What are the qualities of a professional chef? This question hit first when you are aiming to become a qualified chef at any point in your life. Because on the ladder of success, being professional is the first step and the last step as well.
A chef is someone who cooks you food that savors your thoughts dipped in a variety of ingredients. Just like a trained doctor, the professional chef has to be the one who can identify the customers’ liking, tastes, and food choices, the instant he/she starts speaking about the cause.
Then what are the main assets that make a chef a “professional Chef”? Here is the list extracted from a long chapter of the chef’s book;
Passion:
The first and foremost quality of a professional chef is his commitment to his passion. After studying a multi-year degree and doing practice of multiple years. The only thing that makes you distinctive is the passion of yours. How you can make a change. How you put your passion into your ingredients while making a masterpiece at work.
Be punctual:
Punctuality is the second most important quality of a professional chef. When it comes to cooking a chef must be punctual and eligible.
Leadership Skill:
Being a chef means you are responsible for everything happening in the kitchen. You are maintaining, guiding, instructing, and moving forward with your team. That’s why you need to have certain leadership skills to be a qualified chef. s
Creativity:
Creativity is the essence of this field. Culinary is all about something different. If you are selling the same thing other hundreds are selling, then your product is useless and ordinary. Speaking creativity out of your cuisine is the ultimate mission of an executive chef.
Flexibility:
Being flexible with the timings, ingredients, and dish names is what you have built. The chef is the main ingredient in the cuisine of the kitchen. Take notes on what has to be done and what are your responsibilities when something is not running smoothly on your premises.
Multitasking:
Chef is a synonym for multi-tasker. You must provide your customer with a timely meal when your restaurant is brimming with foodies. Customers should be getting seamlessly satisfactory service all the time. Because customers are never wrong.
Commitment to Quality:
A professional chef never compromises the quality of his food. Selling quality over quantity should be in the memo of a qualified Chef.
Handling Criticism:
Everyone has a different palate for food. Few like their food to be saucier and few like to have something sweet and dry. A chef should be committed to using fresh ingredients, seasonal flavors, and quality techniques to produce tasty, delicious, and high-quality food. Most importantly you should be able to handle constructive criticism.
Business sense:
A chef must have a keen business sense. To run a profitable organization a chef should be able to evaluate and implement proper plans. Your kitchen should be cost-effective and affordable for you. You must have a good profit ratio when it comes to producing quality food in an affordable range.
These are the few differences between an ordinary chef and a professional chef. A professional chef has a lot of worth in today’s era. It’s an opportunity where you will earn more with, the progression of your career. Get a degree, polish your skills and excel in your career by practicing your learning and knowledge every day.
