Professional Chef Career Information
- According to the Bureau of Labor Statistics, chefs are in charge of the daily food preparation and food service operation of a restaurant or similar establishment. Chefs perform a leadership role by taking responsibility for other cooks in a kitchen. They must deal with all food-related concerns of an establishment. Since they hold the greatest creativity and knowledge of food, they must develop and prepare recipes. They also serve a business function by determining service sizes, planning menus, ordering food supplies and supervising kitchen procedures. The highest quality chefs can even attain fame status.
- Chefs always work in clean and sanitary environments because the law demands kitchens to adhere to strict guidelines. Yet, these areas are also packed with potential hazards. Crowded kitchens can be very hot and contain slippery floors. A chef must be careful to avoid slipping, falling and cutting or burning himself or others. Work hours can vary greatly because restaurants are open at any time, including weekends and holidays. Many chefs work 12 hours a day, according to the Bureau of Labor Statistics.
- Per the Bureau of Labor Statistics, most chefs begin their careers as food preparation workers or line cooks. In some cases, chefs attend vocational training classes or cooking school. Others chose to be interns or apprentices, especially if they wish to acquire the business skills necessary to open their own restaurant. However, a highly talented chef does not need any formal training at all. The field's creativity allows a chef to demonstrate unique abilities that cannot be obtained in a classroom.
- According to the Bureau of Labor Statistics, the average annual salary of a chef was $38,770 in 2008. The middle 50 percent made between $29,050 and $51,541 annually. The bottom 10 percent made less than $22,121, while the best chefs made in excess of $66,680.
- Chefs can advance to open their own catering business or restaurant, or become personal chefs. These options provide a more lucrative and flexible lifestyle. Others advance into bigger and more prestigious restaurants. Finally, some obtain corporate employment with large companies to oversee the recipe, menus and design concepts of a franchise.