Top 5 Careers for Culinary Graduates: Restaurant Chef, Personal Chef, Catering Service, Bakery and Pastry Chef, Food Service, or Restaurant Manager. Your first job in a professional kitchen won't be as an executive chef. Use available resources to open doors and advance your professional agenda, and then show coherence and creativity at work. The industry promotes from within, so perseverance and professionalism are rewarded.
Confectioner Known as the head baker, pastry chefs manage the candy section of a restaurant kitchen. While responsibilities vary depending on the size of the restaurant, the pastry chef is responsible for creating baked goods and desserts. Baker Bakers works in both commercial and retail establishments and use a variety of methods to develop and produce baked goods, such as pastries and breads. Culinary salaries vary by location, experience, employer and professional industry.
The following map outlines the salaries of three specific culinary occupations: food service manager, chef and head chef and baker, and demonstrates the impact that location has on different states. Culinary arts career options include executive or head chef, sub-chef, and sommelier or wine manager. These professionals can find work in a variety of dining establishments, including restaurants, cafes, and catering companies. The head chef is in charge of the kitchen; his duties include training and supervising the kitchen staff, ordering food and planning the menu.
The subchef is the next in command. They also have supervisory functions in the kitchen, but they tend to play more important roles in daily food preparation than chefs. The sommelier helps customers with wine selection. If you like to interact with a lot of different people, then food service may be a worthwhile consideration for you.
Front desk jobs, such as waiter, waiter, or restaurant manager, give you the opportunity to meet new and interesting people every day. Larger restaurants and food service establishments tend to have a lot of employees, giving you the opportunity to establish new friendships with co-workers, people you might never have met otherwise. Social interaction is also an attraction for other food-related careers, such as the owner of a bed and breakfast or the publicist of a restaurant. Don't you want to be an executive chef? You can start a culinary career as a subchef, line cook, preparatory cook, pastry chef, fish chef, vegetable chef, or meat chef.
All members of the hierarchy are important and work together to make a restaurant successful. The executive or head chef manages the kitchen and is responsible for shaping the menu. The sous chef is second in command and oversees the details of the food line. The line cook learns different styles of cooking and generally specializes in a particular food category.
They also serve food, take orders and cut vegetables. The preparatory cook is responsible for preparing the daily meal, chopping the ingredients, storing the food and cleaning the countertops. Then there are specialist chefs, such as the pastry chef, who makes cakes, breads and desserts. The fish chef prepares and cooks seafood, the vegetable cook prepares vegetables and starches, and the meat chef is responsible for roasting, braising and grilling.
Any of these careers is rewarding. Being part of a team and doing what you like is not a job, it's a passion. The Honor Society of the American Culinary Federation, the American Academy of Chefs, is dedicated to supporting the educational and professional development of cooks. .
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