Description of job position
- Responsibility for the quality of prepared meals, compliance with the standards and production processes.
- Preparing technologically demanding meals and specialities.
- Monitoring stock levels, ordering missing commodities for the preparation of meals.
- Receiving commodities from suppliers, performing quality and quantity checks of supplied goods, responsibility for its correct storage.
- Leading, coordinating and performing professional supervision of kitchen staff.
- Compiling, upgrading and regular diversifying of the menu.
- Providing price calculations for the production of meals.
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Position Chef - Tourism, Gastronomy, Hotel Business in the labour market
In the salary ranking,
the job position takes
Women representation in position
Average age of respondent by position
Nursery School Teacher Assistant
Education, Science & Research
1,100 - 1,645 BRL
Journalism, Printing Arts & Media
1,581 - 4,032 BRL
Tourism, Gastronomy, Hotel Business
1,553 - 4,069 BRL
1,596 - 4,016 BRL
1,100 - 27,853 BRL
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- Salary on position by region*, education, practice, business size
- Total salary and its components* (variable component, commissions, rewards)
- Responder distribution to payroll
- Salary ranges expressed by 1st decile, 1st quartile, median, 3rd quartile, 9th decile, and average wage.
- Detailed breakdown of all monitored non-financial benefits provided*
- Financial benefit analysis* * available when regression model is used