Online industry magazine StarChefs, in its 2010 salary survey, reported that the average chef puts in 20 years at these lower wage levels before rising to the executive chef position. In most establishments dinner is the main meal of the day, and your service might end at any time from 10:00 p.m. to 2:00 a.m. It’s important to manage your expectations though. Being a chef or a head cook is a huge responsibility. It will also ultimately make you a better Chef. / What being a chef means; What being a chef means. Date: July 29, 2019 comments; Tweet. The manager noted what was already being done to control the risks and recorded any further actions required. Being a chef requires physical stamina and strength to lift heavy pots, cartons with food products and kettles with gallons of water in them. The Bureau of Labor Statistics reports a median wage of $10.61 per hour for restaurant cooks, or $22,080 per year. According to experts, being a chef can be a dangerous job – and not just because of sharp knives and hot surfaces. Operating your own personal chef business is no easy feat. They include: 1. There are also pastry cutters, pastry wheels, zesters and other sharp tools of the trade. As chefs work during the hours that most people are eating, they often have no organized eating pattern and this can encourage them to eat convenience food at odd times of the day and night. Cooking is an incredible way to express yourself and share your passion with others. On the low end, chefs and head cooks earned a 25th percentile salary of $32,230, meaning 75 percent earned more than this amount. But if you don't take risks, then you're just average. We really do love chef Paul Sorgule’s insights into the psychology of kitchen work and being a chef or cook over on his Harvest America Ventures blog, drawn from over four decades of experience in professional kitchens.. Cuts and bruises by knives and suffering burns are some of the most common kitchen accidents which may result in severe health complications. Work, health, and safety in our kitchens is critical. It's inappropriate if you're not wearing the correct uniform for work. Hot ovens, open fires, and sharp knives all add to the risk of injury. In some cases this will be regular "check-ins" with a manager, whilst in other roles, this might simply be periodic site visits by a manager. The hazard must be identified, the risk assessed and control measures identified, implemented and evaluated. Below are 15 points Chef Paul Sorgule feels represent the yin and yang of kitchen work, “the good the bad and the ugly” of being a chef, as he puts it, essentially a list of interrelated pros and cons for any chef or prospective chef to consider when assessing his or her career choices.. 1. On the job, chefs are effectively working to a constant stream of tight deadlines while trying to remain safe and organized in a confined and hazardous environment. On Cooking: A Textbook of Culinary Fundamentals; Sarah Labensky, et al. The long and erratic hours can interfere with normal sleep patterns, increasing fatigue and mental stress. Back problems can also be encountered as a result of lifting heavy pots and pans from one surface to another, particularly if they are held at a distance from the body. Golden Rule: "Start from the bottom and work your way up." The sous chef has to be an example for the rest of your team. Commercial bags of dry goods, such as flour and sugar, may come in a 50 pound bag or heavier. 2. Method #2 Suspended/Facade Access Equipment (SAE) With specialised window cleaning tasks, SAE, such as cradles, should be used. Being a chef is an art form as well as a science. Slips and falls.According to the National Floor Safety Institute (NFSI), more than 3 million foodservice employees are injured each year from slip-and-fall accidents. Chefs work late into the night. If you're passionate about creating new recipes, are detail-oriented, and want to lead a successful kitchen, then becoming a chef could be the perfect fit for you. The level of supervision required, will depend upon the work being carried out and the risk determined by your employer; the greater the risk, the greater the level of supervision that will be required. Muscle and tendon sprains are common, especially in the back and legs. This includes the risk of diabetes and heart disease that is caused by a lack of exercise and negative eating habits. Knives pose a threat, too, such as when a large cake needs to be sliced. The executive chef usually interviews, hires, trains and manages his own kitchen staff. The 75th percentile salary is $59,080, meaning 25 percent earn more. They remain standing for hours and risk the hazards of a kitchen (i.e. Grohol cited drugs and alcohol among the substances abused by chefs, but smoking cigarettes is also extremely common in the restaurant trade. There is an obligation on employers to risk assess all known hazards including psychosocial hazards, which might lead to stress. Unfortunately, as pans are often hot when they are being moved, they cannot be held too close to the body, but keeping them as close as possible reduces the strain on the back, neck and shoulders. Private household chefs typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties. "By identifying these risks before an incident occurs, restaurants can keep their operations running smoothly and better protect workers and guests." Quantitative method was chosen with the distribution of two sets of questionnaires; one for cooks and the other for restaurant owners/ managers. Respect must be earned and many obstacles must be overcome before you can reach head chef. Show you're Sous Chef potential - wear the correct uniform. Home / Job Market / Effects of Unprofessionalism. Risk #1: Your Work Area is Your Responsibility Because you’re a hired professional, your clients have high expectations for you. Chefs are also responsible for training staff to maintain appropriate standards of cleanliness and sanitation, which can be an especially grave difficulty in establishments with high staff turnover. This includes the risk of diabetes and heart disease that is caused by a lack of exercise and negative eating habits. A chef, also referred to as an executive chef or head cook, is a culinary professional who prepares menus, selects ingredients and creates food for customers and clients. We have five kitchens here, four restaurants. Brutal pressure at work is causing depression in many chefs. Pros of Being a Chef. 6. Scott Drinkwater, Executive chef. We don't have a large turnover, people seem to like it here. Just about every restaurant has a chef that works or supervises the kitchen. Providers should examine the activities being carried out by employees in the kitchen, assess which of the risks arising out of these activities are significant, and make effective arrangements to control these risks. risks in the workplace. It is mentally demanding to stay perfect each and every time! We have a great belief in work/life balance. In 2016, 146,500 people were employed in the U.S. as chefs and head cooks. Being a chef can make it difficult to enjoy a normal life outside of the kitchen. Being a chef gives you the freedom to take your skills just about anywhere you think you’d like to be. Many of the powerful cleansers, grease cutters and sanitizers used in the industry are toxic and corrosive, presenting health risks of their own when used incorrectly. How Long Does It Take to Become an Executive Chef? Another key problem experienced by chefs as a result of being on their feet for long shifts is “chef’s foot” – a term used to encompass all foot injuries endured by chefs. A day in the life of a chef. You should remember: To keep high-risk foods out of the ‘temperature danger zone’ of between 5 °C and 60 °C. For an industry that requires such all-consuming commitment from its practitioners, food service pays rather poorly. However, not only does it make them less receptive to taste, it can also have severe health effects such as lung disease. For chefs and head cooks, the BLS reports a median income of $20.36 per hour, or $42,350 per year. High risk foods and the temperature danger zone. In one survey, more than half said they took painkillers or drink to get through shifts. A risk assessment is an important step in protecting your workers and your business, as well as complying with the law. Skiing down a mountain can be a dangerous business — it's a sport of risk and reward. Back experts suggests that instead, raising one foot onto a small stool can reduce the compression on the nerves and therefore help to relieve the pain. Of course, like any type of access equipment, a user must be properly trained in using SAE before taking on the job. Burns from ovens are among the top hazards of pastry chefs. Some chefs focus their skills in a specific culinary specialty such as cultural cuisine, pastries, catering, food and beverage pairing or molecular gastronomy. The manager noted what was already being done to control the risks and recorded any further actions required. To reduce the risk of harm, workers often wear long-sleeve shirts and nonslip shoes. Educational requirements vary for this position, with some chefs having two-year community college or vocational degrees. Ideally, surfaces would be raised to prevent this from happening but in reality it is impossible. Is being a chef bad for your mental health? I almost never answer requests so quickly, but this one stood out to me. Fred Decker is a trained chef and certified food-safety trainer. Evenings off are therefore extremely important to wellbeing, which can in turn make it easier to stick to a healthier diet and exercise regime due to increased motivation. IT’S ALL ABOUT THE PEOPLE. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. Typical risks: Broken glass; falls; overloading the equipment; injuries from rushing jobs. Of these, two-thirds worked in restaurants and other food services establishments. Creativity Watching celebrity chefs on television, in their crisp white jackets and sparkling, immaculate kitchens, it's easy to gain a falsely positive impression of the business. Pros and cons of being a chef. Even to most experienced of chefs. It is unsurprising; therefore, that many chefs suffer from stress-related health problems, whether they are direct or indirect. Chef Neill Howell turned to Muay Thai to conquer his stress; it is a vigorous combat sport that allows him to relieve his stress while improving his fitness at the same time. According to the Bureau of Labor Statistics (BLS), chefs, cooks and food preparation workers held 3.1 million jobs in 2006. Some of the biggest health concerns facing chefs are not directly related to the job but are a result of the lifestyle associated with it. After all, when a meal is served, the first thing a customer is judging it on is the presentation. The opportunity to work in a FIFO or DIDO role is an exciting prospect for many. Let us check out the pros first. 4 Risks of Running a Personal Chef Business Without Insurance. This affects the joint at the base of the big toe and can be extremely painful, and is common among many professionals – such as sporting professionals– who spend long periods of time on their feet. Keeping a sanitary workspace. If you're passionate about creating new recipes, are detail-oriented, and want to lead a successful kitchen, then becoming a chef could be the perfect fit for you. A Head Chef often referred to as an Executive Chef, is primarily responsible for creating innovative cuisine and providing a satisfying culinary experience for guests. Many chefs get started cooking in the home and simply enjoy trying new foods and experimenting in the kitchen. One of the most common foot injuries suffered by chefs is Hallux rigidus. But being involved in an actual kitchen and working with a chef is a must. The restaurant business is physically gruelling. Chefs are critical to our modern society and are becoming increasingly fundamental. Leaning over a work surface while preparing food can strain the ligaments and discs in the lower back, thereby causing severe pain. A typical chef may work long shifts spanning from the middle of the morning until late at night, and most of that time will be spent on their feet. The possibility of failure makes you stronger. John M. Grohol discovered a relatively large amount of substance abuse among trainee chefs, as they attempted to deal with the stresses of their jobs. This means no dinner at home with your wife and kids, no soccer games, and no breakfasts together before school. Cheffing is not for the faint of heart or fond of sofa. As a chef combining flavors, she says "there is always a possibility of failure. Kenya – the world’s sixth largest exporter of the fruit – banned exporting avocados on Tuesday because the country’s supply is at risk. Wearing PPE when working in a kitchen helps you to prevent injury by protecting you from burns, cuts and more. Why Wear Protective Clothing When Working With Food? Executive Chefs take responsibility for every dish that leaves their kitchen. Indirectly, chefs can develop health problems based on how they choose to unwind and relax between shifts or at the end of the working day. A chief risk officer (CRO) is an executive in charge of managing risks to the company. Smoking provides an opportunity for chefs, sous-chefs and kitchen porters to step out of the stifling kitchen during and between shifts. Chefs and head cooks earned a median annual salary of $43,180 in 2016, according to the U.S. Bureau of Labor Statistics. Autonomy over your decisions and working in a career you’re passionate about makes for a rewarding and fulfilling profession. “Being a chef becomes a quest to learn and enjoy, and there’s a gluttonous side of it. Let us make a list of pros and cons of what being a chef … Executive Chef at Le Bernadin, winner of the James Beard Award for Outstanding Chef. A commercial kitchen can be a hazardous environment with sharp knives, heat, chemicals and various body stressing risks.Scott shows us around his kitchen and discusses the benefits of creating and maintaining a safe and healthy workplace. Pros. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Being unprofessional serves in the least interest of the individual as well as the company. About 35 to 40 kitchen staff. Chefs have to be artistic and create every meal like it is a masterpiece. The profession is also mentally demanding. Keep it safe and clean by following our 10 best kitchen safety tips! Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. Being famous generally means being richer. "The hardest part of being a CEO is convincing everyone that you should be the CEO. Chefs receive training in the different types of ingredients, culinary styles … Change is one of those factors that everyone talks about and everyone fears at some level. Keeping up on the administrative side of the position includes meeting management's goals for performance, ensuring adequate staffing and coping with daily personality conflicts among the staff. Risk assessment for stress involves the same basic principles and processes as for other workplace hazards. Convenience food is often unhealthy and can be packed full of preservatives and saturated fats. It can range from basic pain due to stress to more debilitating issues that can leave chefs out of work for long periods of time. Sysco eliminates order minimums for scheduled deliveries. Sorry, your blog cannot share posts by email. What Are Two Personal Characteristics or Abilities Required for an Individual to Work as a Chef? Late Nights and Split Shifts. The term chef … It takes a variety of both hard and soft skills to be a great chef who can effectively command a kitchen. Keep it safe and clean by following our 10 best kitchen safety tips! Workplace risk assessment. How high a percentage of chefs have … Mastering the culinary arts is a skill that could take you wherever you want to go. The long hours and constant stress often mean you aren't much fun on your days off, either. Being a chef can make it difficult to enjoy a normal life outside of the kitchen. Being a head chef or restaurant owner has been my dream since i was in second grade, i am a junior now 16, have my servsafe and am planning on attending ICE in 2018. knowing more about the benefits would realy help, so if anyone knows 401k plans for being a chef plz let me know. There are some key physical health issues that are caused by standing up in a kitchen all day, as well as by lifting heavy pots and pans. The commercial kitchen is filled with sharp blades and dangerously hot surfaces, so both cuts and burns are commonplace. The stress of working in a kitchen can have adverse effects on health. Another major advantage of being the head chef is control over the human resources aspect of running the kitchen. Physically, working as a chef is a challenging career. “I don’t have any interest in being a chef without being on the business side of things, or vice versa, because if you don’t make money at the end of the month, you’re going out of business.” – Tom Douglas [] THE FEAR OF CHANGE. During a busy shift the floors can become slippery from grease or moisture, creating a slipping hazard. Top quality chefs are in high demand around the world. By Eugene Kim, ... You have to be able to make the big decisions and take heavy risks. 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