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If you've already started working in Commis Chef jobs, and wondering what it takes to become the next Jamie Oliver, then let's take a look at the various hotel and chef jobs which will help you develop your career in the kitchen.
Chefs are in high demand - especially during the festive season. This means that you’ll have a wide range of chef jobs to choose from in the UK. Whether you’ve just started your career as a Commis chef or currently in between Chef de Partie jobs, we outline five hotel and chef jobs to develop your career in the kitchen.
All kitchens run according to a strict hierarchy, with the brigade system used to ensure the whole operation runs as smoothly as possible. We break down the hierarchy of the kitchen brigade, bringing you four hotel and restaurant jobs to develop your career in the kitchen:
A Commis Chef is a junior member of staff that works under a Chef de Partie in order to learn the ropes of a specific station. Commis chef jobs are the first step to developing your career as a chef.
Did you know that many of the world’s most successful chefs, including the likes of Gordon Ramsay and Ainsley Harriot began their careers by working different commis chef jobs, steadily climbing their way up to the celebrity status they enjoy today? Of course, this isn’t to say their professional journeys were picnics in the park. In order to thrive in all chef jobs, you need to have a real passion for the industry, and put in the graft and commitment.
The good news is that the UK-wide shortage of chefs will make it relatively easy for you to start working in Commis Chef jobs. In fact, most head chefs start their careers at Commis Chef level, with no formal qualifications or experience beforehand. But although the industry may be easy to break into, keeping pace with the pressurised environment and demands of the kitchen will be a daily challenge which requires focus, energy and commitment.
It’s also important to note that you’ll need an NVQ in food hygiene in order to be accepted into most well-established hotels or restaurants.
Through working different commis chef jobs, you’ll not only familiarise yourself with your working station and gain valuable experience, you’ll also develop your skill set to take the next step up the food chain to Chef de Partie jobs.
Ever heard of the expression ‘too many cooks spoil the broth’? This is why the Chef de Partie is a vital part of the brigade system. Chef de Partie jobs involve running a section of the kitchen, and as such the Chef de Partie will often work alone.
Provided that you have been able to work as a Commis Chef in a reputable restaurant or hotel, you will find that you have the opportunity to learn and practice all the basic fundamentals of working in a kitchen. Chefs who have attended college will have a big advantage at this stage, given how they will have already learned and practised the basic skills.
You can work your way up the kitchen brigade by taking the modern apprenticeship route as well as studying for an NVQ or SVQ. Alternatively, you can study full-time at college. Most Chef de Parties will have spent four years as a commis chef and have at least NVQ/SVQ Level 2 or equivalent under their toque.
The Sous Chef is the right-hand person of the head chef. Although the role of a Sous Chef will typically overlap with the Head Chef’s, Sous Chef jobs tend to be more hands on and actively involved in the day-to-day running of the kitchen.
Sous Chef jobs also involve filling in for the Head Chef when they are off, as well as a Chef de Partie when needed. Some smaller kitchens may not even have a Sous Chef, while larger operations can have more than one - there are also a few variations that can precede the title to further specify hierarchy; executive, junior or senior. While experience on the job will ulitmately allow you to progress in your career, balancing Chef de Partie jobs with additional qualifications could be beneficial to you - particularly if you want to specialise in a specific area of cooking, such as pastry.
The Head Chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus. Depending on the restaurant and the individual themselves, much like CEO’s of the corporate world the head chef will often leave much of the day-to-day running of the kitchen to the sous chef.
Many head chefs have got where they are today by training on the job and taking every opportunity for placements (or stages) in top kitchens. However, formal qualifications will undoubtedly get you to the top faster.
Whether you’re looking for Sous Chef jobs Commis Chef jobs, Chef de Partie jobs, or Head Chef jobs, we at Search Hospitality likely have the perfect temporary chef job for you. Have a browse at our temporary chef jobs by clicking the button below.