Also called : Banquet Chef, Certified Executive Chef (CEC), Chef, Cook, Executive Chef (Ex Chef), Executive Sous Chef, Head Cook, Kitchen Manager, Pastry Chef, Sous Chef
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
People interested in this work, will do well at jobs that need;
Medium Preparation Needed
Training in vocational schools or an Associate deg
Previous work-related skill, knowledge, or experience is required for these occupations.
Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers.