The road to becoming a top rated head chef is long, and will take many years of hard work and dedication. However, with the right commitment, talent and mind-set you can become a 5 star head chef. In this chapter, I’ll show you how.

An example of a route into a 5 Star Hotel Head Chef job

2010 - 2015 - Promoted to Head Chef in 2013 / Senior Sous Chef

Another example luxury hotel London:

129 luxury bedrooms

5-star - 3- AA rosette – 60 cover fine dining restaurant

200 - cover all plated banqueting:

15-chef team

£1.8 million food turnover

As the head chef, you will be responsible for the full running of day-to-day operations. This will include:

Menu development;

Food cost planning;

Health and hygiene;

Staff training;

Payroll, budgets and forecasting.

1997 – 1999 - Senior Sous Chef

Another luxury hotel London

140 luxury bedrooms

5 Star- 3 AA rosette 65 cover fine dining restaurant

300 cover banqueting

22-chef team

1995 – 1997 - Sous Chef

Team of 4 sous chefs- reporting to the executive sous chef

Another hotel London

300 bedrooms.

5 star hotel - 2 AA rosettes - 75-cover restaurant

600 cover all seated banqueting

28-chef team

1992 – 1995 – Promoted to Sous Chef in 1994/ chef de partie sauce

Another Hotel

200 bedrooms

5 star hotel –2 AA rosette restaurants - 150 covers

30 chef team

Covered fish and larder when needed, promoted to sous chef, initially looking after the country club and then the main kitchen

1989 – 1992 - Promoted to chef de partie / Commis chef

Another Hotel

100 Bedrooms

4 Star Hotel – 3 AA rosette restaurant – 100 covers

Commis on all sections of the kitchen and promoted to chef de partie in 1991

1987 – 1989 - Commis chef – part time - whilst at catering college

Hotel - 80 bedrooms

4 Star AA - 2 rosette restaurant – 80 covers

Maintaining your continual professional development

You will need to keep your training up-to-date. For instance, once you have completed your Food Safety level 2 award, you will need to refresh it every 3 years. You can also complete training at a higher level if you so desire.

Level 2 Award in Food Safety:

This qualification is designed to teach the fundamental food-hygiene knowledge required for all food handlers. You will need this if you work in catering, where food is prepared, cooked or handled.

Level 2 Award in Food Safety (refresher):

This qualification is a refresher course, to ensure that your knowledge stays up-to-date. It is recommended that you take this course every 3 years.

Level 3 Award in Supervising Food Safety in Catering:

The next step up from the level 2, this award provides a more in-depth understanding of food safety procedures, with an emphasis on the importance of monitoring staff. It is essential for a supervisory or management position.

Level 4 Award in Managing Food Safety in Catering:

This qualification will give you a practical understanding of food safety management procedures. This qualification is essential if you hold a management or supervisory position in a food business.

Level 2 Award First Aid at Work:

You will need this qualification if you want to be a first aider in your workplace. This qualification will provide you with the skills, knowledge and practical experience, to hold a first aider role within the workplace.

First Aid Refresher:

This qualification will maintain your basic skills. It is recommended that you take this every three years after completing the Level 2 Award in first aid.

Level 2 Award in the Principles of COSHH:

You will need this qualification if you are responsible for, or are exposed to hazardous substances in your work place. You will be introduced to the risks surrounding hazardous substances, the techniques used to encourage safer use and the controls available.

For further information on courses go to:

www.cieh-coursefinder.com