A real shift
Menu planning, costing and supplier calls, recruitment and coaching, then running the pass through service. Finance and food safety paperwork are constant.
Skills that matter
- Menu creation
- Leadership and culture
- Gross profit management
- Supplier relationships
- Food safety management
- Creativity under constraint
Qualifications
- Level 4 Senior Culinary Chef apprenticeship
- Level 3 or 4 Food Safety
- Culinary degree (optional)
Where it leads
- Head chef
- Executive chef
- Chef-owner
- Development chef
What we'd ask on the show
- What makes a good head chef now
- The menu meeting
- Chef-owners and the cost of the dream