Rick Razza is a Company Executive Chef for contract caterers Baxter Storey. He didn't like school and quickly got a job running the front of house in the family restaurant after finishing his O levels. Rick found that he spent more time in the kitchen and so went on to catering college and back into the family business as a chef. It was a hard decision for him to leave the restaurant, but he now enjoys his job with Baxter Storey very much.
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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.
for this job
|Food & beverage services||55,101|
Where to go nextDetailed information on employment within the hospitality sectorThe Sector Skills Council for Food and Drink
- Curriculum Subject
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- I like
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- Working lifestyle
- Interaction with others
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- Job location
- East of England
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