Top 10 Qualities of a Great Chef

Positions of chef in high end restaurants and national level restaurant chain are a highly craved for or competitive. There is fierce competition in the culinary industry to acquire the position. The culinary industry, apart from bringing candidates a highly profitable career for top level cooks and chefs, also demands a lot in terms of skill set required to pursue a culinary career. Those who aspire to become skilled culinary professionals and executive chefs must have heard about quite a few world popular chefs. What are the qualities that make a chef known the world over? Below, we discuss about the top ten qualities that a chef or a culinary professional must have.


The culinary art asks for a lot of innovative skills. A great chef must be able to use their creative skill to provide guests with a renewed dining experience. While performing their daily task, the chef needs to be capable of thinking of new ideas and experimenting with new dishes. Creativity and or continued innovative thinking is one of the most essential qualities of a great chef.


Passion comes when love doing your job. The profession of a chef requires a lot of passion, as there are newer challenges to meet almost every time the chef is in the kitchen. The chef needs to have the zeal to be on their toes and performing their task without getting bored or irritated. It is therefore very important for you to love the kitchen environment and cooking before you consider a career in the field of culinary art.

Business Sense

Only great culinary skills can not make a great chef. There are administrative and managerial tasks to be done as well. In order to be great, the chef needs to be able to manage the kitchen staff, control the food supply and controlling the cost and the budget. The chef also needs to be a great team player to bring about coordination among the kitchen staff and keep the work going smoothly. At times, the chef may also need to resolve some personal conflicts that may arise among kitchen staff from time to time. Therefore, a great chef does not only know how to cook innovatively but the chef also knows how to manage and take care of the overall responsibilities of the kitchen.

Attention to Detail

Besides being an art, cooking is science as well. The cooking ingredients have to be mixed in appropriate quantity so as to create the desired flavor. While cooking a dish, a great chef must be able to pay attention to every minute detail to make their culinary skills stand apart from others.

Team Player

Timely preparation of food requires coordination and harmony in the kitchen. While working in a large kitchen or a high end restaurant, the chef may be required to handle a number of kitchen staff and other assistant chefs. Therefore, the chef should have the capability to make the kitchen staff as a team for superior quality and efficient food preparation in the kitchen.


It is years of experience that actually makes the chef a great chef. The chef should never stop practicing their culinary art to become perfect in their art of cooking and food preparation. Practice should be like the show that must go on.


Another important quality of a great chef is their ability to multitask. There are multiple tasks that need to be done in the kitchen. At any point of time, the chef should be capable of handling or doing multiple tasks at one time to keep pace with the customer’s orders and for efficient meal delivery to them.

Commitment to Quality

A great chef should be highly committed to make the best use of their culinary art and deliver only the best quality. The chef should ensure that the ingredients used are of the highest quality.

Quick Decision

The food preparation industry needs the chef to be very time efficient. During their work, problems can arise any time. A great chef should know how to get over the hurdle and should be able to make quick decisions to provide an immediate solution to the problem.

Handle Criticism

To become a great chef, the culinary professional should be able to handle criticism. A variety of people come to dine at restaurant. It is not essential that each one of the guests would appreciate the dish. So, the chef should take criticisms in a positive way.

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