Essential Qualities (2)
• Can I stay calm in a crisis?
Quick thinking is a requirement of working in a professional kitchen. It's a stressful environment. There's so many things going on at once that there's always the chance of something going wrong, something needing to be dealt with immediately, something stressful. Great chefs can handle all the pressure, juggle all the tasks and still think on their feet when something unexpected happens.
• Do I handle criticism well?
Chefs get criticised. It's a part of their job. Not just paid critics but everyone who eats your food is a critic. Most will be pleasant, even when they're not being too complementary. Some won't. Get used to it; chef's need thick skins.
• How is my business sense?
Cooking is a business and you'll need some business skills, even if you never run your own establishment. Every chef needs to understand the business model of their place of employment.
• Am I a people person?
Chefs don't live their lives only in the kitchen. Even if they did, that would still bring them in to contact with plenty of people (colleagues, business associates, suppliers). A chef's job, especially a chef who runs their own establishment, is about people even more than it's about food; the customer is your primary concern and your interactions with them could make or break you. You need to be good with people.
• Am I fit and strong enough?
Chefs spend a lot of time on their feet in hot and busy kitchens; you need to be fit and strong. You'll be using heavy pots and pans, lifting heavy bags, bustling around for hours at a time. Stamina is vital.