KITCHEN
Back of House (BOH) refers to the area of a business that involves the behind the scenes areas that aren’t directly visible to customers. Back of House kitchen positions range from pot wash to Head Chef and everything in between. The role of a pub chef can vary depending on the type of establishment they work in, their level of expertise, and their specific job title. From planning menus, prepping food and plating up food, the tasks at hand are hugely varied.
When looking at starting off as a chef or wanting to expand your knowledge or grow in your current position, our mentor Nick Hemming can help answer those questions or queries you have.
How Nick got to where he is today
Nick Hemming never dreamed of becoming a chef and it certainly wasn’t his first choice as a kid, but when he was 15, his cookery teacher at school noticed his talent for cooking and pushed him froward. From there he dedicated his career into becoming a chef, and years after his school days, he still looks for new dishes to learn and techniques to master.
His career started in 1988 with De Vere Hotels, back in his hometown of Derby, and has worked in numerous hotels, restaurants, and pubs throughout the UK before settling down with his family in Cornwall.
With over 35 years of culinary experience, Nick runs a in Cornwall with his wife Amanda. They are dedicated to quality and local produce which has earned The Heron Inn numerous awards, including winning Licensee of the Year in 2022.
Nick and Amanda have transformed The Heron Inn into a popular destination for both locals and visitors, known for its exemplary hospitality stunning riverside views and delicious, sustainably sourced dishes.
Nick also has his pop-up food truck The Flaming Chef that you brings to festivals and events around Cornwall. Nick can be found cheffing it up at the pub, presenting onstage, helping out at Truro College or meeting with his local suppliers for the freshest stock.
Have a question for Nick?
No matter how small the question, Nick is here to answer anything about back-of-house roles.
How to Succeed In Back-of-House
What qualifications or certifications are needed to work in the kitchen?
You don’t need any level of education to start working in the kitchen as most entry level roles don’t need qualifications or certifications. What you will need is a Level 2 Food Hygiene Certificate and Allergen Training, which most employers will provide you with upon starting your new role. However if you wish to make your CV more appealing to potential employers, you can obtain those qualifications today (see our Training Page for more information.)
If you’re looking to progress from the Kitchen Porter (KP) or Line Cook roles and into Sous Chef or Head Chef, some qualifications are highly valued by employers. These are:
- NVQ Level 2 & 3 Professional Cookery is an industry-recognised practical qualifications for aspiring or practicing chefs. Level 2 focuses on the basic fundamentals and hand-on techniques for Commis Chef roles, while the Level 3 qualification builds on that with advances cooking skills, leadership and supervisory management skills. If you are a beginner, Level 2 is a great way to build a solid foundation for your career.
- Level 3 Food Safety is great for those wanting supervisory roles/Head Chef. This course covers managing a team and overseeing food safety in the workplace (HACCP)
- Apprenticeships are a great way to earn while you learn. There are many apprenticeships out there at different levels to help you progress. These courses are great for hand-on experience in a real kitchen while also getting a formal qualification. There are many hospitality apprenticeships out there that either your employer can look into, or you can start your first role in (see our Apprenticeship Page for more information.)
What skills are essential for working in the kitchen?
Due to the conditions of the kitchen role, there are a lot of “soft” skills that while aren’t formal requirements, employers will be looking.
- Communication: Working in a kitchen can be loud, hot and busy. Most kitchen teams feel like a family and so there must be a level of trust and communication between each other in a very small environment.
- Discipline: A lot of employers will expect their chef to show up 10 minutes before their shift starts. This allows time for catch ups, hand-overs and briefing before work. Having respect for your peers means that everything in the team enjoy their work and walking through the door.
- Multi-tasking: A kitchen is a busy environment. You might have three steaks on the grill, baskets of chips in the fryer and salad to plate up all at the same time.
- Effective de-escalation: Kitchens are hot, busy, on most occasions small places, so tempers can rise. It’s important to have a “thick skin” and move on quickly. In the heat of the moment things can get sticky, but having a pint after your shift with that colleague is a better way to ease the tension.
- Situational awareness: Often labelled as having “eyes in the back of your head”, it’s useful to be aware of your surroundings and physical space. In a cramped kitchen this means getting in the routine of calling out “Behind!”, “Hot!” or “Sharp!” so you keep you and your colleagues aware and safe.
What are the most common kitchen positions in a pub?
The kitchen hierarchy covers a lot of roles, but depending on the size of the team/pub, some of these roles may look different or overlap.
The Entry-Level Roles:
Most kitchen careers start in one of these two positions: Kitchen Porter (KP) or Commis Chef. The KP is responsible for the wash-up of dishes, pots, pens, etc. but they also handle all the basic prep like peeling potatoes or cutting veg, as well as keeping the kitchen floor safe and bins empty. While this is an entry role, it is still an integral part of the kitchen team and helps everything run smoothly. The Commis Chef position is for junior chefs or apprenticeships. This is a role for learning. You will assist the senior chefs with prep work and maybe manage a simple station like desserts or starters under supervision of a senior.
The Engine Room/The Line:
These roles the chefs that do the physical cooking of meals during the rush: the Chef de Partie (CDP) / Section Chef and the Junior Sous Chef. The CDP (also referred as a Line Cook) are in charge of a specific station, such as the grill, fryer, larder or desserts. The Junior Sous Chef is a intermediate role for those looking to progress into management. They focus on helping runt he line and will step into lead sections when the CDP is away.
The Management:
Management roles tend to be less hand-on in the kitchen and focus more on leadership and paperwork. These roles are for Sous Chef, Head Chef and Executive Chef. The Sous Chef is second in command, they run the kitchen when the Head Chef is off and manage the team, check quality of every plate before they leave the kitchen and handle ordering stock. The Head Chef is the boss. They design the menu, calculate profit margins, handing staff hiring and ensure that the kitchen passes health and safety inspections. The Executive Chef is usually only found in large pub chains. They oversee multiple pubs, focusing on strategy and consistency across the company rather than focusing on just one kitchen.
What does a typical day look like for a member of kitchen staff?
Everyday is different in hospitality, but the kitchen day is mostly defined by the “rush”. Most kitchens will follow a cycle of busy periods with fast preparations followed by a quiet before it becomes busy again. Depending on the pub you might have different shifts – either a straight shift working your 8 hours consecutively, or a split shift where your work four hours in the morning, have a break and then come in again for the next four hours in the evening. Most pubs will follow this structure for the day:
Morning/Set-up: This is before the first customer walks through the door, where the team will be setting up and working in solo productivity. This will be time for deliveries, checking stock, weighing items, checking temperatures and rotating stock. Then there will be the prep list of chopping kilos of onions, prepping chips, making fresh sauces and par-boiling potatoes for the lunch rush. Setup is also time for Mise en Place, where every chef sets up their specific station.
The Lunch Rush: This is when order will be coming in and the ticket machine starts. Orders will be coming in quick so coordination and communication is key. Before every plate goes out it must stand at “the pass”, where the Head Chef or Sous Chef check the standard of the plate before it goes to the customer.
The Afternoon Lull: In many pubs, this will be their quiet time, some pubs may even close the kitchen or only provide “light bites”. If you have a split shift this is when you’d go home for your break. This is also when preparation for dinner rush takes place, cleaning stations and prepping more complex ingredients like lamb or pies.
The Evening Push: This is the main section of the day you probably imagine when you think of kitchen work. The atmosphere is busier, louder and hotter. You may have 20 tickets on the board at once, so his is when those soft skills of multi-tasking and situational awareness are vital.
The Close Down: This is when service for customers ends, but the work in the kitchen doesn’t. Every surface will need to be deep cleaned with degreaser, floors are mopped and fryers are filtered or changed. The Head Chef will be checking what’s left of ingredients and place orders for the next morning. And finally there will be the debrief about what went well and what needs work before every heads home.
How can I prepare for a back of house job interview?
While every interview requires a CV, applying for a back of house position looks different than an office job interview process. Employers will focus more on your personality, work-ethic, hygiene standard and how you handle being under pressure. Working in a kitchen will require you trusting a close knit team, so respect and discipline is key. Here is how you can stand out for your interview:
Research the Pub and Menu:
Before your interview, take the time to look into the pub and what they already serve. This knowledge will allow you to tailor your answers and show your interest in the role. Look at the food style, the signature dish and the customer footfall. Check TripAdvisor or Google reviews – if they mention long waiting times then you know this pub is high-volume and will value speed.
Prepare for the Trial Shift:
Almost every pub will provide a trial shift. This is so both you and the employer can see if this is the right fit. On your trial shift bring your own gear, it’s better to be prepared just in case, so having your non-slip shoes and apron shows your dedication. If you’re not sure what to do, follow the “golden rule” and clean something. A candidate who cleans without having to be told is an instant hire.
Dress the Part:
You don’t need to show up in a suit, but you do need to be presentable. Have a clean and practical look as well as good hygiene. Ensure your fingernails are short and clean, hair is tied back and clothes are clean.
Questions you Should Ask:
Ask smart questions to show your dedicated to the role: “How many ‘covers’ (meals) do you usually do on a Sunday?”, “What is the team dynamic like?”, “Is there an opportunity to learn other stations?”
Where can you progress with a kitchen role?
The hospitality industry provides a lot of progression, often times quicker than in any other profession. If you work hard and show up you can rise to several different high-level roles.
The Vertical Move:
The most traditional route of progression is moving from “doing the work” to “managing the work”. This would more than likely happen within the same pub or company. Examples of vertical moves are:
- Commis Chef to Chef de Partie (CDP)
- CDP to Sous Chef
- Sous Chef to Head Chef
- Head Chef to Executive Chef
The Specialist Move:
As your gain experience, you might realise you have a talent or love for a specific niche. Examples of these are:
- Pastry Chef
- Development Chef
- Private/Event Catering
Front of House & Management:
It’s not uncommon for kitchen staff to move into a pub manager role. A lot of the best pub managers started in the kitchen because of their understanding of back of house giving them an advantage in business management. Management could like like anything from Kitchen Manager, Assistant Manager/General Manager or Operations Manager.
Technical & Compliance Roles:
If you prefer the rules and safety side of the kitchen then there are progressions into more corporate positions. This could be a Food Safety Auditor who visits kitchens to ensure they’re meeting hygiene standards, or you could be a Health & Safety Consultant who helps hospitality businesses stay compliant with laws.
What are some tips for improving communications between kitchen staff and front of house?
Communication is always important in any job, however the communication between Back of House and Front of House is the heartbeat of a successful pub. When that breaks down, food gets cold, customers get angry and staff get stressed. Here are some of the best ways to bridge the gap and keep things running smoothly:
- Master the “Call and Response” – Don’t assume that a message has been heard just because you said it. Every instruction should be met with “Heard” or “Chef”. For example if a server tells you “Table 3 needs no mayo” and the chef doesn’t say “Heard,” the server should then repeat it. This will then prevent any miscommunication later down the line.
- The Pre-Service Briefing – Spend 5 to 10 minutes before doors open to get everyone on the same page. Discuss daily specials, items that are sold out and any large bookings.
- Use Standardised Terminology – When things are busy, it’s easy to use short and universally understood workplace code. For example “away” is for when food is ready to be taken to the table, “86’d” is when an item on the menu is sold out and “behind” is essential for physical safety when FOH enter the kitchen.
