Descriptive paragraph on a chef
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At their highest levels, professional chefs may also be called head cooks because they manage the kitchens in which they work. They oversee subordinate cooks and kitchen staff, and prepare menu items themselves. Their days may regularly last 12 hours and can include early mornings, late evenings, weekends and holidays.Duties
The primary responsibility of a chef is to plan menus, develop recipes, and engage in and supervise the preparation of dishes. They order supplies, accept their deliveries in the morning, and check for their freshness and taste. Cleanliness is vital to kitchens for health and safety reasons, so chefs maintain sanitation practices and ensure that all health laws are followed. They also hire, train and, if necessary, fire cooks and other food-preparation workers. Chefs who own restaurants also have marketing and administrative responsibilities, and may use software to help with management duties.
Types
An eating establishment may have different types of chefs. Executive chef or chefs de cuisine oversee kitchen operations by managing the work of cooks who actually do meal preparation. They may spend most of their time in administration and do very little in the kitchen. Next in line are sous chefs, who manage cooks, do some meal preparation and report to head chefs. Personal chefs prepare meals in private homes by ordering groceries, serving food and washing dishes. They may be self-employed and have several clients. Private household chefs work full-time for one client, such as a diplomat or top executive who regular entertains as part of his official duties.
Training
Most chefs receive their training by starting in other kitchen positions, such as dishwasher or line cook. They learn their skills over several years from other chefs, before they are promoted to higher levels. However, formal training is also available in community colleges or culinary arts schools that can last up to four years. These programs help students gain hands-on experience in planning menus, sanitizing equipment and purchasing supplies. Most programs also require students to intern or apprentice in a commercial kitchen. Formal apprenticeship programs generally last about two years, and combine classroom and on-the-job training.
Careers
Chefs earned a mean $46,600 per year, or $22.40 per hour, as of May 2011, states the Bureau of Labor Statistics. Their annual salaries ranged from below $24,770 to over $74,060 a year. Almost half of the 90,300 worked in full-service restaurants to earn $44,870 yearly. However, the highest pay was in the category of deep sea, coastal and Great Lakes water transportation, at a mean $73,0100 per year. Chefs are predicted to lose jobs at the rate of 1 percent from 2010 to 2020, compared to the predicted 14 percent increase for all jobs in all industries. Although population growth will increase the demand for chefs at dining establishments, many restaurants are cutting costs by using lower-level cooks to perform many chef duties.
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The primary responsibility of a chef is to plan menus, develop recipes, and engage in and supervise the preparation of dishes. They order supplies, accept their deliveries in the morning, and check for their freshness and taste. Cleanliness is vital to kitchens for health and safety reasons, so chefs maintain sanitation practices and ensure that all health laws are followed. They also hire, train and, if necessary, fire cooks and other food-preparation workers. Chefs who own restaurants also have marketing and administrative responsibilities, and may use software to help with management duties.
Types
An eating establishment may have different types of chefs. Executive chef or chefs de cuisine oversee kitchen operations by managing the work of cooks who actually do meal preparation. They may spend most of their time in administration and do very little in the kitchen. Next in line are sous chefs, who manage cooks, do some meal preparation and report to head chefs. Personal chefs prepare meals in private homes by ordering groceries, serving food and washing dishes. They may be self-employed and have several clients. Private household chefs work full-time for one client, such as a diplomat or top executive who regular entertains as part of his official duties.
Training
Most chefs receive their training by starting in other kitchen positions, such as dishwasher or line cook. They learn their skills over several years from other chefs, before they are promoted to higher levels. However, formal training is also available in community colleges or culinary arts schools that can last up to four years. These programs help students gain hands-on experience in planning menus, sanitizing equipment and purchasing supplies. Most programs also require students to intern or apprentice in a commercial kitchen. Formal apprenticeship programs generally last about two years, and combine classroom and on-the-job training.
Careers
Chefs earned a mean $46,600 per year, or $22.40 per hour, as of May 2011, states the Bureau of Labor Statistics. Their annual salaries ranged from below $24,770 to over $74,060 a year. Almost half of the 90,300 worked in full-service restaurants to earn $44,870 yearly. However, the highest pay was in the category of deep sea, coastal and Great Lakes water transportation, at a mean $73,0100 per year. Chefs are predicted to lose jobs at the rate of 1 percent from 2010 to 2020, compared to the predicted 14 percent increase for all jobs in all industries. Although population growth will increase the demand for chefs at dining establishments, many restaurants are cutting costs by using lower-level cooks to perform many chef duties.
hOpe ThIs hElpS
^_^❤✌❤^_^
@DIYA✌
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