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Christian Martinez Chef __Task__: Chefs, head cooks, and food preparation and serving supervisors help train, hire, and supervise staff, prepare cost estimates for food and supplies, set work schedules, order supplies and ensure that the food service establishment runs efficiently and making money. Chefs have a role in preparing the food developing recipes, determining service size, planning menus, ordering food supplies and over seeing kitchen operations.Grocery and specialty food stores employ these workers to develop recipes and prepare meals for customers to carry out.
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__Level of Education Required__: Formal training may take place at a community college, technical school, culinary arts school, or a 2-year or 4-year college with a degree in hospitality. Some large hotels and restaurants also operate their own training and job placement programs for chefs and head cooks. For students in culinary training programs, most of their time is spent in kitchens learning to prepare meals by practicing cooking skills.

__Employment__: Chefs, head cooks, and food preparation and serving held 941,600 jobs. Food preparations and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent. 43% of food preparation and serving supervisors were employed by limited-service eating places, made-up mostly of cafetieres and fast food restaurants and other places that offer simple carry-out food items.

__Salary__: Median annual wage-and-salary earnings of chefs and head cooks were $38,770 in May 2008. The middle 50 percent earned between $29,050 and $51,540. The lowest 10% earned is less than $22,120, and the highest 10% is $66,680. Median annual wages in May 2008 were $32,560 in full-service restaurants and $25,420 in limited-service eating places.

__Average Hours Spent On The Job__: Many executive chefs regularly work 12-hour days because they oversee the delivery of foodstuffs early in the day, plan the menu, and prepare those menus items that require the most skill. Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Depending upon the days of operations, some chefs or other supervisors may take less busy days off to offset the longer hours on the other days.

__Future Prospects/Chances Of Getting This Job__; Chefs, head cooks, and food preparation and serving held 941,600 jobs. Food preparations and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent. 43 percent of food preparation and serving supervisors were employed by limited-service eating place, made up mostly of cafeteria's and fast food restaurants and other places that offer simple carry-out food items.

__Average Hours Spent On The Job__: Many executive chefs regularly work 12-hour days because they oversee the delivery of foodstuffs early in the day, plan the menu, and prepare those menus items that require the most skill. Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Depending upon the days of operations, some chef or other supervisors may take less busy days off to offset the longer hours on the other days. __High School__:
 * Teachers teach the young chefs how to cook and prepare certain meals. Students have to make the meals they told to and make sure they dirty less dishes and to make sure the meal comes out perfect. Teachers pushes the student to make sure they reach there goal. ||

__College Or Other Education/Training__:
 * Learn how to make there kind of special foods. Need to have very high skills of training ( learning how to cook and make different foods ). Really have the potential of wanting to become a great cook. ||