Prosthetist Job Description
Chefs or head cook are in charge of all food preparation and plating at anywhere in which food is served. They are also in charge of leading the kitchen staff and handling food safety and concerns. Your duties as a chef include keeping fresh food available for your employer. Organizing and helping cooks or other workers to prepare food. Plan menus and recipes and ensure that the meals are a high quality. You will also maintain functional and clean equipment such as knives, stoves, washing areas and many more. You will also be in charge of hiring, training and supervising your cooks or kitchen staff. Lastly you will need to keep sanitation practices in check to stay safe serve certified. If you are the chef of a restaurant
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that you also own, there will be many parts of office work and kitchen work. This is common even if you are not the owner of the restaurant. Some restaurants will have the chef also be in charge of creating promotions and announcements on social media. There are many different categories of chefs in the culinary world. The most known chefs are known as executive chefs, also known as head cooks or chefs de cuisine. They are the leader of the kitchen. They coordinate the work of sous chefs and other cooks in their kitchen who in turn do most of the food preparation in the kitchen for them. Their responsibilities will commonly go beyond the kitchen of the restaurant too. They can design and adjust menus based on what is selling. They train waiters or waitresses. Depending on the restaurant they have been known to be in charge of some of the administrative work of the restaurant. Sous chefs are the second in command for the kitchen. They are the go to man/woman for the chef of the restaurant. They are in charge of supervising cooks, preparing meals and reporting results to the head chefs. He will fill in for the chef when he is absent. The last major category is Private Chefs. These people will often work full time for a single person. These are the ones who work for people such as a CEO, celebrity, diplomat or politician. Regularly entertains as part of his or her official duties. Food service workers are needed in many different locations. From restaurants, to hotels or other private locations, there are many different places that cooks/chefs are employed. One out of twenty chefs is self-employed, giving themselves many long hours to ensure that their business succeeds. However working hours for all chefs are known to be high with most of them claiming to work for more than 40 hours a week. Safety is a large priority in kitchens because they are usually crowded and filled with very dangerous objects and areas. Chefs have a very high injury rate compared to that of other occupations. To reduce some of the more common injuries, chefs will commonly wear long sleeves and nonstick shoes. Education is not completely required to become a good chef. Many chefs learn through experience starting as a line cook or a similar job before the kitchen they work in promotes them to chef or head cook. Many times in large kitchens, the chef will have worked in the kitchen for years before being promoted to chefs. There are however many different culinary college courses. There are community colleges, technical schools, and 4 year colleges that all offer culinary programs. You can also learn culinary techniques through many apprenticeship programs, or the armed forces. There are many mandatory licenses and certifications for chefs. You can receive things such as a personal chef certification from groups such as the American Culinary Federation. Other ones however are mandatory such as ServSafe certification, food handlers’ permits and many more. Pay for chefs in the culinary world is very diverse. The lowest 10% earns less than $23,140 and the top 10% earns at least $73,720. There is also a very diverse range based upon how much experience you have. For example, a starting chef has an average of $23,140 as of 2014. However as you gain enough experience to be considered a senior chef you can earn an average of $56,820 a year as of 2014. This is higher than the average for all occupations, but the entire food preparation and serving industry is actually less than the total for all occupations meaning that chefs earn quite a bit more than the rest of your kitchen or restaurant. Cooks for example have a median pay of only $21,120 per year, roughly half of what the chef will make. Chefs’ income will also vary depending upon where it is they are a chef. In Traveler accommodations such as hotels will earn a median wage of $48,140, while the median for restaurants and other eateries is only $38,330. Different types of chefs also have different salary growth over the years. From pastry chefs for example you start with $26,000 annually, to ending with $50,000 annually. But a sous chef would only earn $24,000 annually but peaks out at $50,000. Things such as sushi chefs however start at $25,000 but can end up earning $70,000 annually. Finally executive chefs start out earning $50,000 a year, to $85,000 annually. The current projected employment of chefs and other cooking occupations is expected to grow 9% from 2014 to 2024. This is faster than the average growth of all occupations. This however is slower than the projected growth of all food preparation and serving workers which is expected to grow 10% in the next 10 years. Most job openings for chefs will be from a location where the chef has recently left the organization. Generally, the chef will then be selected from the people who are already working at the location (promoted over hired). It is most competitive at casinos, hotels and upscale restaurants due to them having the highest pay grade. If receiving a job as a chef will be difficult for you, or there are currently no openings nearby, there are many other similar jobs that may employ you. One of the most obvious is a cook. You will do a lot of prep work for the chef including seasoning, cutting and cooking different foods. If you see a job as a cook in a location where you would one day want to become a chef, take it and you can work your way up to becoming a chef. Food Preparation workers are similar to cooks in the idea that they do a lot of the prep work for the chef. They will work to do routine tasks in large quantities, so the cook will cook and season a steak, a food preparation worker will butcher meat to get them to the correct portion sizes before the cook takes and grills them. A baker is also a very similar job, but instead of doing every part of a meal, you will focus solely on baking different items such as breads, cakes and such. Doesn’t really have much opportunity to advance as a baker, but it is a very different environment to a restaurant kitchen so if you dislike the atmosphere of a restaurant kitchen, then maybe a bakery would be right for you.
JOB 2) PROSTHETISTS The jobs of prosthetists are to design and fabricate supportive devices, measure, and fit patients for them. This includes artificial limbs such as hands, arms and legs. It could also include braces or any other surgical or medical devices. You will be required to interview patients to determine what prosthetics they will need.
You will need to design and fabricate them to match the patient’s requirements. Selecting materials is part of the designing process. You will need to teach the patient on how to properly use and care for their prosthetic devices. Lastly you will need to be able to repair, replace or adjust patient’s prosthetics. Orthotists and prosthetists are two major groupings for similar jobs. However they are slightly different because each focuses on a specific area. An orthotist is one who works primarily with spinal braces, knee braces and other supportive devices. A prosthetist is specifically trained to work with prostheses such as artificial limbs or other body parts. Both are similar overall, but still require different trainings. It is also noteworthy that many people will be considered both and orthotist and a prosthetist.
In the year 2014, there were 8,300 jobs held by these professions. They are expected to grow 23% in the next ten years, which is much faster than most other professions averaging at 7% growth for all professions. With diseases such as diabetes and cardiovascular disease, the need for more prosthetists has begun to greatly increase. Also with increases in technology, surviving traumatic events is a much more common and expected outcome, even with limb loss which is what prosthetists specialize in helping you to recover
from.
A prosthetist will need a master’s degree and certification before you can be considered a Prosthetist. They also need to complete a residency verifying that you are up to date on all information involving prosthetics before they can be certified.
that you also own, there will be many parts of office work and kitchen work. This is common even if you are not the owner of the restaurant. Some restaurants will have the chef also be in charge of creating promotions and announcements on social media. There are many different categories of chefs in the culinary world. The most known chefs are known as executive chefs, also known as head cooks or chefs de cuisine. They are the leader of the kitchen. They coordinate the work of sous chefs and other cooks in their kitchen who in turn do most of the food preparation in the kitchen for them. Their responsibilities will commonly go beyond the kitchen of the restaurant too. They can design and adjust menus based on what is selling. They train waiters or waitresses. Depending on the restaurant they have been known to be in charge of some of the administrative work of the restaurant. Sous chefs are the second in command for the kitchen. They are the go to man/woman for the chef of the restaurant. They are in charge of supervising cooks, preparing meals and reporting results to the head chefs. He will fill in for the chef when he is absent. The last major category is Private Chefs. These people will often work full time for a single person. These are the ones who work for people such as a CEO, celebrity, diplomat or politician. Regularly entertains as part of his or her official duties. Food service workers are needed in many different locations. From restaurants, to hotels or other private locations, there are many different places that cooks/chefs are employed. One out of twenty chefs is self-employed, giving themselves many long hours to ensure that their business succeeds. However working hours for all chefs are known to be high with most of them claiming to work for more than 40 hours a week. Safety is a large priority in kitchens because they are usually crowded and filled with very dangerous objects and areas. Chefs have a very high injury rate compared to that of other occupations. To reduce some of the more common injuries, chefs will commonly wear long sleeves and nonstick shoes. Education is not completely required to become a good chef. Many chefs learn through experience starting as a line cook or a similar job before the kitchen they work in promotes them to chef or head cook. Many times in large kitchens, the chef will have worked in the kitchen for years before being promoted to chefs. There are however many different culinary college courses. There are community colleges, technical schools, and 4 year colleges that all offer culinary programs. You can also learn culinary techniques through many apprenticeship programs, or the armed forces. There are many mandatory licenses and certifications for chefs. You can receive things such as a personal chef certification from groups such as the American Culinary Federation. Other ones however are mandatory such as ServSafe certification, food handlers’ permits and many more. Pay for chefs in the culinary world is very diverse. The lowest 10% earns less than $23,140 and the top 10% earns at least $73,720. There is also a very diverse range based upon how much experience you have. For example, a starting chef has an average of $23,140 as of 2014. However as you gain enough experience to be considered a senior chef you can earn an average of $56,820 a year as of 2014. This is higher than the average for all occupations, but the entire food preparation and serving industry is actually less than the total for all occupations meaning that chefs earn quite a bit more than the rest of your kitchen or restaurant. Cooks for example have a median pay of only $21,120 per year, roughly half of what the chef will make. Chefs’ income will also vary depending upon where it is they are a chef. In Traveler accommodations such as hotels will earn a median wage of $48,140, while the median for restaurants and other eateries is only $38,330. Different types of chefs also have different salary growth over the years. From pastry chefs for example you start with $26,000 annually, to ending with $50,000 annually. But a sous chef would only earn $24,000 annually but peaks out at $50,000. Things such as sushi chefs however start at $25,000 but can end up earning $70,000 annually. Finally executive chefs start out earning $50,000 a year, to $85,000 annually. The current projected employment of chefs and other cooking occupations is expected to grow 9% from 2014 to 2024. This is faster than the average growth of all occupations. This however is slower than the projected growth of all food preparation and serving workers which is expected to grow 10% in the next 10 years. Most job openings for chefs will be from a location where the chef has recently left the organization. Generally, the chef will then be selected from the people who are already working at the location (promoted over hired). It is most competitive at casinos, hotels and upscale restaurants due to them having the highest pay grade. If receiving a job as a chef will be difficult for you, or there are currently no openings nearby, there are many other similar jobs that may employ you. One of the most obvious is a cook. You will do a lot of prep work for the chef including seasoning, cutting and cooking different foods. If you see a job as a cook in a location where you would one day want to become a chef, take it and you can work your way up to becoming a chef. Food Preparation workers are similar to cooks in the idea that they do a lot of the prep work for the chef. They will work to do routine tasks in large quantities, so the cook will cook and season a steak, a food preparation worker will butcher meat to get them to the correct portion sizes before the cook takes and grills them. A baker is also a very similar job, but instead of doing every part of a meal, you will focus solely on baking different items such as breads, cakes and such. Doesn’t really have much opportunity to advance as a baker, but it is a very different environment to a restaurant kitchen so if you dislike the atmosphere of a restaurant kitchen, then maybe a bakery would be right for you.
JOB 2) PROSTHETISTS The jobs of prosthetists are to design and fabricate supportive devices, measure, and fit patients for them. This includes artificial limbs such as hands, arms and legs. It could also include braces or any other surgical or medical devices. You will be required to interview patients to determine what prosthetics they will need.
You will need to design and fabricate them to match the patient’s requirements. Selecting materials is part of the designing process. You will need to teach the patient on how to properly use and care for their prosthetic devices. Lastly you will need to be able to repair, replace or adjust patient’s prosthetics. Orthotists and prosthetists are two major groupings for similar jobs. However they are slightly different because each focuses on a specific area. An orthotist is one who works primarily with spinal braces, knee braces and other supportive devices. A prosthetist is specifically trained to work with prostheses such as artificial limbs or other body parts. Both are similar overall, but still require different trainings. It is also noteworthy that many people will be considered both and orthotist and a prosthetist.
In the year 2014, there were 8,300 jobs held by these professions. They are expected to grow 23% in the next ten years, which is much faster than most other professions averaging at 7% growth for all professions. With diseases such as diabetes and cardiovascular disease, the need for more prosthetists has begun to greatly increase. Also with increases in technology, surviving traumatic events is a much more common and expected outcome, even with limb loss which is what prosthetists specialize in helping you to recover
from.
A prosthetist will need a master’s degree and certification before you can be considered a Prosthetist. They also need to complete a residency verifying that you are up to date on all information involving prosthetics before they can be certified.