Brian N is Head Chef at the Scottish Parliament "We cater for anything up to eighteen hundred people". Brian did a catering course after school- he didn't want his friends to know - "it wasn't glamorous at all in those days". In his earlier career he says "I struggled in a junior position, but I was very keen, and the chef I was working with spent time with me, and four years down the line I was executive chef at the Royal Bank."
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Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
There are no formal academic requirements. Training is provided off- and on-the-job. NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available. Apprenticeships leading to an NVQ/SVQ at Level 3 are also available. Courses are also run by private cookery schools.
- Requisitions or purchases and examines foodstuffs from suppliers to ensure quality
- Plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes
- Supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen
- Ensures relevant hygiene and health and safety standards are maintained within the kitchen
- Plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
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