Qualifications

Skills: 

Some of the most important skills that a chef must have are business, communication, creativity, dexterity, leadership, sense of taste and smell and time-management skills (U.S. Department of Labor, 2014). These skills are explained in detail below (U.S. Department of Labor, 2014):

• Business: A chef must know how to effectively manage a restaurant and administration work (e.g. accounting).
• Communication: A chef must communicate with staff members clearly.
• Creativity: A chef must develop interesting recipes that appeal to patrons.
• Dexterity: A chef must need to know how to use hands for different manual techniques.
• Leadership: A chef must be able to motivate staff and develop cooperative relationships.
• Sense of Taste and Smell: A chef must be able to inspect the food with senses so that clients enjoy the food.
• Time-Management: A chef must manage time efficiently so customers are served on time.

Education:

In order to become a chef, one must train in a culinary program at a community college, technical school, culinary arts school, or university (U.S. Department of Labor, 2014).

Training:

Some chefs intern and do on the job training to learn the skills that are taught in formal programs, while others do apprenticeships which usually last 2 years. In the apprenticeship program, you do 1000 hours of both on the job training and instruction. Apprentices learn about proper sanitation, safety, knife skills and how to operate equipment. To be an apprentice, you must be at least 17 years old, have a high school diploma or the equivalent and be drug free. (U.S. Department of Labor, 2014)

Certifications:

A certification is not required, but it can increase pay, lead to advancement, and it shows competence (U.S. Department of Labor, 2014). The amount of experience can be from 6 months to 5 years, depending on the level of certification (U.S. Department of Labor, 2014).