Creativity
Culinary creativity is essential. Creativity in the preparation of food and how it is served.
Hard Work
You cannot be a top chef if you procrastinate, are laid back, and lazy. To reach the top of the ladder, you have to put in long hours and every moment has to be highly productive. To succeed in your profession, and be an independent chef who has a clientele of his own, or an outlet, the key is a continuous effort.
Knowledge
Knowledge of recipes worldwide, all preparations and cuisines. But not to be a Jack-of-all, and extensive knowledge on your specialized cuisine. You should have the desire to read and know about food in different parts of the globe, the eating patterns and habits, and culinary etiquette. Knowledge only makes places you on a higher pedestal and makes you and your skill unique.
Experimental
Know all, and then experiment. During an initial couple of years of your career, you may not have the liberty, but once you are able to prove your caliber and skill to the top bosses and command their trust, you will have the independence to experiment and innovate. And the result of it may be new recipes dedicated to your brain. Do not strangulate your creative instincts with the fear of failure, you may falter but not fail.
Tenacity
You have to be tenacious to handle the stress of the job. It is physically enduring. And at times can even exert mental pressure on you. There may be arguments and disagreements, your ideas may be squashed, there can be mental agony. You have to be on the move as long as your shift lasts, work long hours during special occasions and festivals, so stamina and the ability to take in stress is essential.
Time Management
To meet deadlines is foremost. To have all the food ready on time, and to serve the order within the set time under the guidelines of the restaurant or hotel, is crucial. You cannot disappoint the customers or the management. Again, you will have to allow time for self-study and research.
Team Work
From the very beginning, you will have to work in a team with a number of chefs, the serving department, the managing authority. Till you become the Head Chef, you will even have to take orders from the bosses. No food in an outlet is prepared by one chef; it is teamwork. Even when you have your outlet or are the Head Chef, you will still have to work as a team for the best results.
Organized
You have to learn the skill of planning, deciding, and organizing if you want to lead a team of cooks at your behest.
Composed
Concentration is a must. You have to strive to remain calm and composed under stress – physical and mental. During rush hours, and when there is a brimming line of customers waiting to be served, you have to be extra cautious to stay calm to avoid mismanagement and blunder.
