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What are the hours that you would work as a professional chef?

I am in the 10th grade and would like to know more about this field.

chef cooking culinary-arts
Thank you comment icon A professional chef should work for 10-12hrs Ashiraf Lutaaya
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Donald’s Answer

5AM to 2PM, or 3PM
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Howard’s Answer

It takes a lot of work and training to become a chef. It requires long hours of work. You will need to work weekends and holidays, as these are the busiest times for restaurants and hotels. It is important to work for good companies and good people. Learn as much as you can at each position. Always try to move up. Set goals for yourself and stay focused on reaching those goals. But do not think that when you reach a goal you are done. Set a new higher goal, push yourself to be better. I hope this helps you and wish you good luck.
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Jeff’s Answer

Your work hours are very highly dependent upon your employer and their normal "open for business" hours.

You may be called on for the breakfast, lunch, or dinner shifts - obviously each would have varied hours.
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Benjamin’s Answer

The amount of hours you will work will vary, dependent upon your drive/desire for excellence, the restaurant you work in, the chef you work for and how well you can delegate tasks as you get further into your career. There were moments when I was a young cook when I worked 8-10 hours a day, five days a week. There were other times I worked 12-16 hours a day, 7 days a week. I'd say the most impactful factor is your drive/desire for excellence and what you want to accomplish. You can work 8-10 hours a day, but there will be people who outwork and outperform you, just to get to the top. Not everyone wants to be at the top, not everyone needs to be at the top, and not everyone is capable to be at the top. As a salaried Chef or Sous Chef, my hours have varied. I have never had a position where I worked less than 50 hours per week. In my experience, 50-55 is the standard expected from a Sous Chef, as a baseline. It's ALWAYS appreciated that you are dedicated and put in some extra time. As the saying goes, you do not leave when your hours are up, you leave when the job is complete. I have worked other positions where 70+ hours was the standard. As an Executive Chef now, my hours vary, dependent upon the demand that week. I have weeks I work 50 hours and I have weeks I work 80 hours. I have a couple weeks per year that I work close to 90, when my Sous Chef is on vacation. He does the same when I go on vacation. I hope this helps!
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Steve’s Answer

The hours depend on the kitchen. As an entry level cook, you will likely be scheduled on weekends and either mornings or late nights. It's just part of paying dues and the industry. As the executive chef at my current kitchen, I open Tuesday to Saturday. I arrive before 6 a.m. to check mise en place for breakfast and make the prep list for the rest of the day.
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Cindy’s Answer

The hours worked daily will depend on the nature of the business. For example, if catering for a large group of people, it may be 10 to 12 hours from the time the food is prepped to the time the catering assignment is finished. In a restaurant, it may be less hours daily, but again, it will depend on the position, and how many other people are working in the kitchen. I think it is safe to say that overall, 50 hours per week is a safe average.
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Jack’s Answer

Kara
It depends on where you work and the type of kitchen you work in. If you work in a business dining account you would work mornings and lunch weekends off. if you work in a restaurant you would work mostly nights and weekends. Just think about when people eat out. That is when you would work. being a cook working your way to being a chef you would work closer to 8 hour shifts . most Chefs are salaried so they have to work enough hour to make sure that their kitchen is running smooth. So you mostly work 10 to 12 hour shifts. Again that depends on the type of kitchen you work in the the staff you have hired and trained,
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Donald’s Answer

8 to 12 hours on a shift.
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Donald’s Answer

8 to 12 hours.
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Chef Renée’s Answer

As a professional chef you can enter different avenues that allow you to have a more flexible schedule. I have worked over 80 hours a week when I first started out because I wanted to save up money to go to school and get as much experience as possible. When I got older I realized how valuable my time was and wanted to slow down. Thats when I took a step away from restaurants and started teaching cooking classes and doing private dinners essentially customizing my schedule to the life I wanted to live while still pursuing my passion.
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