EXECUTIVE CHEF Chef –(French. Chef de cuisine) - the director or head of a kitchen.

RESPONSIBILITIES  This person is in charge of all things related to kitchen which usually includes:  - menu creation  - management of kitchen staff  -estimates customer food consumption  -tests cooked foods and smelling them  -creates special dishes and recipes  marketing

A chef job is more than a profession- it’s a passion. And in the right hands, food is much more than a biological necessity. It's an art form meant to be savored. With their mastery of food and flavor, chefs evoke a variety of reactions. A good chef can nourish the body and please the palate, leaving us satisfied and wanting more at the same time.

THE CUSTOMER’S POINT OF VIEW ABOUT THE EXECUTIVE CHEF Most of the executive chefs cook only in special occasions. The customer always pays more attention if they know that the executive chef is famous or cooks so delicious foods. They wish to pay any money to try food prepared by an executive chef. In smaller kitchens they can cook all the time. The best executive chefs have a true passion for cooking.

EXECUTIVE CHEF’S SALARY Executive chefs typically work 12 to 14 hours shift. U.S. average salary : $28,000-45,000 depending on the establishment. In Chicago $72,088.

QUALIFICATIONS & REQUIREMENTS An executive chef’s training varies and may include a certificate or diploma from a culinary, or cooking schools. Basic management experience -1 year. Basic functional experience – 2 years.

VOCABULARY  Apprentice-one who is learning by practical experience under skilled workers a trade, art, or calling.  Consumption-the act or process of consuming.  Sous chef-( French- “under”)-second chef, is in charge of all the cooking.  Savor-the taste or smell of something.

LIST OF ALL RESOURCES:  Wikipedia.org     careers/guide/culinary-arts/chef-job-description