Chef

Also called Head chef, sous chef, commis chef, cook.

Chefs prepare, cook and present food in hotels, bars and restaurants.

Potential salary: £22,000 starter to £40,000 experienced per year
Typical hours: 40 to 45 a week. Working pattern: evenings / weekends / bank holidays on shifts.
Career area: Hospitality, sport and fitness
Where they might work: You could work at a restaurant, in an NHS or private hospital, at a school, at a college or on a cruise ship. Your working environment may be hot, humid and physically demanding. You may need to wear a uniform.
A typical task: develop recipes, plan menus and create new dishes
Subjects that may help: 1 or 2 A levels, or equivalent, for a foundation degree or higher national diploma
Typical route: You can study for a higher education qualification in: culinary arts; professional cookery; bakery and patisserie technology; food and nutrition.
Interest area used here: Making, fixing and working outdoors

Career actions

What you might do

develop recipes, plan menus and create new dishes
research new ingredients and suppliers
prepare and cook dishes and desserts
control stock and inspect deliveries
maintain food safety and hygiene standards
supervise kitchen staff to make sure food is of high quality, presented well and served on time

Consider which of these skills and ways of working appeal to you.

More skills

You can study for a higher education qualification in: culinary arts; professional cookery; bakery and patisserie technology; food and nutrition.

These are course families, not published offers. A link does not mean the degree is sufficient on its own.

Culinary Arts Management
Alternative route. Most chefs train through work and vocational courses. A degree is an alternative, not the usual requirement.
Hospitality and culinary arts management
Alternative route. A degree is not the usual route. Apprenticeship and practical training are. Some management courses include kitchen work, but that is not the same as chef training.

You could take a college course to get into this industry. Courses include: hospitality and catering; professional cookery; culinary skills.
You could get into this career by doing an apprenticeship. There are several available for this role, including: Catering and Hospitality Level 2 Foundation Apprenticeship; Production Chef or Commis Chef Level 2 Intermediate Apprenticeship; Chef de Partie Level 3 Advanced Apprenticeship; Pastry Chef Level 3 Advanced Apprenticeship; Senior Culinary Chef Level 4 Higher Apprenticeship.
These take between 1 and 2 years to complete.
You can also train to be a chef by doing an apprenticeship in the armed forces: Army; Royal Air Force; Royal Navy.
You can apply for a foundation apprenticeship if you're aged 16 to 21.
If you're aged 22 to 24, you can apply if you: have an education, health and care (EHC) plan; are in care or have been in care; are in prison or have been in prison.
You could start work as a kitchen assistant or trainee commis chef in a restaurant or catering company and work your way up while learning on the job.
no specific qualifications or experience to apply for a foundation apprenticeship

Career progression

With experience you could progress from being a commis chef, preparing and cooking dishes, to sous chef, supervising staff and running a kitchen when the head chef is away.
As a head chef, you could train to move into restaurant or hospitality management. If you work for a chain, you may be responsible for managing several sites.
You could also set up a catering business or open your own restaurant.

1 or 2 A levels, or equivalent, for a foundation degree or higher national diploma
2 to 3 A levels, or equivalent, for a degree
some GCSEs, usually including English and maths, or equivalent, for an intermediate apprenticeship
5 GCSEs at grades 9 to 4 (A* to C), or equivalent, including English and maths, for an advanced apprenticeship
4 or 5 GCSEs at grades 9 to 4 (A* to C) and A levels, or equivalent, for a higher or degree apprenticeship