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What does the day to day work look like as a chef?

I am a student of Oak Harbor High school in Ohio and I was considering becoming a chef, so I'm trying to get some extra information before I make my decision.

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Jason’s Answer

My day as a chef starts by changing into clean uniform and taking inventory every morning before the rest of the kitchen staff comes in. In my kitchen we produce around 300 different items to fill our shelves, counters and display tables. So I inventory what we need for the day and not need. I then write out a production list for all the stations to produce the daily needs. As a chef you have to know how to allocate and spread the work out through out the kitchen so all things get done in a timely manner. I then roam the kitchen to see the progress and lend a hand to whom ever might need it. I take care of the more complex items that I know the crew can't handle and help finish the product out. I then take inventory of the entire stock rooms ,freezers, refrigerators and any other places that hold my products. I also have to worry about schedules, receiving, ,ordering, HR issues, sanitation , equipment, quality, check ,quantity , taste eye appeal, time constraints of labor to watch for over time, and of course worry about food cost . All these thing go on in your head as a chef and there are always monkey wrenches thrown in there for good measure like someone call out, or the kitchen floods ,someone gets hurt or cut or burned. the day and life of a chef who's in charge of a kitchen never stops. There is always going to be stress in any kind of work and kitchen is no different but if you love cooking you can handle it. Good luck and happy cooking.
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Don’s Answer

Hello Gabriel,

This is a very good question! I've never been a chef but I work in the restaurant industry and know a lot of the work that goes into being a chef. Depending on the type of chef and the type of restaurant you work at there will varying roles/requirements.
Here is a list of things, hope this helps!

List:
-Preparing before opening
-Food preparation
-Inventory of ingredients
-Menu Planning
-Meeting with staff about menu
-Organizing operations in restaurant, outside of restaurant
-Delegating tasks/roles
-Solving problems
-Cleaning
-Long hours, depending on where you work
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