer and the main software packages competently

Related subjects

Most relevant

• Food Preparation and Nutrition - Chefs need a deep understanding of ingredients, cooking techniques, and how different methods of preparation affect flavour, texture, and nutritional value. This subject covers the practical skills and food science knowledge that chefs use every day when developing recipes and creating dishes.
• Business - Chefs manage stock, control costs, negotiate with suppliers, and often run their own kitchens or restaurants. Understanding budgeting, supply chains, and how to manage a profitable operation is essential – especially for those who want to open their own business.

Also relevant

• Design and Technology - Chefs follow a design process when developing new dishes – researching, prototyping, testing, and refining. The practical, hands-on problem-solving skills and understanding of materials and processes taught in D&T translate well to working in a professional kitchen.
• Chemistry - Chefs benefit from understanding the science behind cooking – why bread rises, how caramelisation works, or what happens when proteins are heated. This kind of food chemistry helps them control results, experiment with techniques, and troubleshoot when things go wrong.
• Biology - Chefs need to understand food hygiene, how bacteria grow, and how to store and handle food safely to prevent contamination. Knowledge of nutrition and how the body uses different nutrients also helps when planning balanced menus.
• Art and Design - Chefs present food in visually appealing ways, using colour, shape, and arrangement to make dishes look as good as they taste. A strong sense of aesthetics and visual composition helps when plating up and designing menus that stand out.
• Mathematics - Chefs use maths daily to scale recipes up or down, calculate portion sizes, manage food costs, and convert measurements. Accurate calculations are essential for consistency, especially when catering for large numbers.