Chef Master

Chef Master

Khadija MertbanJorge BetssyFlorentino

* MULTI-TASKING * ORAL COMPREHENSION

* FLEXIBILITIE * ORAL EXPRESSION

* MEMORATING * NEAR VISION

* WRIST-FINGER SPEED * PROBLEM SENSITIVITY

* INSTRUCTING

* CREATIVE

SKILLS

DUTIES• INSPECTING• CREATE MENUS• COORDITANE• Training and Teaching Others• MONITORING• FOOD PRODUCTION• Customer and Personal Service

Education• Many programs require a health certificate. Some

programs require a high school diploma; others have no educational requirements.• A few schools offer certificate and degree programs.

You must be at least 18 years old, or have a high school diploma or its equivalent, to be admitted to the program. • food safety certification exam ( Certification is valid for

3 years).

Outlook Current Monthly Wage Data (2013) from California Labor Market Information (LMI)

* indicates no data available

LMI OccupationEntry/LowPay

AveragePay

TopPay

Chefs/Head Cooks $2,764 $4,216 $5,230 & upCooks, Institution/Cafeteria $1,939 $2,511 $2,972 & upCooks, Restaurant $1,683 $2,074 $2,362 & up

Current Monthly Wage Data (2012) from the Bureau of Labor Statistics SOC (Standard Occupational Classification) Occupation Titles

* indicates no data availableSOC Occupation Entry Pay Average Pay Top PayChefs/Head Cooks $2,044 $3,881 $6,177 & upCooks, Institution/Cafeteria $1,408 $2,028 $2,927 & upCooks, Restaurant $1,410 $1,942 $2,636 & up

http://www.labormarketinfo.edd.ca.gov/

http://www.bls.gov/

http://www.bls.gov/

Classes needed•Practice hands-on training.

•Train under professional chefs.•Learn in industry-equipped kitchens.•Focus on perfecting your skills .•Get experience.•Gain real-world experience.

SALARY Current Monthly Wage Data (2013) from

California Labor Market Information (LMI) * indicates no data available

LMI OccupationEntry/LowPay

AveragePay

TopPay

Chefs/Head Cooks $2,764 $4,216 $5,230 & upCooks, Institution/Cafeteria $1,939 $2,511 $2,972 & up

Cooks, Restaurant $1,683 $2,074 $2,362 & up

http://www.labormarketinfo.edd.ca.gov/

OTHER INFORMATION

•FOOD SAFETY•SANITATION•HACCP•GMPs•PEST CONTROL

FOOD SAFETY

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&docid=glzS_PxjxoJrQM&tbnid=2pGm1ZErlb550M:&ved=0CAUQjRw&url=http://theamericanwomanmagazine.com/2013/07/15/july-is-national-picnic-month-keep-that-food-safe/&ei=_LVQU7WJOYTwyQHdmYCoDQ&bvm=bv.65058239,d.aWc&psig=AFQjCNF0CbWer6vSNEsRK_pGGB_Jfo15aw&ust=1397884680288150

SANITATIONSSOP

HACCP

http://www.whatishaccp.com/

GMPsGood Manufacturing Practices

PEST CONTROL

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&uact=8&docid=WqZ_crFfV1nC0M&tbnid=GTqly_k3i5DPVM:&ved=0CAUQjRw&url=http://catchitwildlife.com/food-service-pest-control.php&ei=s7tQU4zWMcK0yAT974H4CQ&bvm=bv.65058239,d.aWw&psig=AFQjCNHNWQp8rTUF_xMvifUf6eG1dfag1g&ust=1397885979952229

Question

April 23, 2014

• THANK YOU .

Date post:	09-Feb-2016
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Chef Master

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