Cooking is something many of us do, whether it’s as simple as boiling pasta or whipping up a quick meal. But what does it mean to be a professional cook?
In essence, a professional cook earns a living by preparing and cooking food. They can be found in various settings such as restaurants, cafes, catering services, banquet halls, food trucks, or even supporting personal chefs.
But a professional cook is not necessarily a chef. Read on as we unveil the distinction between the two, and how you could start cooking professionally.
The term “Chef” is not simply another word for “professional cook.” While both handle food, “chef” is a specific title that must be earned.
Chefs typically oversee kitchen operations, including menu planning, recipe development, managing kitchen staff, and ensuring kitchen profitability. In contrast, cooks focus on executing recipes under the chef’s direction.
Does this mean that you’re a professional cook on your first day in a restaurant kitchen? Well, there’s no hard-and-fast rule on exactly when you transition from “cook” to “professional cook.” It might happen as you grow comfortable with the menu and with your station in the kitchen. Or maybe it’s after you’ve moved up from entry-level into a more advanced cooking role.
Some cooks really thrive and become experts in their part of the kitchen. While aspiring to become chefs, others find fulfilment in the less stressful environment of being a cook. And that’s OK, not everyone wants to be the boss!
If the life of the professional cook is calling to you, here are 5 steps to get started on this fulfilling career.
As a cook, your opportunities are endless! You could aspire to work in prestigious kitchens at Michelin-starred restaurants like Bennelong and Quay in Sydney. Alternatively, if you’re passionate about a specific cuisine, places like Tetsuya’s, known for its blend of Japanese and French techniques, could be your calling.
Maybe it’s not just the restaurant, but the chef that inspires you. Working under renowned chefs like Mat Lindsay could be a career goal in itself.
You don’t need to have to all figured out yet, but envisioning where you want to specialise as a professional cook can help you chart your career growth.
No matter where you land your first job, you can expect on-the-job training to familiarise you with the recipes and techniques you’ll need to master.
However, employers typically look for a baseline of cooking expertise from their cooks. Knowing how to handle the basics of cooking is crucial. This is where training program becomes invaluable.
Our SIT60322 Advanced Diploma of Hospitality Management (CRICOS Course Code: 110559A) course equips aspiring professional cooks with essential tools they’ll use daily. Students learn fundamental knife skills, various cutting techniques, and the importance of mise en place – keeping their workstations clean and organised. They gain proficiency in basic cooking methods, essential sanitation practices, and even baking and pastry skills. With these skills under the belt, students from our training program often require less training compared to their non-training peers starting out in the industry.
Beyond culinary skills, students also develop business skills in cost control and waste reduction. While cooks typically aren’t responsible for these metrics, this knowledge can elevate their value to their chefs.
If it’s your first time stepping into the professional kitchen, you may not know what to expect when you tie on your apron and head to the kitchen, A practical placement can help bridge the gap between what you’ve learned in the program and the realities of the professional world.
At Queensford College, every students have to complete a practical placements, giving them the opportunity to put their feet to the fire and see what a working commercial kitchen is really like. This experience may be a valuable part of the learning experience, letting new cooks grow accustomed to the speed and energy of a restaurant environment before they get their first official jobs.
One of the greatest advantages of enrolling in our Advanced Diploma of Hospitality Management course.
Why?
With a hands-on approach, our course prepares you for any roles in Australia’s culinary industry, starting as prep cook.
Prep cooks play a vital role in a restaurant’s operations by handling tasks like portioning proteins, chopping and blanching produce, and preparing sauces or soups. While this work is essential, many envision a professional cook as a line cook, stationed at the grill, sauté, or garde-manger during service.
The exciting prospect is that with our Advanced Diploma of Hospitality Management course and dedication, you can progress from a prep cook to a line cook position. Of course, this depends on the individual employee and the employer! But a prep cook who is eager to learn and willing to take direction can set themselves up for that promotion.
Once you’ve achieved the status of a professional cook, what comes next?
The journey of learning never stops. Many cooks opt to pursue further training and certifications to enhance their skills and demonstrate their commitment to their craft.
Reach out to us today to explore more opportunities for learning and growth!
—
Course offered:
SIT60322 Advanced Diploma of Hospitality Management (CRICOS Course Code: 110559A)
Duration: 47 weeks
Campus: Parramatta (Sydney), Brisbane, Tasmania (Hobart)
Contact us for various intake dates