Cook/Chef Progression and Salary

[lovemyself123]

any professionals from the kitchen lurking around here?
May i know roughly how is the progression like?

seems that f&b industry earn below average compared to their peers

Originally Posted by lovemyself123

any professionals from the kitchen lurking around here?
May i know roughly how is the progression like?

seems that f&b industry earn below average compared to their peers

different kitchens have different hierarchies. in very large institutional kitchens it may go something like this:

kitchen hand -> line cook -> chef de partie -> sous chef -> executive sous chef -> executive chef -> master chef -> F&B director

in a large restaurant there will be less layers. once you reach a sous chef you could branch out to different aspects such as menu planning, marketing, procurement, etc.

a sous chef/executive sous chef can earn around $7-11k and the top chef in the organisation (i.e. no other culinary report above you) can command $10-20k. when you get to this level chances are you are managing a few kitchens and not just one.

a chef's job can be rewarding but be prepared to put in long hours and shifts and weekend/public holidays.

[lovemyself123]

how about at the lower levels below sous chef?

Originally Posted by lovemyself123

how about at the lower levels below sous chef?

you slog it out at the lower levels as a line cook for years to gain experience and exposure before you get your break into managing a section (chef de partie/sous chef). that is the typical progression, unless you have daddy's money to go to a top culinary school like CIA or open your own restaurant and become the executive chef.

source: i used to work with foreign and local chefs.

Uncle, one plate of Hor Fun! ehhh, add one more plate Yi Mee $8.

Originally Posted by Unregistered

Uncle, one plate of Hor Fun! ehhh, add one more plate Yi Mee $8.

look down at chefs if you will, but they are considered professionals (at least the properly trained and apprenticed ones) and the management level ones will command way more salary than any office worker by the time they go into their 30s. they are also in high demand in middle east and other south east asian countries.

is it too late if i start at mid 20s and have dreams to be a top, top chef?

Originally Posted by Unregistered

is it too late if i start at mid 20s and have dreams to be a top, top chef?

bump for advice

I would say it's not too late. Do you have the drive and passion to be a great cook?
Are you willing to put in the hours to master the craft?

yes, once i embark on the path i will dedicate my entire life to it, sacrifices inclusive.

waiting for more inputs for people with kitchen careers