Creating menus and preparing dishes for customers from Michelin-starred restaurants to cafeterias and workplace canteens.
The professional chef can work in a wide range of establishments, and the range of skills and customer expectations will vary according to the work-place.
As well as the skill of cooking, the role of a chef demands further skills that relate to menu compilation and costing, working to a budget or profit margin, control and storage of stock, and managing the pace and workflow of a kitchen brigade. In some settings, the kitchen team needs to work effectively with other departments both in the front and back of house to ensure a positive overall experience for guests.
The chef in a top-tier hotel or restaurant will need to demonstrate outstanding skills in food preparation and presentation. They will be expected to create and adapt dishes that meet the expectations of demanding customers (and critics!). It is important that chef keeps abreast of the trends and aware of their competition in the foodie marketplace.
Commercial kitchens are equipped with complex specialist equipment that must be used carefully to avoid accident and injury. Strict maintenance of equipment as well as personal and food hygiene and safety standards are paramount considerations and often subject to strict regulation.
With globalization of cuisine, chefs can work with talent, inspiration, ingredients, and in establishments all over the world. The pressures in this field are great, but the opportunities are nearly endless; and the potential for career advancement is ever present.
Important elements of the challenge include:
Competitors will prepare a range of cold and hot appetizers
Under timed conditions, each Competitor will show they can work with a variety of produce.
The ability to design and bake desserts are also needed in this Skill.
Extra marks are awarded for immaculate and stylish presentation of dishes.
|Gold||769||Thomas Tutzer||South Tyrol, Italy|
|Bronze||740||Christian Jung Hoon Kleinert||Denmark|
|Bronze||740||LAI JIA YI||Malaysia|
|Medallion for Excellence||734||DAESEONG JIN||Korea|
|Medallion for Excellence||732||Paul MARCON||France|
|Medallion for Excellence||728||Ruth Hansom||United Kingdom|
|Medallion for Excellence||727||Vu Hoang Trinh||Vietnam|
|Medallion for Excellence||724||Muhammad Danial Suboh||Singapore|
|Medallion for Excellence||721||Di Qu||China|
|Medallion for Excellence||719||Evelyne Tanner||Switzerland|
|Medallion for Excellence||718||Gustav Leonhardt||Sweden|
|Medallion for Excellence||716||Victoria Hislop||Canada|
|Medallion for Excellence||713||Gerson Nunes||Brazil|
|Medallion for Excellence||710||Johan Kurkela||Finland|
|Medallion for Excellence||708||María Fernanda Londoño Bohórquez||Colombia|
|Medallion for Excellence||708||YA-TING CHANG||Chinese Taipei|
|Medallion for Excellence||706||Torkil S Helmersen||Norway|
|Medallion for Excellence||702||Nicholas Todd||New Zealand|
|Medallion for Excellence||701||Lionel Van Royen||Belgium|
|699||Monique Dunn||South Africa|
|696||Pou I Cheong||Macao, China|
|693||Iradahliani Darmawan Saleh||Indonesia|
|687||Jason de Haan||Netherlands|
|677||Daniel Chaves Ramos||Costa Rica|
|674||Sui Yin Li||Hong Kong, China|
|674||Hunor Zoltan Egeto||Hungary|
|670||Nada Al Zara||United Arab Emirates|
|638||Narjes Raboubi Farouji||Iran|
To reach the level of skills required to compete in a WorldSkills Competition takes several years of training and dedication. But the best time to start is now.