I work with a few executive chefs that have never been to culinary school,but got their positions based on years of great experience.A degree would certainly help you get the job faster,but its really the experience that counts.
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The job requires a lot of responsibility and leadership plus years of culinary training but if you are up to it and you love working with food and people then give it try because there are a lot of restaurants in this world.
Is there any job security of being a chef baker or cook
A master chef is the person who is in charge of the other chefs and who oversees the general work flow. This position is not to be confused with that of the executive chef. ANSWER I would consider a master chef to be near the top of their game. They would probably be either head chef or executive chef or might not even be cheffing as a job. But they would be one of the best in their speciality, either in their country or in the world. Executive chef spends most of the time, either doing management side of things, writing menu's or food ordering. They spend a little time in the kitchen. Their orders come first. Head Chef will be either the main chef if there is no executive chef or the main chef in the kitchen. if the executive chef is not there, the head chef will be in charge. Does spend some time out of kitchen too. Sous chef means second in charge. When the head chef isn't there and there isn't a executive chef, the sous chef is in charge. The master chef is in charge of all chefs...
Depends upon which restaurant and what the responsibilities are for the job. Also pay is usually commensurate with experience and/or education.
A chef degree is a degree in Culinary Arts. One may use this to one's advantage to get a job working as a Sous Chef or Executive Chef in many types of restaurants. Many of these types of jobs pay very well.
There's an Executive Chef, Head Chef, Sous Chef, Pastry Chef, Chef de Partie (Station Chef), and Garde Manger (pantry chef).