Chef Vs. Cook: What’s the Difference?

The terms ‘chef’ and ‘cook’ are often used interchangeably. However, did you know that they define two different roles and levels of expertise?

Today, Greenbergs will dive into the difference between a chef and a cook and what to expect when entering the cooking industry. 

For high-quality workwear, browse our catering uniform today, with a range of comfortable and stylish accessories available.

The Difference Between a Chef and a Cook

Whilst both roles work within the catering industry, each one comes with its own responsibilities:

Chef

The word ‘chef’ comes from the French word ‘chef de cuisine’, which translates to the ‘head of the kitchen’. 

A chef is seen as the lead role, high up the hierarchy of culinary workers. They overlook the success of the kitchen, giving orders and monitoring various tasks. 

Some of their key responsibilities include: 

  • Creating innovative meals for the menu.
  • Lead, schedule, train, and mentor the kitchen team.
  • Source fresh ingredients by establishing relationships with suppliers.
  • Ensure kitchen safety, manage inventory, adhere to health regulations, and control costs.

Cook

On the other hand, a cook is someone who follows recipes to prepare food. They follow the tasks and requirements set by a chef, ensuring consistent quality and execution of various meals. 

Cooks work in cafes, restaurants, schools, hospitals and more. Each environment comes with its own set of demands and experiences. 

Some key responsibilities of a cook include:

  • Follow recipes to prepare, cook, and execute dishes up to a high standard.
  • Ensure each dish meets the desired quality and each meal is consistent.
  • Manage a variety of kitchen duties at once.
  • Follow hygiene and safety procedures in food preparation.

Training and Education

Both a chef and a cook need to have a good level of experience to achieve a role in the culinary industry. 

However, a chef must have a higher level of education to become the head of a kitchen. This includes:

  • Apprenticeships: This provides hands-on experience, working with and learning from experienced chefs. These can last from one to four years. 
  • Culinary arts programme: Many chefs must have studied culinary arts at a college or university level. These typically cover kitchen management, basic skills, advanced techniques and more. 
  • Professional certifications: Certifications can help a chef receive a higher-paid job. These highlight a chef's skill and knowledge in specific areas, such as pastry arts, culinary management, or health and safety. These certificates are obtained through exams. 

The path to becoming a cook is more flexible than a chef, with hands-on experience valued over exams. This includes:

  • On-the-job training: This provides experience with basic cooking techniques and kitchen operations to become proficient in preparing a variety of dishes. This can be achieved with minimal formal education. 
  • Short courses or workshops: These programs cover specific areas of cooking, such as baking, knife skills, or a particular cuisine. They often last from a few days to several weeks and they can broaden job opportunities.
  • Experience with a cooking role: With kitchen experience, cooks can advance to more senior positions, such as lead cook or kitchen supervisor. 

Skills and Expertise of Each Role

When applying to become a cook or chef, there are key skills and levels of expertise each person must have.

This includes:

Chef

  • The ability to create new dishes and menus. 
  • Strong management skills to direct kitchen staff and coordinate food production. 
  • They must practice conflict resolution, team building, and effective communication.
  • Knowledge of budgeting, cost control, and inventory management. 
  • Must have an eye for detail to ensure that every dish meets the establishment's standards, from taste and texture to plating and presentation.
  • Must be able to manage stress appropriately and multi-task.
  • An understanding of food science and proficiency with kitchen equipment.

Cook

  • Master basic cooking techniques such as chopping, sautéing, grilling, and baking.
  • Ability to accurately follow recipes with careful measurement, timing, and execution.
  • Must be able to handle high-pressure situations, working quickly to meet customer demand.
  • Work collaboratively with other kitchen staff, such as chefs, other cooks, and front-of-house staff.
  • Be able to adapt to different kitchen environments, cuisines, and menus with a willingness to learn new skills.
  • Understand and adhere to food safety guidelines and kitchen hygiene practices.

The Types of Role and Salary

Within each role are various positions in the culinary industry. Each one comes with its own responsibilities. The average salary can be found for each position below:

Chef

  • Commis Chef (Entry-Level): £18,000 - £22,000 per year.
  • Chef de Partie (Section Chef): £20,000 - £25,000 per year.
  • Sous Chef (Deputy Chef): £25,000 - £30,000 per year.
  • Head Chef (Chef de Cuisine): £30,000 - £50,000+ 
  • Executive Chef: £50,000 - £100,000+, 

Cook

  • Line Cook: £18,000 - £22,000 per year.
  • Prep Cook: £16,000 - £20,000 per year.
  • Institutional Cook: £20,000 - £25,000 per year.

Invest in High Quality Workwear with Greenbergs

At Greenbergs, we sell a wide range of work uniforms for various industries. 

Each product is designed with soft fabrics and comfortable designs to promote ease of movement within the workplace. Our chef aprons, headwear, and more are ideal for stocking up on affordable and high-quality culinary equipment. 

Browse our workwear today for a uniform that promises comfort and durability.