Chef Pays?

[tomo]

Once ur out of an apprenticeship what is about the average pay for a normal Chef a Sous and a Executive Chef.
I live in australia i would love to no what its like here and not in the states but that would be allright too

Thankyou
tomo

[Silverfox]

I'm not sure about Australia, but here in the USA, I question whether one can count on being a "chef" right out of apprenticeship. You might get lucky and start as a "prep cook" but more likely a kitchen helper. As you gain experience and hone your skills, you'll advance to line cook paying around 10-12 (USD), IMHO.

Once you demonstrate your cooking abilities AND learn the basics of personnel and business management, you might have an opportunity as a "chef de partie". Remember, a "chef" is a "chief", that's MANAGEMENT.

[jonesg]

A real apprenticeship lasts 5 yrs, but you're another 5 yrs away from gettin the all round experience required to be a real chef, and don't assume you will get it within 10 yrs.

The pay depends where you serve your apprenticeship, take a lower job in a higher rated kitchen and you'll end up higher in the end. I started in the sink but it got me into the best kitchen with world rated chefs.
I still prefer dishwashers to culinary grads, something about humility makes people teachable.

The best come from the floor up,
not from the top of the class down.

[ChefJen]

Well i was just working in australia.. depends on where you want to go... queensland can offer anything from 34+ for a commis.. CDP 45,000

[CookingWGasoline]

Money in north america is NOT good for cooks and chefs, unless you get lucky. A commis in queensland makes more than I do AFTER my apprenticeship!

I started making $6 an hour, 7 and a half years ago, as a dishwasher. It's been a real battle, and I have really pushed myself to grow as a cook, now I'm making almost triple that.

Given that, I really love my job, and as long as I can pay my bills, I couldn't care less how much I'm making. It's really quite rewarding to know people are actually enjoying and appreciating what you've done for them.

[jayvader]

all places are different pay
in Southern California Minium wage is 750 and about to go up to 8 per hour
and that includes the servers too!


most cooks here start around 8 - 850 and build but i have not met any that make more than 17 per hour
once you hit 15 per hour you should be able to get a job as a Sous - and it wont take you 10 years
i started washing dishes at 15 went to Culinary school and graduated at 21 and was an executive chef by 23

Writing my own menu, cost control banquet menu ands service the whole deal, not some weak chef job at Chili's

Work your way up and if you feel the kitchen you are in is holding you back cause noone ever gets fired or quits then its time to move on

a chef i once trained under told me that after my appreticeship i should not keep a job longer than i keep a pair of shoes do this for about 4 years then look for a Sous job

it was a great plan and i made it happen

so can you
the more you experience the better chef you will be

[courten]

Can only give you my neck of the woods (SoCal, US):
Sous - 35,000 - 55,000
Chef - $45,000 - $80,000+++ depends on experience, connections, publicity etc.

Chains tend to pay much higher than independents, but have crap for food.

[Jim]

Chef's here average 60,000

and courten is right, the chains food is well less than what we want to do

[fooddude]

If you figure it out by the hour most chefs make about 6 dollars and hour.

[jonesg]

I WISH $6 hr.

But add the return in job satisfaction and its a different game.