Step-by-Step Guide: From Trainee Cook to Professional Chef, how to become professional chef ?guide to become chef,

CHEF DEEPAK May 07, 2025






 The Art and Career of Being a Chef

The culinary world is vibrant, fast-paced, and highly rewarding for those with a passion for food and discipline. A chef is more than someone who cooks; they are leaders, creators, mentors, and sometimes even celebrities. Becoming a successful chef involves hard work, long hours, and continuous learning, but with the right path, it can be one of the most fulfilling careers.

This guide will walk you through the complete journey—from a beginner-level trainee cook to a respected, professional chef—with skills, qualifications, growth tips, and real-world insights.

 1: Starting Point — Becoming a Trainee Cook

What is a Trainee Cook?

A trainee cook, also known as a Commis Chef, is the entry-level position in any professional kitchen. This is where you begin your culinary journey, learning from the ground up.

Key Responsibilities:

  • Assisting senior chefs with prep work.

  • Cleaning and organizing the kitchen.

  • Learning basic cooking techniques.

  • Understanding food hygiene and safety rules.

Skills to Focus on:

  1. Knife handling and cutting techniques.

  2. Ingredient knowledge (herbs, meats, spices, etc.).

  3. Measuring and prepping ingredients correctly.

  4. Communication and teamwork.

Tip:

“Be a sponge. Watch everything. Note everything. Ask questions but be humble. Your learning starts here.”

 2: Formal Culinary Education — Is It Necessary?

Why Go to Culinary School?

While not mandatory, culinary schools offer structured learning and certification. You’ll learn international cooking styles, plating, nutrition, menu planning, and gain exposure to global cuisine.

Popular Culinary Courses:

  • Diploma in Culinary Arts

  • B.Sc. in Hotel Management

  • Certificate in Baking and Pastry

  • Advanced Chef’s Training Program

Top Institutes (Global Examples):

  • Le Cordon Bleu (Paris)

  • Culinary Institute of America (USA)

  • IHM (India)

  • Apicius (Italy)

  • Ferrandi Paris (France)

Pros of Culinary School:

  • Industry recognition.

  • Hands-on practice under experts.

  • Networking opportunities.

  • Faster promotions in kitchens.

 3: Climbing the Kitchen Ladder — Career Progression

Kitchen Hierarchy Explained:

Every kitchen has a structured brigade system based on experience and responsibility:

  1. Commis Chef (Trainee)

  2. Demi Chef de Partie (Section assistant)

  3. Chef de Partie (Line cook, manages a kitchen section)

  4. Sous Chef (Second in command)

  5. Head Chef / Executive Chef (Leads the kitchen)

Let’s break each down:

1. Commis Chef

  • Learns from others.

  • Handles basic tasks.

  • Learns cleaning, prep, storage.

2. Demi Chef de Partie

  • Assists the chef de partie.

  • Prepares items in a specific station (grill, salad, dessert).

3. Chef de Partie

  • Leads one section of the kitchen.

  • Must maintain quality, speed, and hygiene.

  • Trains juniors.

4. Sous Chef

  • Directs day-to-day kitchen operations.

  • Coordinates between head chef and staff.

  • Handles orders, inventory, quality checks.

5. Executive Chef

  • Designs menu and leads kitchen strategy.

  • Hires and trains staff.

  • Ensures profitability and brand identity.

 4: Core Skills Every Chef Must Master

No matter how high you climb, a chef must always refine the following skills:

1. Technical Skills

  • Knife techniques

  • Grilling, baking, roasting, frying, steaming

  • Sauces and emulsions

  • Pastry and dough making

2. Kitchen Management

  • Cost control and inventory

  • Staff scheduling and conflict management

  • Time management during peak hours

3. Hygiene and Safety

  • HACCP standards

  • Food storage guidelines

  • Sanitation and waste control

4. Creativity and Plating

  • Artistic plating skills

  • Understanding color, portion, texture

  • Experimenting with modern fusion techniques

 5: Choosing a Culinary Specialization

As you gain experience, specializing can help you stand out.

Specializations:

  1. Pastry Chef (Pâtissier) – Desserts, cakes, and chocolates.

  2. Garde Manger – Cold dishes, salads, charcuterie.

  3. Saucier – Sauces and sautéed items.

  4. Butcher (Boucher) – Cuts of meat, seafood prep.

  5. Ethnic Cuisines – Indian, Italian, French, Japanese, Thai, etc.

  6. Vegan/Plant-Based Cooking – Rising global demand.

  7. Molecular Gastronomy – Experimental cooking using science.

Tip: Attend workshops and certifications in your field of interest. Specialization boosts earning potential and brand identity.

 6: Gaining Recognition and Building a Chef Identity

Your food is your art, but how you present yourself to the world matters.

Ways to Build Your Brand:

  1. Work in Reputed Kitchens – Learn under award-winning chefs.

  2. Enter Culinary Competitions – Regional, national, and global contests.

  3. Start an Online Presence – Share recipes, plating tips, behind-the-scenes.

  4. Get Media Coverage – Interviews, local food blogs, YouTube features.

  5. Networking – Join chef associations and attend food expos.

 7: Real-World Challenges and How to Overcome Them

1. Long Hours & Stress

  • Kitchens often run 12–16 hours during peak seasons.

  • Stay fit, sleep well, and manage your energy.

2. High Pressure During Service

  • Practice mise-en-place (everything in its place).

  • Stay calm and delegate wisely.

3. Burnout

  • Take breaks, even short ones.

  • Work-life balance is key to creativity.

4. Team Conflicts

  • Strong communication is essential.

  • Respect hierarchy but also mentor juniors.

 8: Earning Potential of a Chef

Salaries by Role (Average, varies by location and brand):

  • Commis Chef: $12,000 – $20,000 annually

  • Chef de Partie: $20,000 – $35,000

  • Sous Chef: $35,000 – $50,000

  • Executive Chef: $50,000 – $100,000+

  • Celebrity or Michelin Star Chef: $100,000+ to millions

Side Income: Cooking classes, branded content, cookbooks, consulting, judging, and restaurant ownership.

 9: The Final Leap — Starting Your Own Venture

Options:

  • Restaurant or Bistro

  • Food Truck or Cloud Kitchen

  • Bakery or Patisserie

  • Private Catering or Personal Chef Services

  • YouTube Channel or Online Courses

Key Steps:

  1. Build a business plan.

  2. Get licenses and certifications.

  3. Develop a signature style and menu.

  4. Train your team and focus on service.

  5. Market through food influencers and Google reviews.

 10: Habits of Highly Successful Chefs

  1. Never stop learning — Attend workshops, try global cuisines.

  2. Taste everything — Keep developing your palate.

  3. Mentor others — Grow by teaching.

  4. Stay disciplined — Consistency in food and leadership.

  5. Build a legacy — Create something that outlives your career.

 From Cook to Creator

The journey from trainee cook to professional chef is a mix of dedication, creativity, resilience, and leadership. While the road is tough, the rewards are enormous—not just in income, but in respect, artistic expression, and personal growth.

Whether you dream of running your own Michelin-starred restaurant, becoming a celebrity chef, or simply cooking with passion every day—this journey is yours to own.