Jamie Oliver is a famous British chef known for his approachable cuisine and television shows. He was born in 1975 and raised in Essex, England. He received formal culinary training from Westminster Catering College and worked under renowned chefs in London and France. His big break came when he starred in the 1999 BBC show "The Naked Chef," which became a bestseller. Oliver has since authored many popular cookbooks and hosted numerous cooking shows that have spread his organic philosophy worldwide. To become a professional chef requires extensive skills development, apprenticeships, safety training, and experience working in commercial kitchens under established chefs.

1. PROFESSIONALISM IN
HOSPITALITY
NUR FATIN ZULAIKHA BINTI ZAKARIA
AB190027

2. • Professionalism is the
conduct, behavior and attitude
of someone in a work or
business environment. A
person doesn’t have to work
in a specific profession to
demonstrate the important
qualities and characteristics of
a professional.
• Professionalism leads to
workplace success, a strong
professional reputation and a
high level of work ethic and
excellence.
• A chef is a trained
professional cook
and tradesman who is
proficient in all aspects of food
preparation, often focusing on
a particular cuisine. The word
"chef" is derived from the
term chef de cuisine, the
director or head of a kitchen.
Chefs can receive formal
training from an institution, as
well as by apprenticing with
an experienced chef.
Introduction

3. Chef Biography
 Was born on 27 May 1975
 He is a British chef and restaurateur
 He is known for his approachable cuisine, which has led
him to front numerous television shows and open many
restaurants.
 Born and raised in Clavering, Essex
 He was educated in London before joining Antonio
Carluccio's Neal Street restaurant as a pastry chef.
 While serving as a sous-chef at the River Café, he was
noticed by Patricia Llewellyn of Optomen and in 1999 the
BBC aired his television show The Naked Chef.
 This was followed by a first cook book, which became a
No. 1 UK bestseller.
Jamie Trevor Oliver

4. Job Scope
Executive Chef (Chef de
Cuisine, Head Chef)
• Primary Task: Kitchen
management
• There is only one per
kitchen, leading to high
competition for the role.
• They oversee daily
operations, kitchen costs,
food preparation, and menu
planning.
• They will often create most of
the new recipes and dishes
for the menu.
Sous Chef (Second Chef,
Under Chef)
• Primary Task: Team
management
• There can be more than one
in a kitchen depending on
the size of the establishment.
• They oversee the details of
each dish and oversee the
food lines.
• They are the second in
command and will run the
kitchen in the executive
chef’s absence.
• They will usually train newly
hired chefs and cooks.
Pastry Chef (Patissier)
• Primary Task: Prepare
pastries, breads, and
desserts
• They may be in charge of the
whole dessert menu.
• The position usually requires
extensive specialized training
or the completion of a degree
in baking.
• Depending on the
establishment, this position
can be equivalent to
executive chef.

5. Academic Qualifications and Experiences
Jamie’s introduction to the culinary industry was as
organic as his cooking philosophy. His parents
operated a pub and eatery near his home in Essex,
England. Jamie spent his childhood years stumbling
around the kitchen of The Cricketers, getting his hands
into basic food prep. He was ahead of years in culinary
prowess, mastering basic apprentice chef skills by the
time he was a teen. He knew early on that cooking was
his calling, so enrolled in the cooking school program at
Westminster Catering College, now Westminster-
Kingsway College, which accepts students into its
career courses from the age of 16. Jamie enrolled at
that age, and studied the school’s well-respected
Hospitality and Catering programs.
Oliver followed up his London cooking education with
the well-shared path of many professional chefs: a stint
in France. Working his way through the famous French
culinary world and learning classical methods of French
cookery. After returning to London he went to work as
pastry chef and baker for Chef/Proprietor Antonio
Carluccio, of Neal Street Restaurant fame, who now
operates Carluccio’s Caffes. For three and a half years,
Oliver worked at the well-received River Café, which
brought him early media attention. A documentary
about the restaurant featured on camera appearances
that eventually led his first regular TV presence, on the
Naked Chef.

6. Promotion Level and Career Path
• At Neal Street
restaurant
• Gaining experience
at preparing Italian
cuisine
Pastry chef
• The River Café,
Fulham
Sous chef
• The Naked Chef
Television
Show
• His cookbook
become a
bestseller in United
Kingdom
Release a
book

7.  Punctual,
organised and
trustworthy
 Ability to
manage other
people
 Ability to
motivate staff
 Excellent
communication
skills
 Ability to
resolve conflict
in a
constructive
manner
 Ability to
solve problems
and think-on-
your-feet
 Willingness
to take
initiative and
make
decisions
 Ability to
delegate tasks
effectively

8. Participation in short and long course that are
related
Television show
• The Naked Chef
• Jamie’s Super Food
• Jamie Cooks Italy
• Jamie’s Meat-Free Meals
• Jamie’s School Dinner
• Jamie: Keep Cooking
Family Favourites
Book
• Jamie Oliver 7 Ways
• 5 Ingredients – Quick &
Easy Food
• Save With Jamie
• Jamie’s America
• Jamie’s Kitchen
• Something for the
Weekend
• 7 Ways

9. Dress Code
The jacket is usually double-
breasted as this provides an
additional layer of protection
from heat or any hot splashes.
The material is often made
from a heavy cotton or a
polyester and cotton mix as
this allows breathability and
also helps to protect the chef
from any hot splashes.
Chef pants help to prevent
contaminants from everyday
clothes from contaminating
the food. They are also
loose fitting to assist with
movement and breathability
and are made from a thick
material to help minimise
the dangers from hot spills.
For comfort, shoes must be
well fitted and have good
shock absorption. This will
relieve some of the pressure
on the bottom of the feet from
standing on the hard floor. For
safety, all chefs should wear
shoes that are non-slip and
have steel or reinforced
toecaps.
An apron provides an added
layer of protection against heat
and flames, as well as stains.
Aprons should be made of a
flame-retardant material and
must be tied and fitted
correctly.
The hat is a well-recognised
component of a chef’s
uniform. However, a lot of
chefs choose not to wear
the classic high hat
anymore.

10. Conclusion
 In conclusion, to become a professional chef we need to
learn a lot of skills.
 Being a chef is not only about being able to cooking but
how you manage to become a better chef.