[Chefmeow]

Experienced executive chefs in the Midwest USA (at a top line country club or national foodservice account only) make from $47, 500 to $60,000 per year plus some places- national accounts- you can make $5,000 or more per year as bonus for making food cost and labor requirements. (Yay I am going to make bonus this fiscal year- going straight to student loans!!!)
Yes, a culinary degree helps tremedously in getting your foot in the door, but the rest is up to you, how fast you succeed, is how you teach, lead and manage your people and your business.

[bigmac]

I,m sorry but them figures are way out ,i only wish i was earning 55,000 GBP as chef de partie i,m only on 20,000 GBP thats including about 10 hours overtime a fortnight,but if u find a job paying that much give me a call i,ll be interested

[gazzachef]

Hey
In New Zealand you'd be lucky to be getting NZ$22000 for 1 year after graduation, Chef de parties average around $28K and sous $45K to $55K Head chefs $32K to 60$ Exec Chefs $65K up
Hope this helps, have you thought about cruise ships.
Cheers
GC

[Stewy]

Originally Posted by gazzachef

Hey
In New Zealand you'd be lucky to be getting NZ$22000 for 1 year after graduation, Chef de parties average around $28K and sous $45K to $55K Head chefs $32K to 60$ Exec Chefs $65K up
Hope this helps, have you thought about cruise ships.
Cheers
GC

I have actually.

I have decided I want to end up in Australlia. I was thinking about working a cruise ship or two to save up a little money. Maybe working a couple of years before I move.

I still don't know what to expect in the field and am kind of taking it all in as I go along. I know I definately want to end up in Australlia when all is said and done.

[T.Haws]

If your in this for the money then you're making a big mistake. And also most countries have their own labor and immigration issues so getting a visa to work is pretty much out of the question, immigration authorities are brutal to restaurants that hire illegals. And if you can worm your way in, it'll be for immigrant pay. And cruise ships? They serve 24/7, you bunk communally, no days off while at sea, can't frat w/ anyone, sightseeing? please....your prepping for the next meal. Your ideas are romantic but not reality, sorry.

[panini]

"BTW I'm not in it just for the money" unfortunately this is not a recognised professional industry as some. It's still work and it's still a career. MONEY is a huge part of life. Statistics are worth as much as the paper they are written on. There is pleanty of money if you back yourself with a business education and be creative.
Just my 2 cents

[smiley]

You need to decide what you want, money or experience:

I have worked several places and here is the rates and year and position held....


Chef de partie 16.00/hr Canadian 94
Chef de partie 4200/month Swiss francs 95
Pastry Sous chef Cruise ship 3700/month american 97
Consulting chef Australia 28$hour mon- fri/ 32 on saturday/ 36 sunday and holidays 98
Pastry Chef Salary in Canada 74000 year plus grats in a hotel 99
just turned down a job as pastry chef on a cruise ship for 4400/ month american


You never get the top job without experience... in the end, the earlier in your career you are; the less money you should try to make... go for experience... donate your time... yes, that means give it away... in return you may be taught a dying art like ice carving or sugar pulling or chocolatiering. In five years, as you experience grows the fact that you know those things will make you very employable, for more money.


TAKE PICTURES..... I haven't had a resume for five years. I simply go in with my pictures, ask for the Chef and show it to him, it is so much better than letters on a white page. As you talk to him. he sees what you are and you see what he is.


If I could go anywhere right now it would be to australia..... when you work for a consultant agency and if you are good; you get wicked placements... it is never the same twice... sometimes boring, other times your hair is on fire. but in Oz there is a shortage of qualified chefs and in my opinion the best produce, seafood and meat in the world. In Europe its the ole "MY way or the highway." sucks *** unless you are building a resume.

Cruise ships are a great experience because its like a intense schooling program where you are involved for 14 hours a day in hands on experience. any weaknesses you have are ironed out in no time at all (in the average day you will be responsable for four seperate desserts plus extras then do it again for nighttime service)... not for newbies trying to understand basics.


When you get experience you find the most money in remote locations... or hard working locations. If you go remote,you have the benefit of not spending money while you work yourself to the bone. If you want the latest in trendy cooking .... go to a big name restaurant in a city near you and work for peanuts (gain experience). If you want to get a good resume. go to Europe, even though you have no room to move creatively.

I hope this helps...


Sorry I am a chef nota typist or English major

[T.Haws]

That's the fact Jack! Well said.

[koen]

i'm a headchef and i make 2500 euro a month (2700 usd ) after 16 years of hard work.
here in belgium the rates are lower the higher the restaurantstatus .
someone younger then me ,and workin in a trendy eatery,might have the same salary......crazy? thats the way it is .
after reading smiley's, i would say you're probably right,but everyone makes his own choices.if it's your goal to work in french laundry's or el bulli's,go to europe and built that golden resume...