By Fabian Garcia

 Leadership  Creative  Organized  Fast Thinker  Hard Worker  Team Player  Multi-Tasker

 Time Management  Instructing  Negotiation  Monitoring  Judgment and Decision Making

 Check the quality of raw and cooked food  Monitor sanitation practice to ensure employees follow standard and regulation  Check the quality and quantity of received products  Supervise coordinate active of cooks and workers engaged in food preparation  Determine how food should be plated  Instruct cooks and other cooks

 Estimate amounts and required supplies  Analyze recipes to assign prices to menu item  Insect supplies, equipment, and work area  Order or requisition food and other supplies needed.

 Well for one thing they can work in kitchens, restaurants, homes, and offices  For many chefs they don’t have a regular 9-5 jobs, but they do work during lunch and dinner service and usually work for 7 days a week.  5 words to describe their career  Busy  Organized  Fast paced  Hectic  Loud

 Entry level workers are the bottom of the food chain of the kitchen  They most make salads, soups, and simple dessert, they also chop, slice, dice, and peal vegetable and fruits  Some experience is needed in the kitchen to be a Entry level cook.  They make 15,000 per year

 Sous-Chef are at the 2 nd in command in the kitchen  They are responsible for cooking the actual food, they are helper to the head chef, they train the new workers to know what to do  To be a Sous-Chef you will need several years in a professional kitchen, and must likely you will need a culinary degree  They make 30,000-50,000 per year

 Head Chefs are the leaders of the kitchen  They order the food and supplies, and oversee the production of all the food  To be a Head Chef you will need to work in a professional kitchen for 5-10 years and have an education on cooking  They make 35, ,000

 Food Scientist  Baker  Bartender  Caterer  Butcher  Dietitian  Restaurant Manager  Waiter

 One thing that attracted to this career is that chef can creative a lot of different food, by different “raw” food.  Another thing is being to create new dishes for to eat  And my favorite thing is about a chef, is that you get to work with food

 One is that you are in charge, so everyone listen to you and if you make a mistake they blame the head chef, for not motioning the food or for the poor quality for the food.  And, you have to be very creative and have to create new dishes  And you have to be good with Time Management