48 top tips on becoming a head chef

Many restaurants have sprouted up across the region in the last few months, bringing along many opportunities for aspiring chefs to materialise their dreams. But what does it really take to make it to the top? Is it only skills or your attitude as well? We asked some of the top chefs in town to dish out top three tips for ambitious chefs, and here’s what they have to say:

Uwe Micheel, director of kitchens, Radisson Blu Hotels & Resorts

First of all, the most important of course is learning, learning and learning. Gaining experience, be open to gain knowledge, and to learn from seniors and juniors. Do not think that you know already or you know better; listen and then decide if you know already. Do not search for salary; instead ask what you can learn. Once you have the knowledge, salary will come. Remember what you have in your head can not be taken from you. Money in your pocket can go anytime, but as long as you have the knowledge you can always start again.

Secondly, learn and understand what respect is. Respect the food you work with, as that is a base to become a good chef. Understand the value of food for the human race. Learn to respect the people on every level and race. A fancy business card does not get you the respect. You need to earn it, and you can earn respect from the team by displaying your knowledge and giving them respect they deserve. Managing with fear will not take you far on any level, whether you are from junior, supervisor or CEO.

Bottom line, if you have passion and talent and work hard and learn, then you are on way up the stairs.

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Christophe Gavois, executive chef, Dusit Thani Abu Dhabi

You must love food: This should be the main reason for you to become a chef. The most important element of your career as a chef is to generously share your abundant love for food with your customers, guests and colleagues, and give them the opportunity to explore new cuisines, flavours and experiences.

You must have passion: Being a chef is really hard work and if you don’t have true passion for the art of cooking, you will not make it. Every day your food is being analysed and judged, and you have to be consistent in your performance. Be open-minded and keep on learning. Above all don’t accept mediocrity in yourself or your team. Instil a love of cooking in every corner of the kitchen.

This is not a TV show: As much as you may crave those 15 minutes of fame, it is highly unlikely that you will ever become a famous TV star in this industry. Always remember why you are in this business and this alone will provide other opportunities that fulfil and inspire you as you progress in your career.

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Dirk Haltenhof, executive chef, The Oberoi, Dubai

My number one tip would be to make sure you are passionate about food and everything food related. If you are not passionate about the industry and do not enjoy being in the kitchen, then being a chef is not for you.

I would advise aspiring chefs to be prepared to work harder than you ever have before. Becoming a chef is not easy. On top of all there is to learn you will encounter painful guest comments, angry sous chefs, crazy pastry chefs, burned arms and cut fingers. The only way you will get to the top is through hard work and dedication. There is no easy road or short cut to becoming a chef.

Do not be afraid to experiment. Being a chef allows you to experiment with an unlimited amount of flavours and textures. Through experimentation we are able to have fun as well as learn which elements work best together.

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Dom Robinson, executive chef, The Scene Dubai

If you’re just starting out in the industry, do your research on the best restaurants in town and try and get a job there. Offer to work for free, even pot washing if you can to get you in the door. Turn up in person and hand over your CV (not during busy service times!).

Aim high, and be the hardest working member of the team at all times. The mind-set alone will push you to work harder. It’s all about the grafting. Service is not for the faint hearted. We work long hours, miss holidays and don’t get much sleep. Keep grafting and you’ll reach your goals.

Bad days and good days, we all have them. Don’t let a bad service get you down; pick yourself up, dust yourself off and keep going. No matter how hard it gets, never give up. Keep focused on the end result and visualise what you want. If you give up you’ll never get there.

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Juan Carlos González Hernández, head chef, El Sur

Cleanliness: The chef should always keep very clean on all the surfaces to avoid the contamination between different raw ingredients. All the items should follow the rotation and checking of the life cycle.

Organised: The chef should keep tight and arrange all the ingredients by categories; make sure the food is kept in right containers and at correct temperature.

Passion for cooking: Looking for good ingredients, and use them to create a dish that is flavourful and appealing. Always keep in mind that taste should be the most important factor, even if the presentation is not so perfect.

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Faiz Ashraf, head chef, Centro Barsha

Choose seasonal produce: Create menus based on ingredients which are in season at the time and try to buy locally grown or produced products. Not only will you be supporting businesses and producers in your area but you will end up with a fresher product since it has generally spent less time in transit. Also, local small batch producers tend to use less preservative since their products are not designed for long-distance transportation and extended shelf time.

Keep your menu small and distinctive: Stick to a small menu with distinctive signature dishes that stand out and your customers will keep coming back for more. I prefer dishes that are fairly simple in execution and made with just a few flavourful ingredients. This will keep the cooking process simple and will not mishmash the flavours. Plus, a small menu will enable you to control your costs and increase consistency in the customers’ experience.

Finish with a memorable dessert: Finish with a great dessert. It’s the last bite of the day and it is the one that your customers will all remember. And, when it comes to dessert, all the same menu-planning guidelines apply: start with really good ingredients and keep it simple. For the crumble this means using the best fresh fruit available, while for the fondant good-quality chocolate is essential.

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Luca Banfi, executive chef, Circo

First of all, this is a career that requires a lot of passion. It's a tough job that is not for the faint. The shifts are busy and the hours are long, and generally you'll be working when everyone else is already done. Having the spark of passion for cooking is indeed the driving force behind a successful cook and chef.

Secondly, make career choices that help you grow. A lot of young cooks tend to chase the highest paying job over positions that can make you grow as a culinary professional. It's important to learn a lot and learn from everybody. That kind of hard earned experience will be invaluable in the long run and will earn you the comfort of picking your best job options when the time comes.

Lastly, do not be in a hurry to become a chef. Enjoy the time as a commis and cook away! Once you make it to the much sought after chef position, your responsibilities are going to grow and the time you spend cooking will be less and less. You will need the experience so you can grow the new generation of chefs that work under you so you can run a successful kitchen.

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Luis Pous, executive chef, Asia de Cuba

The first tip would be that in order to become a head chef, you need to have a good foundation — meaning either attending culinary school or the old school way — going through the ranks and working your way up. Starting at the bottom whether it be as a dishwasher or a prep cook and working your way up to a sous chef, executive sous chef etc.

The second tip would be that you need to work hard and you need to give yourself time — becoming a head chef doesn't happen overnight and you cannot rush it. In order to become a solid head chef you need to go through a variety of situations and steps in different positions, such as working in a free standing restaurant, having hotel experience and so forth. To be a solid head chef it doesn't just involve kitchen. It’s also about hiring and training staff, guiding and inspiring people and being involved in public relations. Yes, cooking skills are important but there are also things that life will teach you that you will incorporate over time. Becoming a head chef is not fast track; you need to go through all of these things.

The last tip would be to make sure that you concentrate on one goal, your cuisine. You need to have a clear idea and direction of what you what in your career. You don’t necessarily have to stick to one cuisine, but you have to have a strong vision of what you want instead of going with the trends. Go with what your heart tells you.

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Maurice Fitzgerald, executive chef, Anantara Dubai The Palm Resort & Spa

Focus on your work, not the titles. If you produce results beyond expectations, promotions and titles will follow. There can be too much focus on achieving the next level, when the main goal for your career should be improving your skills and furthering yourself by embracing new opportunities.

When you are faced with challenges in the workplace, do not get disheartened. Turn those obstacles into opportunities and motivations, and always work twice as hard as those around you. By doing this, you will keep learning and pushing yourself to achieve more whilst enhancing your own experience and qualifications. If you do not initially succeed at a challenge, realign your focus, try something different. Eventually you will succeed.

Success is without a doubt connected with action. Successful people keep moving, keep trying and in turn keep learning. Always remember that, as a chef, you are as good as your last meal. Make people remember you for everything that you do well and continuously push the boundaries to make your dishes better.

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Andrew Fletcher, head chef, Movenpick Hotel Jumeirah Lakes Towers

Surround yourself with the top people in the industry and learn as much as you can from them, no matter how hard it may seem at the time. When you are young, you will probably think you know it all, but as a voice of experience let me tell you that you don’t and never will. That’s the reason I still love being a chef after 20 years.

Life is not easy, so don’t be afraid to work hard and strive to be better than the people around you. For the first 8- 10 years of your career you need to put gaining experience in top quality establishments higher than salary, position and working hours. If you do this the salary and position will be better than you could have ever dreamed of when you first entered the kitchen.

The industry will change many times through your career. There will be many different food fashions and styles that will come and go. You need to always keep up with the times and make sure you check out what other top professionals are doing by reading their books and eating in their restaurants. Don’t be scared to reinvent yourself as long as it comes from the passion you have inside.

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Mohammad Islam, executive chef & CEO, Atelier M

First rule is that you have to love this business because otherwise you will not survive as you work weekends and holidays, especially when you have a family. It becomes more and more difficult, so you really have to love what you do. It takes a lot of time, and a strong mind to control your heart.

Second rule is that this profession doesn’t have the glory of making money right away. Your financial reward comes way after the first years of hard work. Later on you will be somebody someday, but first you really need to work hard.

Third rule is management. There is a very bad reputation nowadays that most chefs cannot manage because they are emotionally imbalanced. You have to be commercially set, and have some education in finance and business development. You have to know how to do a budget and follow that. You have to understand how to make a deal. That all happens outside the kitchen and the only way you can do all of this is when you have an open mind to accept; only then you will accelerate and become a good CEO someday out of the kitchen.

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Praba Manickam, regional head chef, Tribes

To me it’s all about passion. Just don’t wake up and go to work. Wake up in the morning and live your life; so if you think of it like that, you’re going to go a million miles. You have to do it for a certain amount of time before you start expecting things to come to you. Another thing I’d say is, do not be scared to make mistakes or take on a responsibility or an opportunity, as far too often I’ve seen very good chefs not get to where they’re destined to get to because they haven’t taken up the opportunity. You need to have determination to learn as well.

Learn how to manage yourself before you try to manage others. Since one of the duties of becoming a head chef is learning how to manage a tight ship in the kitchen environment, you will need to master these skills yourself first. You can do this by listening to the direction of your current head chef or kitchen manager and keep on top of things, without having to be told. This will show to others that you are capable of thinking under pressure, which is a very important aspect of becoming a leader.

Take time and energy to learn the basic skills. Be disciplined and enthusiastic about your work. Staff in restaurant kitchens need to work fair and reasonable hours, but those who are watching the clock all the time are probably in the wrong job. Gain experience working under people who can inspire you and help to develop your talent Also, use your creativity and love of food to create delicious dishes.

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Silvena Rowe, celebrity chef

Discipline: The kitchen is a like a military field, so you need to be disciplined and highly organised in every aspect; from food preparation to delivery, your focus should be on your operation and food at all times. While it’s important to dedicate time to studying your surroundings and keeping up with cooking trends and seasonality, try to avoid putting too much of your efforts and time into monitoring your competition.

Strong team: A solid and strong team consists of members that complement one another, helping you to achieve your overall vision. In my experience, a multi-cultural team comprising members of diverse culinary backgrounds will help in creating a more colourful experience for guests. However, it’s important to remember that diversity within team members can be a challenge to manage.

Evolving head chef: A great head chef should constantly evolve. It is vital to keep creating new flavours and dishes while staying true to the character and identity of your cuisine of choice.

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Stefan Beer, executive chef, InterContinental Dubai Marina

Inform yourself and be curious: Go out as much as you can, read books and magazines, watch TV shows, and go to food markets. Inform yourself, but also question the type of food you grew up with and be inquisitive. Most importantly, understand the basics, appreciate the classic dishes before breaking the rules and getting creative.

Choose who you are working for: Try to look at the best kitchen in your neighbourhood first, and progressively aim to work for great chefs along with outstanding restaurants and hotels. You need strong foundations before you enter higher spheres and start working for the ‘best of the best’. Be bold, but know your limitations and don't bite off more than you can chew. And above all, be a good observer, have an open mind and ask question and never be afraid to say ‘show me’.

Go the extra mile: Great chefs work long hours perfecting their craft, whether it is actual cooking, reading or checking out new restaurants. We never seem to stop looking, learning and observing. So for sure this is not a 9-5 job. It’s a real passion and from the minute you wake up till it is time to sleep, you are always thinking about food, what goes with what, what’s new and what do you love to cook. To get ahead you really do have to go the extra mile and for great chefs going the extra mile is the norm. You have to work extremely hard if you want to be a successful chef, and unlike cooking shows, things can get intense and no scenes will be cut.

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Be patient. A lot of young chefs have the right talent and drive, which is wonderful, but experience is the key and it only comes with time. Experience comes with moving around, working with different chefs, and learning different repertoires. You know you’re ready to for this role when someone is looking for you and your talent. Let people come to you.

Stay focused. Self-discipline is integral and it plays a key role in your endeavours in becoming a head chef. You must learn all the dynamics of the industry and maintain nerves of steel. Keep an open mind and take all criticism constructively, because everyone is going to have an opinion. Stay true to what you believe, but never undermine your guests’ expectations because your standard for yourself should be higher than that.

Practice makes perfect. Don’t be afraid to experiment and get creative. If it tastes bad, start over. If the presentation is off, redo it. Make mistakes and learn from them. Your creativity shines when you practice. Go with your gut if your vision changes. Sometimes you have to make a dish a few different ways before you get the result you want.

Bonus: Read. Understand the history of food. Research ingredients and their origins and seasonality. You can discover passion points within your work by just reading and absorbing information. I’m a huge advocate of sustainability and using ingredients when they are in season. For me it is about respecting the earth and our environment for the sake of future generations.

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Alex Stumpf, head chef, Toko Dubai

Always stay calm: Professional kitchens are extremely high stress environments, especially during service and it takes discipline and nerves of steel to not freak out. When someone in my kitchen is nervous, it makes me nervous in their ability and performance. Even when service is at its peak, project a calm exterior; this will show that you have confidence in your abilities and will be able to finish the service.

Don't pretend you know more than you do: There is a lot of talk in the kitchen between chefs who push their egos to be better than the other and try to get ahead; don't listen to it and be confident in what you know. Keep your head down, ensure your section and mise-en-place is always ready and be consistent. Head chefs will only be impressed if you can learn the food and produce a consistent product.

Be clean and organised: Always keep your station clean and organised, and be sure to put everything in its proper place before moving onto another task. This is the most important rule during a busy service. Keep all your products organised around your work station, and try to keep your jacket and apron as clean as possible. You can usually identify the pecking order of any kitchen by how dirty the aprons and jackets are.