How To Become A Chef In South Africa, Qualifications & Subjects Needed

Are you looking for a way to become a chef in South Africa? If yes, then this informative article is for you. You will be given detailed information on how to become a chef in South Africa, Qualifications, and the subjects needed.

However, being a chef entail more than the ability to prepare delicious dishes. Choosing a direction of study is one of the most fundamental decisions you will make in your life. Many people enjoy watching celebrity chefs, cooking shows, and culinary competitions on television, as these shows make cooking for a living seem appealing.

It is vital to learn the basics, such as cooking methods, discipline, preparation, and hygiene before anything can be achieved in the culinary world. So, obtaining a qualification from a high-profile chef school will prepare you well, and provide you with a better chance of employment at establishments once you have qualified.

Who Is A Chef

A chef can be defined in different ways by people according to how they understand it. So, you might have your own definition of a chef. A chef is a skilled and trained cook who works in a hotel or restaurant’.

At some point, you might be hearing people saying that is a ‘Cook’ or that is a ‘Chef’. The big question now is ‘What are the differences between a Cook and a Chef’. At this point, your big question will be narrowed down to your understanding.

Differences Between A Cook & A Chef?

A cook is ‘someone who prepares and cooks food, while a chef is a skilled and trained cook who works in a hotel or restaurant’.

What Does A Chef Do?

Chefs are responsible for training and managing kitchen personnel, supervising and coordinating all culinary activities, and making administrative decisions for a restaurant.

The most important of these responsibilities is to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified. As such, the executive chef is responsible for approving all prepared food items that leave the kitchen.

Tasks That Chefs May Perform Include:

• Reviewing food and beverage purchases
• Developing and standardising recipes
• Maintaining safety and sanitation
• Maintaining equipment
• Designing food presentation aesthetics
• Planning and preparing special menu items
• Choosing menu designs and determining menu prices.

Types of Chefs

Chefs will generally hold the higher-ranked positions in a kitchen. Additionally, a restaurant will usually have managerial chefs and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu development and recipe creation. Becoming a chef requires years of education and experience, climbing from entry-level positions to the ultimate goal of executive chef.

Managerial Chefs

In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen to ensure the restaurant’s overall success. The following roles are listed in descending order.

Chef-Owner (Group Chef)

• Primary Task: Business Management
• There is only one per kitchen.
• They are responsible for running the establishment as a whole.
• They will often work on menu engineering.

Executive Chef (Chef de Cuisine, Head Chef)

• Primary Task: Kitchen Management
• There is only one per kitchen, leading to high competition for the role.
• They oversee daily operations, kitchen costs, food preparation, and menu planning.
• They will often create most of the new recipes and dishes for the menu.

Sous Chef (Second Chef, Under Chef)

• Primary Task: Team Management
• There can be more than one in a kitchen depending on the size of the establishment.
• They oversee the details of each dish and oversee the food lines.
• They are the second in command and will run the kitchen in the executive chef’s absence.
• They will usually train newly hired chefs and cooks.

Senior Chef (Chef de Partie, Station Chef)

• Primary Task: Station Management
• There can more than one in a kitchen.
• They are in charge of specific stations in the kitchen.
• They are usually specialist on a certain portion of the menu and will ensure that high-quality food leaves their station.

Specialized Chefs

A hierarchy generally does not exist between specialized chefs. Each of them is an expert in their specific field.

Pastry Chef (Patissier)

• Primary Task: Prepare pastries, breads, and desserts
• They may be in charge of the whole dessert menu.
• The position usually requires extensive specialized training or the completion of a degree in baking.
• Depending on the establishment, this position can be equivalent to executive chef.

Sauce Chef (Saucier, Saute Chef)

• Primary Task: Choose and prepare sauces and gravies for all meal types
• They may also prepare soups and stews.
• This is mainly a position found in locations that serve French cuisine.

Fish Chef (Poissonier)

• Primary Task: Prepare and cook seafood
• They may also be responsible for acquiring the seafood used in an establishment from a local market or non-local vendor.

Vegetable Chef (Entremetier)

• Primary Task: Prepare and cook vegetables and starches
• They may also be responsible for some soups and egg dishes.

Meat Chef (Rotisseur, Roast Chef)

• Primary Task: Prepare and cook meats by roasting, braising, broiling, or other methods
• They may also be in charge of obtaining the meat from local suppliers and retailers.

Pantry Chef (Garde Manger)

• Primary Task: Preparing cold food items like salads, cold cuts, hors d’oeuvres, and dressings
• They will also be responsible for setting up buffet lines and adding centerpieces for an upscale presentation that may include carved and molded ice or fruits.

Fry Chef (Friturier)

• Primary Task: Cook foods that need to be fried
• They are mainly needed in fast food establishments.

Grill Chef (Grillardin)

• Primary Task: Cook foods that need to be grilled
• They will generally grill meats and sometimes vegetables.

Butcher Chef (Boucher)

• Primary Task: Prepare cuts of meat for other station chefs to cook
• They are mainly needed in larger establishments to keep up with the demand.

What Qualifications Do I Need?

Since executive chefs hold a high position in the culinary industry, they are usually required to have 7-8 years of previous related experience. Ideally, executive chefs should have a bachelor’s degree in the culinary arts or in a related area, such as hospitality.

A Grade 10 certificate or a National Senior Certificate that meets the requirements for a diploma or degree course is a prerequisite, depending on the chosen course of study.

Many chefs have only a 2-year degree and rely on additional work experience to improve their career opportunities. Other chefs get their start through on-the-job training or apprenticeship programmes and work their way up without completing any formal education.

What Subjects Do I Need?

Contact each institution for their specific requirements, but these subjects are recommended:

• Hospitality Studies
• Physical Science
• Mathematics
• Consumer Studies.

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