To make it as a chef, a passion for food is essential - but so is education and hands-on experience. Gaining a recognised qualification from a college or experience at a top restaurant could mean the difference between getting a great job and getting a mediocre one.

Do you have what it takes

If you want to be a chef, it's essential that you're organised, can work with a team, can handle stressful situations, and that you have plenty of stamina. You also have to be adaptable and you must be able to think on your feet - such as deciding what to do when those vital tiger prawns for your signature dish don't turn up in time.

But if you can stand the heat, you may get a real buzz from pulling together with others to create memorable meals.

Do you have the passion

It's important to demonstrate your enthusiasm about food and cooking to potential educators or employees.

You can show your enthusiasm at those first interviews by talking about your interest in food. This could mean talking about recipes you have practised at home, food you’ve enjoyed on holiday, or cookery books you've read. Following food programmes and reading magazines and food sections of newspapers will also help you demonstrate your interest.

Getting started

Work experience as a kitchen assistant helps even if it's just occasional evenings and weekends. You'll see chefs at work, get a feel for the environment, and find out if being a chef really is for you.

There are no specific entry requirements for trainee chefs but GCSEs in maths, English and other languages come in handy. If you're going to be handling food it's important to get a Basic Food Hygiene Certificate.

If you really want to go for broke and be the next Gordon Ramsay, you should try to work in top restaurants right from the start. Competition is tough but if you've got ambition and commitment, you're in with a chance.

Get to know the career Path

If you're planning a career as a chef, it's good to know the basic structure of a kitchen. Most professional kitchens are very hierarchical; the structure will, of course, change according to how many people a particular restaurant serves and how large (or small) the kitchen staff is. Below are some common terms that you should be familiar with.

Commis Chef

This is where you start!

nce school and Chef's qualifications are achieved your first position will be Commis chef. You will respond to the Head Chef and Sous Chef or directly to your Chef de Partie. Choose carefully your first Restaurant or Hotel to give a good start to your career as a Chef. Learn as much as you can, look around, be interested by everything, ask question, you are there to learn.

Demi Chef de Partie

A bit more experienced than a Commis Chef (about a year more) capable of helping the chefs in their daily routine but still need to learn.
*You need at least three years training to become a good Chef de Partie.

Chef de Partie

You are the Head chef of one section and you will soon move to another section so master sections one by one. Responding to the Head Chef, Sous Chef and Junior Sous.
Meat, fish or any other section define by the Head Chef.
You might be lucky and have one or more Commis chef to help you in your section.

In some places, you may even have to do your own ordering!

Senior Chef de Partie or Chef "tournant"

A bit more experienced than the Chef de Partie.
Will float to any section where needed. As set by Head Chef.

Junior Sous Chef

You are confident in almost all sections; you will soon learn to be a Sous Chef.

Sous Chef

The Sous Chef in the kitchen is like a Head Chef without the worries! You can cook well but now you will learn as well as cooking, the business side of the kitchen. Writing menus, Rota, Pricing of dishes, hygiene control, wages and much more to ensure a smooth running kitchen, quality and safe food, and ensure a good training in the kitchen.

Head Chef

Responsible of the food side for a business, Restaurant or Hotel. Working along with the Manager or Proprietor. Brings his cooking skills and knowledge to the kitchen and kitchen team. Ensure the quality, safety and profit of the food. Aware of food and labour cost and accounting. Heavy decision and responsibility !

Kitchen Manager

Usually not much cooking skills involves but a lot of management skills and awareness.