Chef Executive (Fine Dining)

59.537 € (EUR)/yr

28,62 € (EUR)/hr

2.286 € (EUR)/yr

The average chef executive (fine dining) gross salary in Forli, Italy is 59.537 € or an equivalent hourly rate of 29 €. This is 4% higher (+2.374 €) than the average chef executive (fine dining) salary in Italy. In addition, they earn an average bonus of 2.286 €. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Forli, Italy. An entry level chef executive (fine dining) (1-3 years of experience) earns an average salary of 42.058 €. On the other end, a senior level chef executive (fine dining) (8+ years of experience) earns an average salary of 73.708 €.

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ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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68.307 € (EUR)

15 %

Based on our compensation data, the estimated salary potential for Chef Executive (Fine Dining) will increase 15 % over 5 years.

This chart displays the highest level of education for:
Chef Executive (Fine Dining), the majority at 42% with high schools.

Typical Field of Study: Culinary Arts/Chef Training

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Forli, Italy

The cost of living in Forli, Italy is 4% less than the average cost of living in Italy. Cost of living is calculated based on accumulating the cost of food, transportation, health services, rent, utilities, taxes, and miscellaneous.

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Forlì ( for-LEE, Italian: [forˈli] ; Romagnol: Furlè [furˈlɛ]; Latin: Forum Livii) is a comune (municipality) and city in Emilia-Romagna, Northern Italy, and is, together with Cesena, the capital of the Province of Forlì-Cesena. It is the central city of Romagna. The city is situated along the Via Emilia, to the east of the Montone river, and is an important agricultural centre. The city hosts some of Italy's culturally and artistically significant landmarks; it is also notable as the birthplace...

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Coordinates activities of and directs indoctrination and training of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods in upscale restaurants to ensure efficient and profitable food services. Plans or collaborates with others in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and... recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Distinguished from Executive Chef in that the Executive Chef (Fine Dining) has responsibilities for restaurants catering to the upscale market. Read More

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Disclaimer

This page is a promotion for SalaryExpert’s Assessor Platform and is not intended for professional use.

Professionals should subscribe to SalaryExpert’s Assessor Platform.

ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

Learn About Our Products

SalaryExpert, powered by ERI, provides verified salary and cost of living data to the public with a comprehensive platform for evaluating compensation, career, relocation, and education decisions.
Access The Assessor Productsarrow_right
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