The head chef/executive chef is the highest position to achieve in a kitchen. Take a look at some of the fantastic head chef opportunities available here.
What experience do you need on your CV to get this role:
To become a head chef you have trained on the job for many years and have undergone all chef stages in various top kitchens. Head chefs today work in many restaurants, sometimes in other countries, to gain as much experience as possible and to work with renowned chefs. However, formal qualifications are not to be underestimated, such as an apprenticeship, a college education or a foundation degree in culinary arts. These qualifications are always very welcomed, as you have a certificate of important skills you definitely know.
How many years of experience do you need to get to this level:
To gain the necessary experience takes time, practice and a lot of discipline. Some manage to land a head chef position very early, some take longer, but it will take a few years.
The salary is very widely ranged and depends heavily on the type of kitchen and the head chef's experience and skills, but it will be about £30,000 (in London) and more.
Advice from head chefs:
Tony Fleming, head chef at Angler in London, said: "There always has been a stigma attached to hotel restaurants and hotel dining rooms that they're there just to service the guests. You've got a pool, you've got a health club, you've got a restaurant and it ticks a box - but there is so much more going on.
There are pros and cons, the pros being it's so diverse and I like that as a chef. I've done restaurants for years but I love doing afternoon tea for example. I love the diversity of a hotel because you can do all these different things, like breakfast, lunch, afternoon tea and dinner, that a restaurant wouldn't offer."
Mark Jarvis, ex-executive chef at Bingham Hotel in London, said: "Our hotel is privately owned. We are not part of a chain so we've got complete freedom. We can do pretty much whatever we want in the main restaurant, and we've got the banqueting rooms so we can do good things there as well."
"It's a lot more diverse than working in a normal restaurant. A hotel is sort of 24 hours, so there's always something going on. It's just constantly alive, there's never a dull moment really."