Hotel Chefs Jobs On The Increase
Hotel Jobs covers a variety of sized properties and also specific types of hotels dictates the type of hotel jobs therein. For this we will take a standard hotel if one could be called that nowadays because the sheer diverse nature of the catering industry or hospitality industry as they now prefer.
We will separate hotel jobs into two main divisions. Front of House and Back of House. The names clearly dictate the types of jobs and functions carried within. Front of house encompasses all the people that you may meet. Reception, porters, concierge, waiting staff. The Back of House encompasses: Chefs, Cleaning staff, maintenance, stores, admin and clerical and general management. The Kitchen within hotel or catering jobs can differ in size and skill, but a general overview would bean Executive chef, sous chef, Pastry chefs, and chefs de partie and commis chefs. Then we would have the kitchen porters and support staff. This may surprise some but a majority of catering jobs within the broader term of hotel jobs are staffed with casual or temporary staff. This trend has increased as the business climate becomes more competitive. Catering staff is called in as and when business dictates the extra catering staff be available. Hotel jobs are very demanding in the very nature that the business operates 24hrs a day 365 days a year. Catering jobs and the staff therein create a bond within the hotel that no other industry creates, perhaps military personal in battle conditions. This may sound extreme but having partaken in both these is how I like to describe the feeling created within hotel and catering jobs in general.
Catering jobs and hotel jobs, because of the very nature of the beast creates an incestuous environment in witch to work. Chefs in particular share a unique bond and camaraderie with one another. There is always the exception to the rule but this as I have described is often the case. Catering jobs are hard, demanding but very rewarding for the right candidate. ChefsWorld concentrates as the name depicts on Chefs within this vast array of catering jobs and hotel jobs. Please feel free to use the forums to discuss the industry with chefs and fellow chefs already involved within the catering and hospitality industry. Employment as a chef can take many forms, as there are many different types of opportunities within the industry. Chef employment can be found within restaurants, hotels, cruise ships and resorts. You can also find catering jobs at banquet and party centers. Some highly skilled chefs become business owners, caterers, private chefs and educators. There is an excellent outlook in chef employment, especially if you are highly trained and skilled. The demand in this field continues to grow for many reasons including the higher number of meals eaten outside of the home and better resources to afford vacations and restaurant meals. Chef employment can be affected by economic concerns and some positions are highly affected by the seasons as well. This is particularly true for those working in vacation and resort areas.
Chefs generally do not have a set schedule and must be flexible to work the hours needed in a given week or time period. They often have to work nights, weekends and holidays because of the nature of the industry. There is also a much higher than average amount of part-time positions compared to the average in all industries combined. As much as 40-45 % of chef employment opportunities are part-time positions. The salary outlook for chef employment can vary greatly. This depends on the size of the facility you are working for as well as the type of employment. The median income for chefs in 2002 was between an average of ?15.00 an hour to ?10.00 an hour. Pay can be as low as ?3.50 an hour and as high as around ?14.00 an hour. Higher end chefs, business owners, and chefs in executive and management positions have an even much higher income potential than this. The more education and training you have as a chef, the higher your income potential. This will also allow you to advance to higher-level positions more quickly in catering jobs. It is best to have formal education if you’d like to have a higher-level career within the food services industry. Some vocational programs are as short as six months, though formal culinary schools are generally from two to four years in duration. There are also graduate level chef programs available. Much of the training needed for chef employment is found on the job. Even with a formal education, most still work as interns or with a head chef as an apprentice before having the full training and skills needed to become a chef. In some restaurants or industries you may even need to apply for and obtain a license.
There are plenty of chef jobs opportunities are out there if you have the passion and drive to advance your skills to the level needed for a successful career. Research the types of opportunities available and choose the area that best suits your particular personality and needs. You will then best know how to proceed as far as education and training to become as successful in your area of interest as possible.
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