wait you didnt answe to my question: what the salary in the bigining?
Depending on your area, most will probably start out at minimum wage (California $8.00/hour) or slightly above (maybe $10-$11). Don't forget, that's GROSS, not net.
what should i do be make it higher?
Learn all you can, keep your head down, work cleanly and rapidly, ask questions when you absolutely have to, say "yes Chef" when told something, get to work "on-time", etc.
now im really scary, i allways dreamed about it, and now you telling me that its low!!!
Yeah, it is low, and if anybody tells you differently, they are not telling you accurately!
what do you mean line cook, i mean every body have to start with it?
Without experience or a good, solid education/apprenticeship in culinary, you will be very lucky to start as a "line cook", more likely, you will start in the "dish pit" or, maybe, as a "prep cook" (preparing vegetables, starches, and, maybe, proteins, for the line cooks. Depending on the specific place where you are working, it might take six months or even several years to move UP to a line cook.
how can i go higher and be a sous chef or maybe an exclusive chef? (what should i do?)
With anywhere from 5-10 years experience as a line cook PLUS learning
- personnel management
- food costing
- business law
you, might be considered for a position as Sous Chef (basically second in command of a kitchen), another 5-10 years and you might get a slot as an Executive Chef.
My advice? Get a job in a local, independent restaurant, you'll probably start in the "dish pit" and you'll do a lot of dishes and cleaning. You'll have chance to see what happens in a kitchen and you'll have an opportunity to learn a lot!
If you are thinking of "culinary school", think very hard. Unless you go to a community college, you are looking to spend something in excess of $25,000-$60,000, probably student loans, to get a minimum wage job.
At least, that is MY opinion!