Craig B is a Sous Chef for Intercontinental Hotel Group. There is a family tradition of becoming a pastry chef, and he left school to do that, but his employer persuaded him to train as a "full chef doing everything."
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DescriptionChefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
QualificationsThere 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||146341|
|Sport & recreation||4318|
|Services to buildings||2829|
|Other personal service||2820|
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- North West England
- East of England
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