Certification provides valuable formal recognition of the skills of a chef or cook. The American Culinary Federation certifies chefs and cooks at the levels of cook, working chef, executive chef, and master chef. It also certifies pastry professionals and culinary educators. Certification standards are based primarily on experience and formal training. Important qualifications for chefs, cooks, and other kitchen workers include the ability to work as part of a team, possessing a keen sense of taste and smell, and personal cleanliness.
Most States require health certificates indicating workers are free from communicable diseases.
Advancement opportunities for chefs and cooks are better than for most other food and beverage preparation and service occupations. Many acquire higher paying positions and new cooking skills by moving from one job to another. Besides culinary skills, advancement also depends on ability to supervise lesser skilled workers and limit food costs by minimizing waste and accurately anticipating the amount of perishable supplies needed. Some cooks and chefs gradually advance to executive chef positions or supervisory or management positions, particularly in hotels, clubs, or larger, more elegant restaurants. Some eventually go into business as caterers or restaurant owners, while others become instructors in vocational programs in high schools, community colleges, and other academic institutions.