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The 10 most important qualities for a Chef


In this article, we’ll introduce you to the top ten qualities of the most successful and outstanding chefs working in restaurants around the world. By reviewing the list below, you can firmly decide whether or not you or your chef is right for the role.

Do you want to build a dizzying career as a chef and become famous around the world? There’s no doubt that in the cosmically diverse world of cooking, all talented chefs are different in one way or another, but they also share similar traits that help them establish and grow in the profession and improve their skills. Because this is a highly competitive environment, you will definitely need some of these qualities to earn your place in the sun in an uphill battle.

The world’s best chefs are an integral part of the brands and restaurants they lead. His or her craftsmanship directly determines the loyalty of every customer in the room.

So, let’s take a look at these 10 key characteristics that will help in a chef’s job.

The 10 qualities of a successful chef necessary for a successful career

1. Creativity

Cooking is often referred to as the symbiosis of science and art. A chef can be well educated and have brilliant cooking skills, but creating impressive dishes also requires developed creativity. It is a constant struggle with the established rules and the attempt to go beyond the usual limits, a craving for culinary experiments, and a desire to surprise. The masters of the profession try to make even the most ordinary dishes with an author’s touch, bringing into them a piece of their personality and creativity.

A true chef, like a good artist, must be guided by the creative freedom, not afraid to step out of his comfort zone. Serving dishes in the food industry plays a huge role and that’s where creativity should be focused in the first place.

2. Passion

A chef’s workday is far from looking like an entertaining Gordon Ramsay show. It is hard, grueling work that requires tremendous stamina and perseverance. It is not superfluous to remember also about a longer workday in comparison with many other professions. A person who is ready to put up with it and able to take all the hardships of work with ease must be driven by something. Passion is the main motivator.

image of a chef standing and cooking after a recipe

A chef’s burning eyes are the best guarantee of no stagnation and standing still. Only passion will drive a chef to spend years honing their skills, learning and applying new techniques and recipes. If a chef doesn’t have passion, it will become increasingly difficult for him or her to keep up with the times, which means the chances of success in the profession will diminish.

3. Ability to work as part of a team

A working team in the kitchen is no different than a sports team, with each player having special value and importance. If every member of a team works with the highest commitment, sooner or later synergy effects set in and the team succeeds. This success is common merit and the result of mutual respect. If individualism and separatist sentiments flourish in the team, it will be difficult to maneuver such a team, and in the case of a large kitchen load, it will even turn into a failure.

The chef must understand this and take his role in the process with even more responsibility. A chef has no right to be a lone wolf; this should be by definition a communicative person, who knows how to build relationships with colleagues.

4. Stress tolerance

You don’t have to be a genius to guess what’s going on in a restaurant kitchen during peak hours. It’s hard to imagine anything more crazy and chaotic. This is where it truly takes the ability to keep a cool head while withstanding the immense pressure.

Despite the fact that everyone around you will be trying to throw the chef off balance, it’s crucial to be able to manage your emotions. A chef should definitely practice speed cooking skills, it helps to save a lot of nerve cells.

5. The ability to accept criticism

Even the greatest chefs always have something to learn and they do it by handling criticism. Any chef should be prepared for the fact that among thousands of opinions, not all will be complimentary. This should by no means be resented, and on the contrary should be seen as an opportunity for further growth, which will give a good impetus to change the recipe or cooking technology.

6. Attention to detail

Attention to detail is very important throughout the entire cooking process – from preparing the ingredients to serving the finished dish. In cooking, as in any science, accuracy is important. Failure to adhere to grams, cooking temperatures, and other standards prescribed in recipes is fraught with a loss of control over the end result. The serving stage also requires a considerable degree of perfectionism on the part of the chef.

chef cooking in a big pan

Any little things like missing grill strips on vegetables and meat or a hair accidentally caught in a dish can seriously tarnish the impression of the restaurant. Every dish that comes out of the kitchen should be done as if it were an exam or a cooking contest. Relaxation is not the best state for a chef to be in in the kitchen. Focus and concentration are the best.

7. Endurance

From early in the morning until late at night, the chef spends his workday on his feet. This can be a challenge even for physically fit people. In busy restaurants, it is not uncommon for a chef to spend over 12 hours preparing food for diners. All that time is spent constantly working with cooking tools, mixing ingredients, and moving between the stove and tables. Dexterity and agility will help sustain such a high pace of work.

A chef’s job is closely tied to the need to constantly supervise and motivate other employees. A good chef should always be able to find time to teach necessary skills to aspiring employees or to boost team morale in especially difficult moments.

8. Being a leader

Large restaurant chains practice leadership training sessions for those who become chefs specifically so that they can take full control of the kitchen management process.

9. Have refined taste

A chef must have developed taste buds and a sense of smell to identify even the faintest notes with ease. If a dish is baking in the oven, a good chef only needs a spreading aroma to tell what is being cooked.

If nature hasn’t given a chef the gift of discerning flavors and ingredients, there’s only one thing left to do – practice and improve that skill in every way possible. One of the best ways to do this is through blind tastings that eliminate all distractions, leaving you alone with the flavors and tones of the ingredients.

10. A commitment to quality

There isn’t a single chef who doesn’t want the best for their food, from choosing the best ingredients to using the latest equipment, quality is key.

Food quality is the chef’s most important area of responsibility. Even if budgetary constraints dictate not using quality ingredients, the chef’s job is to avoid that and find a reasonable compromise.


After reading all these qualities and requirements a good chef needs, how do you feel now? Can you handle such a job, combining both hard physical work and creative work? If yes, there are many ways to become a chef. You can, for example, go to various culinary schools, like the EHL in Switzerland. But the best way is to get a job in a good restaurant, learn everything you need to know within a couple of years, and then go to college or start traveling around the world and grow up the career ladder.

There are a lot of opportunities for chefs: cruise ships, Dubai, resorts in Europe and North America, jobs for chefs that will grow by 11% over the next decade. Take a look at the latest chef job opportunities on Jooble.

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