CHEF

Chefs plan and direct foodpreparation and cooking activities, andprepare and cook meals and specialtyfoods.

TasksPlan and direct food preparation andcooking activities;Plan menus, ensure food meetsquality standards;Estimate food and labor cost;Supervise activities of cooks andother kitchen sfaff;Demonstrate new cooking technique;Instruct cooks in preparation,cooking, garnishing of food displays;Plan the requisition of food andkitchen supplies.

Basic Educational RequirementThere is no specific educational

requirement for Chefs. However, mostemployers prefer to hire high schoolgraduates, with course in commercialfood preparation.

It is recommended for those planninga career as a chef to enroll in culinarycourses offered by various culinaryschools.

Skills and CompetenciesCoordination;Management of material resources;Management of personnel resources;Instructing;Planning and implementation ;Oral comprehension;Number facility.

Physical Attributes and CharacteristicsOral expression;Manual dexterity;Neat;Physically fit.

Salary/CompensationSalaries of chefs vary considerably

according to the type of food servicesestablishment in which they work. Salariesare usually highest in elegant restaurantsand hotels.

The monthly salary of chefs for entrylevel starts from P9,000 to 18,000.

Prospects for Career AdvancementAdvancement opportunities for chefs

depend on their training, workexperience, and ability to perform moreresponsible and sophisticated tasks. Anumber of them may advance to Sous-chef and Executive chef, supervisory ormanagement positions particularly inhotels, clubs, and more elegantrestaurants. Others go into business ascaterers or restaurant owners, while othersbecome instructors in culinary schools.

Employment OpportunitiesEmployment growth will be spurred

by increases in population, householdincome, and leisure time that will allowpeople to dine out and take vacationsmore often. In addition, growth in thenumber of two-income households willlead more families to opt for theconvenience of dining out.

There are likewise opportunities foroverseas employment in large hotels andon board luxury liners.

Cost of Education *A 4-year course in B.S. Hospitality

Management major in Culinary Arts costaround P860,000 to 900,000 , inclusive ofthe materials (utensils and ingredients)that will be used during the whole course.

A 14 month course in Culinary Arts(with diploma) is also being offered andthis cost around P290,000. Thereis likewisea 7-month course offering at a lesser costof P99,000. Both are inclusive of uniform,hand-outs, course folders, and ingredientsfor practical hands-on anddemonstration.

Another course offered is a non-degree course in Basic Cooking. Thisconsist of 12 modules costing P1,200 permodule (one module = 4 hours). There isalso a one-month course

Professional Cooking for a fee ofP20,000. Certificates are given aftercompletion of training.

* Based on tuition fee rates for school year 2007-2008