ChefRestaurant Cook

							Chef/Restaurant Cook


Chase Lynn
Period 7
Description
   Measure, mix, and cook ingredients
    according to recipes using a variety of
    equipment including pots, pans ovens,
    broilers, grills, slicers, grinders, cutlery,
    and blenders.
Education and Training
   High school diploma      Food handling,
                              sanitation,
                              procedures, nutrition,
                              slicing, dicing
                              methods and basic
                              cooking methods
School Subjects
   Food Safety
   Cooking
   General Business
   Computer Classes
Personal Abilities & Interest
   Efficient, quick, and work well as part of a
    team.
Career Cluster
   Hospitality and Tourism
Career Interest
   Doer
   Creator
   Influencer
Working Condition
   Working in a kitchen
   Modern Equipment
   Convenient work
    areas
   Air conditioning
Dress Requirements
   Nice pants
   Provided shirt
   Nice shoes
Work Schedule
   Early mornings
   Late evenings
   Holidays
   Weekends
Earnings
   $16,860-24,260 a year
Future Outlook
   Increase by 98,000 people by the year of
    2016
Interesting Facts
   Some employees          Most cooks are young,
    provide free meals       37% are below 24
                             years of age
Likes & Dislikes
   I would like working with others and food
Bibliography
   www.blv.gov.com