Salary for Chef

Methodology

8 Mil

Salary min

13.1 Mil

20.1 Mil

Salary medium: 16.6 Mil/month

35 Mil

Salary max

Salary medium16.6 Mil/month

Min Avg13.1 Mil

Salary min8 Mil

Max Avg20.1 Mil

Salary max35 Mil

Gender Breakdown

Not Required

91%

High average salary by industry

Restaurant / Hotel

Average salary: 16,6 Mil

General/operations managers are responsible for maintaining a business. They work in tandem with location personnel and upper management to ensure the functions of the business and service delivery. A general manager oversees everything from the cleanliness of a location to the inventory that comes in, is sold or delivered. They are responsible for cash deposits and safe maintenance They are responsible for cash deposits and safe maintenance...

The highest-paying professions

Restaurant / Hotel

Average salary: 16,6 Mil

Description of Chef

Job Purpose:
Designs and prepares meals by planning and implementing menus; controlling food preparation.

Duties:
* Identifies current and future customer food preferences by establishing personal contact and rapport with potential and actual customers and other persons in a position to understand food requirements.
* Plans menus by studying marketing conditions, popularity of dishes, recency of menu; utilizing food surpluses and leftovers.
* Prices meals by analyzing recipes; determining food, labor, and overhead costs.
* Purchases foodstuffs and kitchen supplies by identifying and qualifying suppliers; negotiating prices; estimating food consumption; placing and expediting orders.
* Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments.
* Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture, and garnishments; verifying portion sizes.
* Controls costs by using readily available and seasonal ingredients; identifying and qualifying suppliers; setting standards for quality and quantity.
* Completes kitchen operational requirements by scheduling and assigning employees; following up on work results.
* Maintains kitchen staff by recruiting, selecting, orienting, and training employees.
* Maintains kitchen staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.
* Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.
* Maintains a clean and safe environment by implementing federal, state, and local sanitation requirements; maintaining first aid, cpr, and heimlich maneuver certification; instructing others in the use of kitchen utensils and operation of equipment.
* Contributes to team effort by accomplishing related results as needed.