After completing three weeks of my internship — which, obviously, is a very short time — I want to use my fresh eyes to share some thoughts and observations about this profession. There are six full-time chefs I’ve had the chance to work with, and all of them have their own unique style. What unites them is how efficient and focused they remain throughout the long eleven-hour shifts. Aside from the thirty-minute lunch break, they work on their feet without even taking a short coffee break. Long before one task is completed, they’re already planning what needs to be done next and making the necessary preparations. It seems like every minute is precious and should never be wasted.
Another important skill for a chef is to always stay organised. At the beginning of each shift, we have a briefing where we go through all the tasks that need to be completed that day, how many guests will come, and whether we can already prepare some elements — such as ice cream or emulsions — for the upcoming days. The tasks are then divided between the members of each section. At Ark Restaurant, there’s a cold section responsible for snacks, salads, and other cold dishes; a pastry section for desserts; and a hot section that handles dishes like the signature grilled mushroom and baked bao buns. Currently, I’m assigned to the cold and pastry sections. We know exactly how many guests have booked tables, so everything is measured to match the number of covers, ensuring no waste of time or resources. During and after each task, we make sure that our workspace is organised and clutter-free, cleaning and removing unnecessary items continuously.
Staying tidy while cooking has always been my Achilles’ heel as a home cook, often leading to a more chaotic process — so I’m really happy to be learning this invaluable skill now.
Teamwork and communication are also crucial in a larger kitchen setting. Especially during the service rush, we need to multitask and jump in wherever help is needed to make sure guests receive their next course promptly. Since each small dish on the menu includes several components, we often work in pairs to make the process faster. Communication has to be clear to avoid any misunderstandings. I always try to ask clarifying questions when I don’t fully understand something.
The ability to multitask and remain calm under pressure is also essential. There’s always something to be done while waiting for the next order. For example, we can help others with plating, clean one of the sections, or begin preparations for the next day — and then quickly jump back into finishing a dish for service. I could probably count the idle minutes I’ve had in the kitchen over these three weeks on one hand.
There’s one skill — or rather, a characteristic — of a good chef that often goes unnoticed, but that I personally find extremely important: a positive attitude and patience. One of the chefs at my internship placement really stands out in this way. He explains things calmly and kindly, never gets frustrated when I ask the same question twice or ask for clarification, and often gives me helpful tips on how to work more efficiently. I think this kind of attitude makes teamwork more enjoyable and prevents unnecessary conflict. Some of the other chefs, however, seem to have less patience and can get easily irritated by my immediate lack of understanding.
Based on my very limited experience in the restaurant world, I get the sense that the industry is still quite old-fashioned, with a clear hierarchy and little room for individual expression. The head chef is seen as all-powerful, enforcing a system based on tough love and fear to keep everyone in check. This is definitely something I’m not used to and find outdated and unnecessary. I think this kind of environment may be one reason why there are fewer female chefs. I believe we need emotional safety and space to express concerns in order to truly enjoy our work. The robotic, army-like model of receiving and executing orders doesn’t meet those needs.
I’ll return to this topic after gaining more experience. I’m curious to see what new things I’ve learned by then.