Download e-book for kindle: Career Opportunities in the Food and Beverage Industry by Kathleen Thompson Hill

By Kathleen Thompson Hill

The nutrition carrier zone deals an exhilarating array of careers--from cheese maker and winery supervisor to dietician and recipe tester. meant for an individual drawn to drinks, cooking, farming, administration, food, revenues, or writing, this deals a wealth of enjoyable and artistic profession percentages. profession possibilities within the foodstuff and Beverage comprises key info on greater than eighty jobs during this undefined, together with place descriptions, wage levels, employment outlook, information for access, and extra. profession profiles comprise: Bakery supervisor; Beer brewer; Caterer; Cooking college instructor; foodstuff and style chemist; foodstuff author; medical institution medical dietician; Kitchen fashion designer; eating place chef; university backyard farmer; Sommelier. Index. Appendixes. Bibliography.

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If catering manager or Catering Operations Manager positions are not available where you live, move to locations full of opportunities. indd 14 5/4/10 6:17:17 PM Takeout Store Cook/Manager CAREER PROFILE Career ladder Duties: These two jobs may be one person or separate individuals. The manager and cook work with the store manager or owner to develop a menu, recipes, and prices; hire and schedule kitchen and sales staff; oversee display, presentation, and rotation of foods offered on steam tables or salad bars as well as deli meats, cheeses, and other food supplies; and hire and manage deli sandwich makers.

Education and Training English, Spanish, or another language are handy, as well as the ability to read, add and subtract, and make change. Barista training at a chain coffeehouse would be instructive. A high school diploma is recommended. Experience, Skills, and Personality Traits Work at delis, Mexican or other ethnic restaurants, experience cooking at home for a large family, work at a chain espresso shop, or other cooking or service experience are necessary. Work for someone else in the business you want to enter to learn the intricacies of handling food or coffee, cleanliness practices, and ordering supplies.

Many Sous-Chefs or those below on the kitchen ladder have been fired for improvising on the chef ’s recipes. A chef might give the Sous-Chef all responsibility for the business management of the kitchen, including ordering and purchasing according to menu demands, checking and accepting deliveries against invoices, approving time cards, training and teaching kitchen staff as they enter the kitchen or move up to a higher Sous-Chef Chef de Partie especially to progress more quickly up the kitchen ladder Experience—Restaurant experience, from dishwashing on up to food prep; apprenticeships at any station in the kitchen, especially with recommendations and more than one year in each location Skills and Personality Traits—Easygoing personality with ability to adapt quickly to the chef ’s whims, changes in menu, and cooking style, and imitate the chef ’s style so closely that customers will not know someone else prepared it; ability to get along with and lead others, inspiring them to do their best job, oversee outside catering jobs, and take care of money and the closing of the restaurant in the afternoon or evening.

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