I heard that you need to work your way up the ladder in the culinary industry. I know a Sous Chef makes the food but i heard executive chefs does not mainly cook and mainly does more of organizing the kitchen and writing the menu. The pay is good also for executive i seen. Is Executive chef a promotional job from Sous chef? Or would you need a certain degree to be an Executive chef?
Please only answer if you have experience from the culinary industry or actually know. (:
In Hells Kitchen this week the winners met the Executive Chef of the resturant they will be Head Chef at. So what is the difference between them? Does the Executive Chef report to them? Does He oversee them? Are they equals just doing different jobs with similar titles?
I just graduated from Culinary school about 2 1/2 years ago. I have worked in the restaurant industry for about 3. The executive Chef at my job wants to promote me as a Sous Chef making salary instead of the $12.00 / hr I make right now. However, the Chef de Cuisine is very supportive, but suggests that I may not be ready to take a step up to that level of promotion due to lack of experience and knowledge.
My take on it is, who wouldn't be ready to take $35,000 a year starting, rather than $12.00 an hour? I just want to be sure I'm making the right career choice. My goal, after all, is to be a very successful chef.
My name is Jake, I'm a junior in highschool, I'm 17 years old. I love to cook and bake but don't know if doing this for a living is what i want.
Could anyone who knows an executive chef or even better, is or was and executive chef tell me what hours your work, what exactly you do on a daily basis, salary, how much free time you have, where it is best to look for jobs with this career and any other info you can think of that i may have left out.
Thank you in advance.
.. like i know there's no such thing as a bachelors in executive chef what would it be ? food service management ?
I love to cook and bake but I want a good paying job that im going to like. I like to lead people so i think i would like executive chef as a career. How do you become one and how long does it take.
Does anyone know what the average salary is for an executive chef's assistant with 10 years of restaurant experience including serving, hosting, training, and managing? Chicago Il
Yes I have worked in a restaurant for 12 years! I wish to become a sous chef or executive chef . I am trying not to go to culinary school( expensive and I am not a SCHOOL person) I know experience is key!
I have been a part-time on-call dishwasher for 15 years at a dining service for a local college.
The Executive Chef I work with there have been WONDERFUL to me. And the job actually helped pay off my huge credit card debt. It took the earnings from the first four years of working this job to get me back financially in the black. If I hadn't landed this job, I do not know what I would have done.
The blunt truth on why I want to walk away from the job:
Two years ago I started feeling worn out mentally and physically at this job despite it being on-call. But all this time I hung in there for the extra cash and the money was good. Now I feel like thats just not worth it especially not knowing when I'll work (it is random) and feeling more the mental and physical toll while doing the job. The Chef offered me more hours working other catering events if I wanted them over the last year, but I declined... for the reason of feeling worn out and not "up" to the job. I also felt my own job performance was steadily slipping the past year which is why I should quit while the going is good.
This April will mark my 15th year for this dining service. (I started on April 1st, 1998.) I just feel April 1st, 2013, would be the perfect time to finally walk away. At least its easy to remember the exact months and years I started and left this job! My plan is to have a sit-down talk with the Chef in his office this week (of March 4th) and tell him that I'm quitting and making April 1st my final day, practically giving one month's notice rather than the typical two-weeks notice.
The tough part is do I be honest and explain everything above (feeling worn out and time to move on) as the reasons why I'm quitting? Again, the Chef has been VERY nice and understanding to me. I certainly want to end it on good terms with references.
True of false- every job in a restaurant from executive chef to dishwasher is important to their success. Explain your answer. Explain your answer.
True of false- every job in a restaurant from executive chef to dishwasher is important to their success. Explain your answer.
I will be attending the Culinary Institute of America, and I wanted to know how to attain an executive chef position at a major hotel.
My workplace has an Executive Chef, one Sous Chef, four General Cooks, and one Cook's Helper.
I've never been to other professional kitchens where they have someone working as a Chef's Assistant - and I have been wondering if that title and duties compared to that of Cook's Helper are strongly similar if not one and the same. Or are they vastly different? Are these two job titles "entry level" cooking positions? Because I doubt they'd be at the same command level as the General Cook even though I -do- see the Cook's Helper in my kitchen doing some general cooking.
Preferably someone who worked in a professional kitchen that has a Cook's Helper or a Chef's Assistant could explain.
I am a junior in high school and I am 15 and I hope to become an executive pastry chef. The problem is I don't know how to get there. I know there's college but what else is there? I'd love more details. Information from an actual working pastry chef would be great. I really want to follow this passion of mine so please answer with details.
In the skills section of my resume I want to include that I have decent knowledge of cooking, but that I haven't actually worked in a restaurant or anything like that before. I have taken a few classes, but nothing enough to be written down. I'm not attempting to obtain a job in a restaurant or anything, I just want it to be understood that I know how to cook, but that I'm not an executive chef.
Thanks a lot for the help in advance.
I'm talking about a Chef who owns his own restaurant not an executive chef
What can I get as a job right after culinary school. by culinary school I mean a top school and 4 year program like the c.i.a. or johnson and whales, not a 2 year program. How realistic would it be to become an executive chef or another high position (that pays more than a line cook) in the kitchen in a city like new york after graduation?
Hey everyone, I'm a sophomore in high school and I'm planning on going to culinary school to become a chef. Now I have a lot to ask. What's the highest ranking of a chef and how much do they get paid? Also, how long should I go to culinary school to become an executive chef? Do executive chefs make a lot of money? I'm only concerned about the money because in the long run i want to open up my own restaurant. Please help!(:
I am a student at the penna culinary institute cordon bleu program. One of the requirements for completing the program is a two month externship. The Executive Chef and her staff must have the most exciting culinary jobs in the world. The expierience would be totally unique.
I am a certified Executive Chef and wants to work and immigrate in Canada.