A head chef title can take a decade to earn the hard way — or a realistic training path can get you there faster with the right foundations.
Stage 1: Kitchen Trainee (0–1 year)
Focus on knife skills, hygiene standards and following recipes exactly — consistency is what gets trainees noticed.
Stage 2: Commis / Line Chef (1–3 years)
You'll own a section of the kitchen. Speed under pressure and communication with the pass become the priorities.
Stage 3: Chef de Partie (3–5 years)
Full ownership of a station, training junior staff, and beginning to contribute to menu development.
Stage 4: Sous Chef and Beyond
Kitchen management, supplier relationships and staffing — the skills that separate a great cook from a head chef.
Want Guided Support Instead?
Talk to an ELITE advisor about the right course for your goals.
