Though some people confuse the terms "chef" and "cook," there is a significant difference in the restaurant industry. Chefs are more talented and well-trained than ordinary chefs, and they are more responsible for creating the meals that define a restaurant's reputation. 

But it's not just about the food; this job necessitates strong organisational and administrative abilities. The chef, also known as the chief cook, manages the entire kitchen crew and keeps track of supplies and timetables. Chefs must have an exceptionally sophisticated and innovative sense of taste. He or she creates the menu items and often prices them, too. 

Getting far in this profession may be as much about cutting food prices and controlling less-skilled workers as it is about producing a memorable menu. Chefs must be great multitaskers in order to keep things moving smoothly in a hot, noisy kitchen. The labour is fast-paced, and a forgotten detail can result in lost time and food, not to mention an upset customer. Chefs are always on the move, typically working evenings, weekends, and holidays. 

While many cooks learn on the job, chefs and head cooks typically have degrees in culinary arts from a reputable cooking school. Many employers also search for safe food handling certificates. Chefs develop by changing jobs and learning new skills, and some even create their own restaurants. While just a few get their own cooking show, they are always happy to accept compliments.