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Chef de Froid Salary
in Knokke-Heist, Belgium

This page is an excerpt of the much more complete compensation information available in ERI's Assessor Series.

€51,722 (EUR)

Average Salary

€25/hr

Average Hourly

€1,350

Average Bonus

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Salary Recap

The average pay for a Chef de Froid is €51,722 a year and €25 an hour in Knokke-Heist, Belgium. The average salary range for a Chef de Froid is between €36,930 and €62,429. On average, an Associate Degree is the highest level of education for a Chef de Froid. This compensation analysis is based on salary survey data collected directly from employers and anonymous employees in Knokke-Heist, Belgium.

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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Salary Potential

Estimated salary in 2029:
€56,906
5 Year Change:
10 %

Shift Differentials

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About Knokke-Heist, Belgium

Knokke-Heist Cost of Living Score:

Description: Knokke-Heist (Dutch pronunciation: [ˌknɔkəˈɦɛist]; French: Knocke-Heist) is a municipality in the Belgian province of West Flanders. The municipality comprises the towns of Heist-aan-Zee, Knokke, Duinbergen, Ramskapelle and Westkapelle. On January 1, 2006, Knokke-Heist had a total population of 34,063. The total area is 56.44 km2 which gives a population density of 603 inhabitants per km2. Knokke-Heist is located along the North Sea in a polder area on the Belgian border with the Netherlands. It is Belgium's best-known and most affluent seaside resort.
Description:
  • Prepares decorated foods and artistic food arrangements for buffets in formal restaurants.
  • Talks with executive chef and sous chef and examines advance menus to determine amount and type of food to be served and decor to be carried out.
  • Prepares foods, such as hors d'oeuvres, cold whole salmon, roast suckling pig, casseroles, and fancy aspics, according to recipe, and decorates them following customer's specifications, designated color scheme, or theme, using colorful fruit, vegetables, and relishes.
  • Molds butter into artistic forms, such as dancing girls or animals.
  • Sculptures blocks of ice, using chisels and ice picks.
  • Carves meats in patron's presence, employing showmanship.
  • May prepare cold meats, casseroles, and other foods during slack periods garde manger.

Chef de Froid Job Listings for

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Salary Recap

The average pay for a Chef de Froid is €51,722 a year and €25 an hour in Knokke-Heist, Belgium. The average salary range for a Chef de Froid is between €36,930 and €62,429. On average, an Associate Degree is the highest level of education for a Chef de Froid. This compensation analysis is based on salary survey data collected directly from employers and anonymous employees in Knokke-Heist, Belgium.

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.

Find actuarial salary survey data and benchmark salary and pay.

Powered by ERI's Database

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Knokke-Heist Cost of Living Score:

Description: Knokke-Heist (Dutch pronunciation: [ˌknɔkəˈɦɛist]; French: Knocke-Heist) is a municipality in the Belgian province of West Flanders. The municipality comprises the towns of Heist-aan-Zee, Knokke, Duinbergen, Ramskapelle and Westkapelle. On January 1, 2006, Knokke-Heist had a total population of 34,063. The total area is 56.44 km2 which gives a population density of 603 inhabitants per km2. Knokke-Heist is located along the North Sea in a polder area on the Belgian border with the Netherlands. It is Belgium's best-known and most affluent seaside resort.
Description:
  • Prepares decorated foods and artistic food arrangements for buffets in formal restaurants.
  • Talks with executive chef and sous chef and examines advance menus to determine amount and type of food to be served and decor to be carried out.
  • Prepares foods, such as hors d'oeuvres, cold whole salmon, roast suckling pig, casseroles, and fancy aspics, according to recipe, and decorates them following customer's specifications, designated color scheme, or theme, using colorful fruit, vegetables, and relishes.
  • Molds butter into artistic forms, such as dancing girls or animals.
  • Sculptures blocks of ice, using chisels and ice picks.
  • Carves meats in patron's presence, employing showmanship.
  • May prepare cold meats, casseroles, and other foods during slack periods garde manger.
No listings found

Take the guess work out of setting pay

Determine competitive salary levels, compare employee compensation with market benchmarks, and get instant access to reliable salary survey data online.

You May Also Like

White Papers

National Compensation Forecast October 2024
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ERI examines compensation trends and changes for the upcoming year to provide guidance on the expected salary increase for the upcoming year.
Read More
Remote Work, AI, and Compensation Best Practices Survey Results - Spring 2024
Remote Work, AI, and Compensation Best Practices Survey Results - Spring 2024
Learn how remote work and artificial intelligence changes how organizations approach labor and compensation practices.
Read More
Planning Global Compensation Budgets for 2025
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Learn about current global salary trends and salary increases in 2024 to strategically inform your financial planning decision for the upcoming year.
Read More

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Explore our most popular jobs
View our most popular salary searches and other resources