Chefs and The Food Service Industry

Chefs are employed by restaurants, hotels, banquet facilities, and catering businesses. Depending on where he or she is employed, the duties and responsibilities may be somewhat different. Today, the majority of them are trained at some type of culinary school. Here they learn many techniques of food preparation and how to properly cook certain types of food. After graduating from one of these schools, the new chef has a lot of options. Usually, a trained chef will work at an upper-class restaurant or even hotel restaurant. Someone that does not have as much training may be employed by a restaurant that is part of a chain, that doesn't offer very extravagant meals. Unless the chef is working out of his or her own restaurant, the patrons do not usually interact with him or her. The highest paid chefs are employed by fine restaurants and resorts in big cities, or popular tourist towns. On average, their average salary is $35,000 dollars.

• Executive chefs are in charge of a large kitchen staff at a restaurant or hotel. They are responsible for planning all of the meals and how they are to be prepared. He or she supervises the kitchen staff and kitchen cooks as the meals are being prepared. He or she makes sure the recipes are being correctly followed. Often, an executive chef may own his or her own restaurant. Today, some of them even have their own TV shows.
• Sous chefs are the back up to the executive chef. The sous chef has basically the same responsibilities as the executive, and will run the kitchen if he is absent.
• Pastry chefs are specially trained to cook and prepare pastries and baked goods. These chefs are employed in restaurants as well as bakeries.
• Short-Order Cooks, Restaurant Cooks are chefs that prepare meals as they are ordered at busy restaurants. These types of chefs are typical at chain restaurants and fast food places.
• Kitchen Staff members are people that work under the supervision of the executive chef. They get the food ready to be cooked, including chopping, washing, measuring, seasoning. They also prepare certain dishes for the chef.

Restaurant Staff

Although every restaurant does not run the same, most have a general manager, chef or head cook, and a wait staff. When someone comes into the restaurant they are greeted by a host or hostess. They are then seated at their table, where the waiter or waitress takes their order. The waiter or waitress then reports back to the kitchen, where the chef and/or kitchen staff prepares the meal. The wait staff of a restaurant typically does not earn a larger average pay than the chefs. The waiters and waitresses often rely on tips. Depending on the status of the restaurant, waiters and waitresses make around minimum wage, plus tips. Sometimes, tips may be split between the waiters, hosts, and bus boys. Bus boys typically clean off the tables and other parts of the restaurant.