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Chefs prepare food in the kitchen of a restaurant or for outside catering. Large kitchens in hotels or restaurants are split into different sections for different stages of preparing meals, with a team to prepare and cook the vegetables, for example, another for pastries and breads, and so on.

New entrants usually start their training as commis chefs (junior or apprentice chefs), learning about each of the different sections, how to cook meat and fish, and how to make sauces and desserts. They also learn how to use kitchen equipment safely - from sharp knives to professional mixers - and may have to wash up and look after the kitchen utensils.

They should progress to take responsibility for one of the sections, becoming a chef de partie, answerable to the sous chef, or under-chef. The head chef, also called executive chef or chef de cuisine, is in charge of the whole kitchen, the quality of the food and the teams of chefs. Head chefs have to plan the menu, order supplies of ingredients, manage the budget and keep the kitchen running efficiently. In smaller restaurants, head chefs prepare and cook the food themselves, perhaps with the help of a few assistants.

Entry level

Many chefs start without any formal qualifications and learn their skills in the kitchen, although there are now many ways of gaining qualifications at college, on a full- or part-time basis.

It is possible, for example, to take NVQs/SVQs Levels 1, 2 and 3 for chef training in food preparation, on a one-year full-time or two-year part-time course at some colleges. You can specialise in areas such as kitchen, larder, confectionery and patisserie.

As a young person leaving school, you might train as a chef via an apprenticeship (Skillseeker in Scotland). However, it is possible to train as a chef at any age. Experience in preparing food, or in customer service, may be an advantage.

Making the grade

In larger organisations, NVQs/SVQs or plenty of experience in the job, can help you work your way up to head chef. In smaller businesses, though, there may not be any promotion prospects, and progression means moving to another employer.

Some chefs eventually open their own restaurants or bars. They can also lecture or teach, train in nutrition or food technology, or work as advisers for food manufacturers.

Personal qualities

To succeed as a chef, you would need to enjoy cooking, stay calm while working under pressure, and use your creativity and imagination to devise menus and present your cooking in an attractive way.

You should have a passion for food but you must also relate this to running your kitchen as a profitable business.