Preparing delicious meals may be the most obvious part of the work of a professional chef, but the job requires much more.
All over the world, chefs have to manage kitchen brigades; prepare budgets; maintain hygiene; compile menus; calculate profit margins; control, order and store stock; and keep on top of the latest food trends, such as organic and vegetarian cuisine and healthy eating regimes.
Professional chefs work in a wide range of establishments including high-class restaurants, hotels, welfare caterings such as hospitals and residential homes, theme parks and industrial sites; providing catering services to guests and staff.
Fashions and trends in cuisine fluctuate, so it is important that professional chefs keep abreast of such development and adapt their products and services accordingly. Strict maintenance of the highest personal and food hygiene, and safety, are paramount at all times.