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professional cook(chef)

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FC: Professional Cook | by Rebecca Brzezowski

1: Professional Cook | By Rebecca Brzezowski

2: Job Description | There are so many responsibilities for cooks. for one in the kitchen dealing with food related concerns, providing leadership, washing the dishes and working area. You have to hire and train, and supervise staff, prepare cost estimates food and supplies, set work schedules. and order supplies, and ensure that the food services establishment runs efficiently and profitably.

3: They work long hours.

4: Education | Some of the education needs to be in a cooking school or going to college for 4years with the degree in hospitality or two years in the culinary department. A certification is not required, but it can help prove accomplishment and lead to higher pay.

5: Other Qualificationis | You need to have prior experience in food. the person has to have personinal cleaness, intence desire of smell, creative, and have a keen sence of taste and smell.

6: Salary Range | It all stands to reason that up scale restaurants generally pay more. The median annal earing's of chefs and head cooks were $38,770 in May 2008. 50% of them earned $29,050-$51,540 and the lowest of 10% of them earned less than $22,120, yet the highest earned more than $66,680 per year.

7: Benefits | There isn't much of benefits when being a chef.

8: Job Outlook | Job opportunities are expected to be good. Over the 2008-2018 decade employment for cooks are expected to increase 6%

10: Advantages | Most of the workers in these occupations have prior experience in the food service or hospitality industries. The job expected to be good, largely because of a high turn over.

11: Disadvantages | There are long hours, fast pace, and you need high energy levels to keep up with the work. Chefs, head cooks, and food preparation and serving superiors work long hours preparing ingredients before cooking,The keen competition is expected for jobs at up scale restaurants that generally pay more.Then there is working early mornings, late evenings, holidays, and weekends. Normally its 12 hour days to over see the delivery of food stuff early part of the day, plan the menu and then prepare the food

12: Sources | "chefs, head cooks, and food preparation and serving supervisors" 'Occupational out look Handbook',2009-210 Edition. Bureau of Labor Statistics. Web 10 Feb 2010 "Chefs and cooks" 'Virginia Career VIEW'. 2010. Virginia Department of Education. web. 12 Feb 2010

13: Image Citations | front cover cartoon chef hat. Digital Image. Google Images. clipartof.com.Web. 12 Feb 2010 Money bags. Digital Images. Google Images. grassyrootsy.wordpress.com.web.12 Feb 2010 college. Digital Images. Google Images. whplibrar.org.web.12 Feb 2010 Meat. Digital Image.Google.lisburncity.gov.web.12 Feb 2010 ipod fruit.Digital Image. Google Image. wordpress.com plating food.realbackingwithrose.com.web.12 Feb 2010 knife set.Digital Image.Goolge Images.alibaba.com.web.12 Feb 2010 knife and fork. digital Image. Google Image. wikimedia.org.web.12 Feb 2010 resturant. Digital Image. Google Images. vener.com.web.12 Feb 2010 plate kiife fork. Digital Image. Google Images. istockphoto.com.web.12 Feb 2010 napkins. Digital Image, Google Images. myjeanm.com.web.12 Feb 2010 drink. Digital Image. Google Images. myjeanm.com.web.12 Feb 2010

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  • By: Hines4B
  • Joined: over 6 years ago
  • Published Mixbooks: 4
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About This Mixbook

  • Title: professional cook(chef)
  • Rebecca Brzezowski
  • Tags: None
  • Published: over 6 years ago

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