Job Title Executive Chef: Fill & Download for Free

The amount of money a chef makes depends primarily on their level of experience, their job title and most importantly, where they work. Executive chefs working at 5-star restaurants receive the most money, while an executive chef earns around Rs. 1 lakh to Rs. 3 lakh a month. A kitchen management trainee makes about Rs. 15,000 to Rs. 20,000 a month. A sous chef in a leading hotel can draw Rs. 30,000 to Rs. 70,000 a month. Below given is a place-wise classification of executive chef’s salary in India (salaries are per annum).

This depends on the type of business eg:- Public , private , partnership , sole traderManaging directorDealer principalPrincipalOwnerPresidentChairmanPartnerManaging partnerCaptainCommodoreManager/OwnerGeneral managerCEOCFOCOOEditor in ChiefProfessorLaureateChiefChief coronerExecutive chefCostermongerPopeArchbishopCommissionerSuzerainStockbrokerInn keeperDeanJust to mention a few !!Thanks Rob

First of all, none of them wear the silly floppy hat that Monica wore in Friends. That’s a baker’s hat and even bakers don’t wear them anymore. Because they’re silly.But aside from the hat, Monica is actually a treasure trove of examples of what a chef is NOT, and therein we find the difference between a chef, sous chef, and line cook.Monica spends most of her time at work slowly chopping carrots and gossiping with the cook on the next station over. CHEFS don’t chop carrots (but we do gossip like old women playing mah-jong). They’re too busy supervising the LINE COOKS who do chop the carrots.Monica got her executive chef gig straight out of culinary school. In the real world, going to culinary school makes you theoretically qualified to start as a low level LINE COOK, or even a glorified PREP COOK at hot shit places. Becoming a CHEF takes years of experience.Monica’s sous chef, Tim, is clownishly inept. In the corporate world people may get promoted for political reasons, but restaurant kitchens are far too chaotic, fast-paced, and chronically understaffed to promote on anything but merit. There’s no way that a shitty line cook gets the sous chef gig.So of course Friends is a sitcom and we shouldn’t take it literally, but what can we extrapolate from this kitchen-that-could-never-exist to answer your question?Dishwashers clean inedible things like pots, pans, grease traps, vent hood filters, ovens, and, ya know…dishes. They’re usually recent immigrants without much English or people who have had trouble with the law. It’s a monstrously difficult, underpaid, gruesome job but I’ve known some dishwashers who managed to very quickly move up the ranks.Prep cooks clean and peel edible things like onions, garlic, mushrooms, and potatoes. At some restaurants they’ll also be in charge of making stock, family meal, soups, and simple sauces. They can be recently promoted dishwashers or young guys looking to get some experience before getting on the line.Line cooks are the guys actually cooking your food. They each have a station like meat, fish, potatoes, vegetables, garde-manger (salads and cold apps), hot apps (sometimes combined with the sides station), and, the ultimate in donkey work, the fryer station.Sous chefs might work a station on the line in smaller places, but they usually spend prep time working on specials and supervising and mentoring line cooks, and then expediting (calling orders, making sure dishes for the same order come up together, and sending orders to the proper tables) and supervising during service. They’ll also usually have a couple administrative jobs (like scheduling or ordering) to take some of that off the head chef’s plate (ha.). Sous chefs are ALWAYS former line cooks, and usually those who have shown leadership abilities, not just cooking skill.Chef is the guy in charge. If he’s been on TV more than once, he’ll probably show his face at work once a week at best and his proxy in the kitchen is the Chef de cuisine. Some chefs like cooking more than others and try to keep their hands in the game, but his main job is as a manager, not a cook. His responsibility is to keep the food quality high and consistent (although the nitty gritty of this is usually delegated to sous chefs) and to keep the kitchen profitable. This involves a ton of admin work so he has to spend a lot of time in the office whether he likes it or not. When he is in the kitchen, he’s usually expediting or supervising and rarely actually touches the food.Regardless of what The Food Network tries to tell you, chef is a professional job title with a specific meaning, not a catch-all term for somebody who’s good at cooking. A chef manages cooks, and a cook cooks food. No matter how talented a line cook is, if he doesn’t manage other cooks beneath him, he’s not a chef.This isn’t a judgement on the merit or difficulty of the job of a line cook, it’s just a fact. Being the best football player in the NFL doesn’t mean you’re a coach. Playing first chair violin in the New York Philharmonic doesn’t make you a conductor.Tl;drAn actual conversation I heard between a chef friend and a civilian friend of mine:Civilian: My mom is an amazing cook and she almost never uses recipes, so I guess that makes her an amateur chef, right?Chef: I enjoy having sex and I like to think I’m pretty talented, but I don’t get paid for it. Does that make me an amateur prostitute?NB: What I wrote applies mainly to the modern American system at relatively high end, medium to large sized restaurants where at least the upper management is classically trained. At lower end places, everybody in the kitchen is a cook and the guy who’s been there the longest is called Chef (with a hard CH and a Mexican or Salvadorian accent) or Papi.My British (particularly English) former colleagues referred to everybody in the kitchen as a chef. For them, cooks were housewives and chefs work in restaurants.The classical French brigade system, codified first by Escoffier and rarely used anymore, is as complex and fragmented as a military hierarchy. Each station, which today is normally run by a single line cook, had a couple commis (apprentice), at least one demi chef de partie (assistant station chef), and chef de partie. Above them were junior sous chefs, senior sous chefs, a chef de cuisine, and, in a hotel with multiple kitchens, the all powerful chef, today usually called an executive chef.