Career Opportunities in the Food and Beverage Industry by Kathleen Thompson Hill

By Kathleen Thompson Hill

The foodstuff provider region bargains a thrilling array of careers--from cheese maker and winery supervisor to dietician and recipe tester. meant for a person drawn to drinks, cooking, farming, administration, meals, revenues, or writing, this deals a wealth of enjoyable and artistic occupation chances. occupation possibilities within the nutrition and Beverage comprises key details on greater than eighty jobs during this undefined, together with place descriptions, wage levels, employment outlook, assistance for access, and extra. profession profiles comprise: Bakery supervisor; Beer brewer; Caterer; Cooking university instructor; nutrients and taste chemist; meals author; clinic scientific dietician; Kitchen dressmaker; eating place chef; college backyard farmer; Sommelier. Index. Appendixes. Bibliography.

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Experience, Skills, and Personality Traits Experience making sandwiches or cleaning up in a deli constructively contributes to the expertise to become chef/manager a deli or store hot-food counter, as would be working for a caterer, fast-food business, or even in the food line of a vending machine company to increase one’s appreciation for what workers need to do. Unions and Associations Larger cities may have culinary unions to represent culinary employees, including cooks and managers of delis, whether stand-alone storefronts or in large grocery stores.

4. Volunteer to help at local fund-raising events in your community, taking increasing responsibility with each event. All legitimate experience adds to your résumé. 5. Take your new experience to a local business that puts on events, from party or event planners to caterers, wineries, and hotels. indd 27 5/4/10 6:17:19 PM RESTAURANT CHEF CAREER PROFILE CAREER LADDER Duties: A chef is in charge of and manages the whole kitchen in a restaurant or hotel, creates the menu, handles or directs someone else to order supplies, manages costs to meet the owner’s needs and make a profit, and cooks or oversees preparation of all food.

Sometimes the Sous-Chef actually opens the restaurant at the beginning of the day. The Sous-Chef takes over the kitchen in the absence of the chef, so he or she must be as good a cook and teacher as the chef, but still follow the chef ’s orders and recipes, whether they are the Sous-Chef ’s preferred cooking style or not. In large restaurants or hotels with several restaurants or dining rooms, the Sous-Chef may be given responsibility to oversee those restaurants, as well as the in-house catering operation and banquets under the chef ’s direction.

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