Have a high school diploma or GED (no formal education beyond high school required for lower level cooks);

To achieve the level of skill required of a cook or chef in a fine restaurant (chefs usually have more training than cooks):

Complete formal training at professional technical or culinary schools;

•

Complete on-the-job training or apprenticeship

•

Related work experience.

May work part time or full time.

May work early mornings, late evenings, holidays, and weekends if employed in restaurants.

May work a regular schedule if employed in institutional cafeterias.

CHEFS AND COOKS will:

Often direct the work of other kitchen employees

Work is often very fast-paced

Possibly work mornings, nights, weekends, and holidays

CHEFS AND COOKS frequently:

Stand or walk while cooking or supervising.

Repeat movements over and over.

Use hands to handle, control, or feel objects, tools, or controls.

Bend or twist their body.

It is important that CHEFS AND COOKS be able to:

Have a good sense of taste and smell

Have the ability to work as part of a team

See details of objects that are less than a few feet away

Speak clearly so listeners can understand

Understand the speech of another person

Use one or two hands to grasp, move, or assemble objects

Hold the arm and hand in one position or hold the hand steady while moving the arm.