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.
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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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