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Baker
Bakers mix ingredients according to recipes to make breads, pastries, and other baked goods.
Career Details
Chef or Head Cook
Chefs and head cooks typically do the following:
- Check freshness of food and ingredients
- Supervise and coordinate activities of cooks and other food preparation workers
- Develop recipes and determine how to present the food
- Plan menus and ensure uniform serving sizes and quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Hire, train, and supervise cooks and other food preparation workers
- Order and maintain inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
Chefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.
Some chefs run their own restaurant or catering business. These chefs are often busy with kitchen and office work and have little time to interact with diners.
The following are examples of types of chefs and head cooks:
Executive chefs, head cooks, and chefs de cuisine are primarily responsible for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen.
Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.
Private household chefs typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties.
Personality & Interest
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Chefs and head cooks typically have an interest in the Doer, Creator and Persuader interest areas, according to the Holland Code framework. The Doer interest area indicates a focus on working with tools and machines, and making or fixing practical things. The Creator interest area indicates a focus on being original and imaginative, and working with artistic media. The Persuader interest area indicates a focus on influencing, motivating, and selling to other people.
If you are not sure whether you have a Doer or Creator or Persuader interest which might fit with a career as a chef and head cook, you can take a career test to measure your interests.
Chefs and head cooks should also possess the following specific qualities:
Business skills. Executive chefs and chefs who run their own restaurant should understand the restaurant business. They should be skilled at administrative tasks, such as accounting and personnel management, and be able to manage a restaurant efficiently and profitably.
Business skills. Executive chefs and chefs who run their own restaurant should understand the restaurant business. They should be skilled at administrative tasks, such as accounting and personnel management, and be able to manage a restaurant efficiently and profitably.
Communication skills. Because the pace in the kitchen can be hectic during peak dining hours, chefs must be able to communicate their orders clearly and effectively to staff.
Creativity. Chefs and head cooks must be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.
Dexterity. Chefs and head cooks need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing.
Leadership skills. Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.
Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and smell, to inspect food quality and to design meals that their customers enjoy.
Time-management skills. Chefs and head cooks must efficiently manage their time and the time of their staff. They must ensure that meals are prepared and that customers are served on time, especially during busy hours.
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