Taking up a Fulfilling Career as an Executive Chef
By Silas Reed
Everyone relates the term 'chef' to fine dining experiences. Making delicious food is no cakewalk. The profession of an executive chef is considered the most respectful and popular career in the hospitality industry. With some years of experience, an executive chef can go on to become Food and Beverage Manager
Corporate Chef, or an owner of a restaurant.
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The career of executive chefs is the most challenging in the hotel industry, but in order to take up the job of the executive chef, one is required to start from the lower rungs. An executive chef is the chief manager who is in complete control of the kitchen staff. The executive chef responsibilities include everything that takes place in the kitchen.
He is the person who supervises the cooking assistants, chefs and other trainees. The executive chef also makes sure that productivity in the restaurant is met to the maximum. He also creates and modifies menus in the restaurant. He is in charge of ordering supplies, as well as looking into cost maintenance and training new employees. In short, the executive chef duties consist of being in complete charge of running the restaurant. Chefs have to work all through the weekends, holidays, and at times night too. They also research and create new recipes. Also, they keep themselves updates about the new food industry trends.
Academic: In order to be an executive chef, one is required to possess a degree in culinary arts. However, some employers do not make it compulsory to possess a diploma from a culinary school to become a chef. Most employers recruit executive chefs who have some experience.
Skill sets: The executive chef should be able to control the restaurant effortlessly. He should be a man of creativity and decision making as he is responsible for the planning of items in the menu. Industry experience and knowledge are essential for him as he is responsible for maintenance of safety standards, cost control and inspection of a particular recipe. The executive cook should have excellent professional cooking abilities and excellent leadership abilities. As the executive chef spends time working on feet, most employers prefer those who have a healthy body weight and are devoid of serious physical problems.
Training: In order to be an executive chef, one should procure adequate training from a recognized cooking school or hotel management institute. He should be taught the fundamentals of using a knife correctly and the perfect method for baking pastries. Once the training is done, trainees become masters in the essentials of nutrition, planning the menu and preparation of the food. If there are courses of a longer duration, the focus will be on teaching the flavours of different cuisines as well as in-depth techniques.
Prior experience: As the job of the executive chef is a management job, experience is essential. The candidates should have five to eight years of practise in the industry. They should be able to work under pressure during rush hours.
Career prospects: There is great demand for good executive chefs as the success of a restaurant depends on them to a great extent. They will be able to find a place in the food business where there are endless options of traveling around the world. There are numerous options too to select from as an executive chef. The advancement possibilities are likely to scale in the future years with executive cooks becoming head cooks or restaurant chefs. The dining trend in USA predicts higher average incomes for future executive cooks.
Salary: As an executive chef, one will get an annual salary $35,000 to $60,000. The amount will depend on several factors such as level of experience and knowledge of the industry. Celebrity chefs can make up to millions of dollars per year.
Even though executive chefs work for long hours, they enjoy additional benefits like insurances and paid holidays and vacations. With a few years of experience, executive chefs may also move into the food business or become caterers and restaurant owners.
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