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What a chef does
A chef prepares and cooks food in a professional kitchen, working to recipes and standards while controlling quality, presentation and timing. Depending on the level, a chef may lead a section, run a service or take charge of the whole kitchen.
The role blends craft with organisation: planning dishes, ordering ingredients, training junior staff and keeping the kitchen running cleanly and safely during busy service. Titles such as commis, chef de partie, sous-chef and head chef describe different levels of responsibility.
Core responsibilities
- Preparing and cooking dishes to recipe and presentation standards.
- Planning or contributing to menus and specials.
- Ordering ingredients and managing stock and waste.
- Running or supporting a section during service.
- Maintaining food-safety, hygiene and allergen practices.
- Training and guiding junior kitchen staff.
- Keeping the kitchen clean, organised and well-stocked.
Skills and qualities
- Strong cooking technique and a good palate.
- Consistency and attention to detail under pressure.
- Organisation and timing across multiple dishes.
- Knowledge of food safety, hygiene and allergens.
- Calm leadership and clear communication.
- Stamina for long shifts on your feet.
- Creativity for menu development.
Typical employers and settings
- Restaurants, bistros and gastropubs.
- Hotels, resorts and banqueting operations.
- Contract catering for businesses, schools and hospitals.
- Cafés, delis and quick-service kitchens.
- Events, weddings and private catering.
How the role is recruited
- Roles are filled directly, through hospitality recruiters or word of mouth in the trade.
- Screening looks at experience, the cuisines worked and the level held.
- Interviews often include a paid or unpaid cooking trial or trade test.
- Right-to-work and food-safety qualifications are usually checked.
- Onboarding covers menus, recipes, kitchen layout and house standards.
Documents involved
- A job description setting out the level, cuisine and section.
- An employment contract or fixed-term contract for seasonal work.
- An offer letter confirming role, hours and start date.
- Food-safety and hygiene certificates where required.
- Right-to-work and identity checks as required.
- A reference letter from previous kitchens.
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