Head chef

Pay in the destination countries

Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.

What does the day look like?

A head chef spends most of the day managing the kitchen, not cooking at the stove. You plan and cost menus, order stock, control inventory, plan rotas, hire staff, train commis and chef de partie cooks, supervise service, check raw and cooked product quality, enforce sanitation and HACCP routines, record production data, negotiate with suppliers, and report food cost and labour cost to the general manager.

The tools include ChefTec, Nutritionist Pro, MarketMan or similar recipe and inventory software, Microsoft Excel, point of sale reports, and kitchen display systems. Physical tools include knives, combi ovens, blast chillers, thermometers, and allergen matrices. The glamorous part, creating dishes and cooking for guests, is a minority share on most days outside menu-development weeks. Service means evenings, weekends, and holidays. O*NET reports that 79% work more than 40 hours per week and 88% face time pressure every day. In fine dining, 50-60 hours per week across split shifts is normal, with standing, heat, burns, cuts, and noise every day.

Where does this lead?