Chef???????!
Answers: Is a chef considerd a good job how much do they get paid I know it depends but tell me how it depends :)
My husband is a chef and the two things your pay depend on the most are education and location.
When my husband started working as a cook in L.A. (not chef, the difference in title comes from the education) he didn't make very much at all. Mostly because he hadn't gone to school and there's a lot of cheap labor here (people willing to work for very little.)
Then he decided to go to culinary school. After he finished, he got a great job as a station chef at a really nice hotel where education and quality matter more than the bottom line.
I don't know where you live, but definitely go to school first and try to find a market where there aren't alot of people willing to work for less than you're worth.
Depends on what place you work at!
Well, to get into the field you just need some college courses.
But to move into big leagues, you need a cooking school.
Then you need to enter some contests to gain reputation.
Hopefully, then a big restaurant will hire you at good rates.
So it depends! How hard you work;-} how good you are.
A chef is someone who has proper training in culinary techniques and education. How much they get paid is dependent on their experience and where they are employed. Obviously, upscale restaurants will pay more for top chefs.
in Australia it depends on your level like if your a level 5 chef ect. the place your working, the hours, the days, everything.
im an apprentice chef, im 15 and i get $12 and hour.
I have my Certificat II in Hospitality and my R.S.A
but im also in high school so i dont get as much.
It is a tough business, with a lot of hours and responsibilities. If you are a sous chef or eventually executive chef, you will have staff under you. You will have the total responsibility of the running of the kitchen and the economics of it as well as the food safety & sanitation issues. So you'd be in charge of everyone for making sure that a profit is being turned over and food is not being wasted by over ordering or not ordering seasonal items when they are a good value. You are on your feet for hours at a time and the rate of pay will vary according to experience as well as the establishment, the position, and the location. It will vary from state to state, and city to city. New York City will certainly have a higher pay scale than "Smalltown", Alabama. The pay should reflect the cost of living in the surrounding towns and cities. If you have a degree, you will command a higher pay. The same if you are certified in food safety. Most of all, a chef is considered a good job if it is what you love to do for a living. It's not the same as cooking at home, but there is satisfaction in meeting deadlines and turning out perfect results (or close to) under pressure.
Being a chef is a very rewarding yet extraordinarily stressful job. Schooling is very important, yet some of the best chefs I have worked with worked their way through the line, taking special interest classes whenever possible. I would think a bare minimum chef in a small area would start at $35,000 and up. I haven't met one that started that low, but close. An executive chef in a small area will make around $200,000, from my experience. There is also a lot of respect that comes from creativity and hard work. Respect from your crew is a definite bonus . . . Not Hell's Kitchen