Chef
PGL

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Adam is a Chef, he did a motor vehicle qualification but always got distracted by the catering section on the way to his lessons and inevitably he did a catering course. Wanting to travel Adam got a job with PGL working in France as a Chef. When his contract finished he was offered a full-time place at one of their locations in the UK.

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Check out 9 videos about this career


£25,480
average salary
The UK average salary is £27,011
43
average weekly hours
There are 39 hours in the average working week
26%  female  74%  male
The UK workforce is 47% female and 53% male

Future employment

Description

Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.

Qualifications

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.

Tasks

  • 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.
Employment by region
Top 10 industries
for this job
IndustryJobs
Food & beverage services 55,101
Retail trade15,139
Accommodation15,062
Food products5,556
Furniture3,823
Other manufacturing3,061
Wholesale trade2,990
Education2,764
Publishing activities2,586
Construction 2,585
Employment status

Where to go next

Chef career information - National Careers ServiceCatering and professional chefs apprenticeshipsHospitality & Catering degrees - What Uni?

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Dan T

Adam D 0.00.00 I’m Adam D. I work as a Chef at PGL Caythorpe Court. We work on a two week menu, so it’s your day what’s on the menu for that day from breakfast all the way through to the evening meal and you just kind of work it off check by check and ensuring that you’re getting everything done as you go along. It’s a busy day. It’s a busy day. It’s nonstop but like you say very enjoyable. 0.00.30 I was never one for the classroom kind of base stuff. I’ve always found that I liked practical stuff a lot more, so did design technology, your cooking classes, PE, that kind of thing. I was a bit temperamental to sit and do paperwork but obviously that takes up a lot of the stuff at school so that has to be done as well. My GCSC’s weren’t the best but they were acceptable. They were enough to get me onto the motor vehicle mechanics at college that I wanted to do. 0.01.00 Stuck with that, passed my motor vehicle qualifications which was good, that was a bit of a notch on the belt I guess. I really enjoyed it to be honest but it wasn’t for me kind of thing. I had to, every time I’d go to my motor vehicle class I had to pass the catering section and just generally every time I walked past I thought oh maybe I could have a go at that instead. So yeah, it just come about it like that. My dad actually works for the AA so I suppose maybe that could have influenced the motor vehicle side of it. 0.01.30 As a young lad he was well into cars and that kind of thing so maybe being brought up with that kind of thing sort of pushed me in that general direction to start with. And my mum works for a bank. I’ve got an older sister that she was a, usually the brighter spark among the two of us. She went off to uni and she decided to carry with on all of that further education kind of thing, but it didn’t appeal to me. But there was none the difference. 0.02.00 My mum and dad were it’s your life kind of thing, you’re old enough now to make your own decisions, so we’ll sort of leave it down to you but they were still there to back me and guide me in a certain sense and it seems to have worked out alright, so I guess they didn’t do too bad. It just come about that I was looking on the internet, just purely out of interest at different jobs and jobs abroad and just a bit of a lifestyle change kind of thing. And PGL’s name cropped up on Google and yeah, 0.02.30 I seen the blue skies and the sun and thought why not give it a go. I mean I was only 18 at the time, so I mean it’s a pretty big step. I was really scared standing at Dover ferry station at the age 18, not really knowing where I was going or what I was doing but like I just says, I suppose it’s the whole independent step of getting out there and trying it. So yeah, went off to France. As my contract come to an end there I got offered a position in the kitchen at Caythorpe, so flew back, had two days back at my house and then ended up at Caythorpe in the kitchen. 0.03.00 Just working alongside the other chefs, I’ve got a really good Head Chef that I got offered other positions in other centres which I’ve chose to reject purely because I feel I can learn a lot more off the chefs that I’m working with now. Yeah, it’s just generally working in a team environment. You pick different things up and you just log them in the back of your head so next time you come to do it you remember what they told you and how 0.03.30 they say to do it and just work on it from there really. The grand plan is to have my own place eventually. This is a start to the whole future career I guess. It’s mass catering but it’s getting involved with food and cooking food and I suppose eventually in the long term, yeah, I’ll have my own little restaurant or something like that. 0.03.51

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